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Homemade Strawberry Rhubarb Jam Recipe Easy Sweet Tangy Delight

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A quick and easy homemade jam combining ripe strawberries and tangy rhubarb with a hint of vanilla for a sweet and tangy delight. Perfect for spreading on toast, stirring into yogurt, or gifting.

Ingredients

Scale
  • 4 cups (about 600g) strawberries, hulled and quartered
  • 3 cups (about 450g) rhubarb, chopped into 1/2-inch pieces
  • 3 cups (600g) granulated sugar
  • 2 tablespoons fresh lemon juice
  • 1 whole vanilla bean split lengthwise or 1 teaspoon pure vanilla extract
  • 1 tablespoon pectin (optional)

Instructions

  1. Wash the strawberries and rhubarb thoroughly. Hull and quarter the strawberries, then chop the rhubarb into half-inch pieces. If using vanilla bean, split it open and scrape out the seeds.
  2. In a large heavy-bottomed pot, add the strawberries, rhubarb, sugar, lemon juice, and vanilla seeds plus the pod. Stir to combine and let the mixture sit for about 15-20 minutes to macerate the fruit and draw out juices.
  3. Place the pot over medium heat and bring the mixture to a gentle boil, stirring frequently. Reduce heat slightly to maintain a steady boil without burning. Skim off any foam that forms on top.
  4. Continue cooking until the fruit breaks down and the jam thickens, about 20-25 minutes. If using pectin, stir it in halfway through cooking.
  5. To test the set, spoon a small amount onto a chilled plate. Let it sit for a minute, then push it with your finger. If it wrinkles and holds, it’s done. If not, keep cooking and test every few minutes.
  6. Remove the vanilla pod. Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch headspace. Wipe rims clean and seal tightly.
  7. Let jars cool completely at room temperature. Store in the fridge for up to 3 weeks or process in a hot water bath for longer shelf life.

Notes

Use organic strawberries for more intense flavor. Split vanilla bean carefully and simmer pods with fruit for extra infusion. Stir gently and consistently to prevent sticking and scorching. Skim foam for clearer jam. Jam thickens as it cools. Pectin is optional but helps speed setting. Sterilize jars properly for safe storage.

Nutrition

Keywords: strawberry jam, rhubarb jam, homemade jam, vanilla jam, sweet and tangy jam, easy jam recipe, fruit preserves

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