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Easy Small-Batch Strawberry Rhubarb Jam with Vanilla

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A simple and quick recipe for homemade strawberry rhubarb jam with a subtle hint of vanilla, perfect for small batches and fresh flavor.

Ingredients

Scale
  • 2 cups fresh strawberries (about 300g), hulled and halved if large
  • 2 cups rhubarb (about 250g), chopped into ½-inch pieces
  • 1 cup granulated sugar (200g), adjust to taste
  • 1 tablespoon fresh lemon juice (15ml)
  • 1 small vanilla bean, split and scraped (or 1 teaspoon pure vanilla extract)
  • 2 tablespoons water (30ml)

Instructions

  1. Prepare the Fruit (10 minutes): Wash strawberries and rhubarb thoroughly. Hull and halve strawberries if large. Chop rhubarb into ½-inch pieces.
  2. Combine Ingredients (5 minutes): In a medium heavy-bottomed saucepan, add strawberries, rhubarb, sugar, and water. Add scraped seeds and pod of vanilla bean (or add vanilla extract later). Stir gently to mix.
  3. Start Cooking (5 minutes): Place pan over medium heat. Stir occasionally until sugar dissolves and fruit starts to soften.
  4. Simmer and Stir (20-25 minutes): Lower heat to medium-low. Simmer gently, stirring every few minutes to prevent sticking. Skim off any foam that forms.
  5. Add Lemon Juice (at about 15 minutes): Stir in fresh lemon juice to help jam set and brighten flavors.
  6. Test for Doneness (2-3 minutes): Place a spoonful on a chilled plate and tilt after a minute. If it wrinkles and holds shape, jam is ready; if not, continue simmering and test again.
  7. Remove Vanilla Pod: Discard the vanilla bean pod.
  8. Jar the Jam (5 minutes): Ladle hot jam into sterilized jars, leaving ¼ inch headspace. Wipe rims clean and seal immediately.
  9. Cool and Store: Let jars cool at room temperature until lids pop and seal. Store in refrigerator for up to 3 weeks or freeze for longer storage.

Notes

Use a real vanilla bean for best flavor or vanilla extract added near the end of cooking. Skim foam to keep jam clear. Test jam set with chilled plate test. Stir gently to avoid pureeing fruit. Fresh lemon juice is preferred over bottled. Jam can be stored refrigerated for up to 3 weeks or frozen for longer storage.

Nutrition

Keywords: strawberry jam, rhubarb jam, homemade jam, small batch jam, vanilla jam, easy jam recipe, fruit preserves, vegan jam, gluten-free jam

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