Strawberry Rhubarb Jam

Seeing red, for all the right reasons.

If you love the sweet-tart combination of strawberry and rhubarb, you will love the fresh flavor of this homemade strawberry rhubarb jam, an easy, 20-minute recipe enhanced with lemon, ginger, and vanilla bean. Serve with biscuits, scones, or use as a spread for cakes. 

Meet this strawberry rhubarb jam recipe

Nothing quite says springtime like fresh strawberries and rhubarb. The peak season may not last long, but it’s worth combining these two lovely ingredients into this fresh fruit spread while you can. It also freezes well so you will have it all year long.

You will love this fresh rhubarb and strawberry compote. Here’s why:

• The color is a beautiful rich pink, almost red
• The flavor is sweet, tart, and fragrant with vanilla and ginger — which you can also leave out if you’d like to keep it as simple as possible
• The texture is jammy, spreadable, and luscious
• It’s fast and easy! This jam only only takes about 20 minutes to make

What Is Rhubarb?

Rhubarb is actually a spring vegetable. Which makes sense, since it is actually not sweet and looks like celery with a bad sunburn. But rhubarb finds its way into dessert because of how well its tartness pairs with sugar and other fruit. And because the color is so beautiful when the rhubarb cooks down.

Rhubarb is one of my favorite ingredients to bake with. In addition to these preserves, you can also make Strawberry Rhubarb Pie, a simple rhubarb cake, or decorations like these candied rhubarb ribbons. And don’t forget to put strawberry shortcakes in the spring dessert rotation as well.

How to make strawberry rhubarb jam

Recipe ingredients

• 1 pound rhubarb (about 5 stalks), diced
• 1 pint fresh strawberries, hulled and quartered
• 1 2″ piece fresh ginger for a little kick
• 1 cup sugar for sweetness
• 1 lemon, juiced for brightness and to complement the fruit
• 1 teaspoon vanilla bean paste, or 1 1/2 teaspoons pure vanilla extract for aroma and to heighten the sweet notes
• Pinch kosher salt to balance the sugar

You may notice that there is no pectin added. That is because rhubarb is naturally high in pectin, so this will thicken all on its own.

Recipe steps

This strawberry rhubarb jam recipe is a very simple one. Here are the steps:

1. Dice the rhubarb and hull the strawberries.
2. Grate the fresh ginger.
3. Put everything in a sauce pot and cook it together until jammy.
4. Serve as you like, or store in the refrigerator.

The flavor of this simple spring rhubarb jam is perfect. Be sure not to skip adding the lemon juice at the end. It heightens the flavor of the other ingredients.

Common recipe questions and tips

When is the strawberry rhubarb jam done cooking?

To test if the jam is done, do the “back of the spoon” test. Take your stirring spoon and dip it in the jam. Then drag your fingertip or another utensil (since it’s hot) down the center. If the line holds, the preserves are thickened.

How long will strawberry rhubarb jam last?

The strawberry rhubarb preserves will keep in the refrigerator for at least two weeks, probably a little longer, thanks to its high acid and sugar content. These act as natural preservatives. Slather it on top of toast, biscuits, or generously spoon it atop plain cheesecake.

Can rhubarb jam be frozen?

Yes! This strawberry rhubarb jam freezes well. Defrost overnight in the refrigerator, and stir when defrosted.

One pro tip? Freeze the jam in individual ice cube trays. Each cube makes just the right amount for a serving or two of toast or biscuits, and will defrost more quickly.

If you like this rhubarb jam recipe, you’ll also like:

• Strawberry Rhubarb Crumb Bars
• Fresh Strawberry Preserves
• Old-Fashioned Blueberry Hand Pies
• High-Rise Buttermilk Biscuits
• The Famous Frog Commissary Carrot Cake

This recipe was first published in May 2022, and updated April 2025.

Strawberry Rhubarb Jam

Author: Lisa Ruland

A sweet, seasonal strawberry rhubarb jam enhanced with fresh lemon, vanilla bean, and ginger for extra brightness. No pectin necessary; this is naturally thickened.

Prep Time10 minutes mins

Cook Time30 minutes mins

Servings: 1 pint

Calories: 1074kcal

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Ingredients

• ▢ 1 pound rhubarb (about 5 stalks), diced
• ▢ 1 pint fresh strawberries, hulled and quartered
• ▢ 1 2" piece fresh ginger, peeled and grated
• ▢ 1 cup sugar
• ▢ 1 lemon, juiced
• ▢ 1 teaspoon vanilla bean paste, or 1 1/2 teaspoons pure vanilla extract
• ▢ pinch kosher salt

Instructions

• Combine all ingredients except the lemon juice in a medium-sized pot, with a splash of water to cover the bottom. (Note: The water helps prevent scorching in the first stages of cooking.)
• Cook over medium heat, stirring frequently, lowering the heat as necessary to attain a low boil. Cook until the strawberries and rhubarb break down and thicken into a jam-like consistency, about 30 minutes.
• Add the lemon juice and stir to combine. Cool to room temperature or chill before serving. The jam will keep in the refrigerator for at least two weeks.

Notes

This lovely strawberry rhubarb jam recipe is easy to make and keeps for a couple weeks at least. With vanilla, ginger, and lemon for a little special something. No pectin necessary thanks to the natural pectin content, this jam freezes well, too. 

Nutrition

Calories: 1074kcal | Carbohydrates: 270g | Protein: 9g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 28mg | Potassium: 2212mg | Fiber: 21g | Sugar: 234g | Vitamin A: 543IU | Vitamin C: 372mg | Calcium: 497mg | Iron: 4mg

Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.