How To Make Easy Strawberry Rhubarb Jam!

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How To Make Easy Strawberry Rhubarb Jam

Strawberries, rhubarb and Summer go hand in hand…it’s just how life works! There is nothing better than making a quick and easy batch of strawberry rhubarb jam and snacking on that day after day! It’s refreshing, light and super tasty!

Here is how you can make a super quick and easy batch of strawberry rhubarb jam! 

The recipe below will make a small batch, roughly 2.5 to 3 cups and will last in the refrigerator for up to four weeks. This should be more than enough time to finish every drop of this tasty summer treat!


  • 1 lb strawberries about 3 heaping cups chopped
  • 1 lb rhubarb about 3 heaping cups chopped
  • 1 1/2 cups sugar


  1. Prepare your jars by boiling the lids, rings and jars in boiling water for 5 minutes.
  2. Cut up the strawberries into small chunks.
  3. Cut up the rhubarb into small chunks (about 1/2 inch pieces).
  4. In a glass bowl combine the chopped strawberries, rhubarb and sugar. Mix well, and let sit for 30-45 minutes, to allow all the juices to come out.
  5. After this time, transfer the fruit mix to a wide saucepan or skillet, and stirring constantly, cook over medium heat until it is gently boiling. You will notice a foam will develop, but don’t worry this will go away.
  6. Keep cooking, and stirring until the mixture thickens. You must, must stir constantly or your jam will burn. As well the constant stirring will help to prevent the jam from splattering out of the pan. You will likely need to cook the jam for 20 or more minutes.
  7. You will know that the jam is ready when the mixture is thick enough to leave an open trail behind the spoon. See the photo below.
  8. Remove from heat, and let cool completely before serving.
  9. Enjoy!

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