Strawberry Rhubarb Jam

Posted on June 21, 2013


26 lbs of PYO strawberries

I wanted to get this recipe up as I know it’s a big strawberry picking weekend in New England. I went picking last weekend at Tougas Farm in Northboro, MA and was blown away by the quality of the berries. Of 26 total pounds I picked, about 4 lbs went straight to this recipe for incredible strawberry rhubarb jam. Most of the rest were simply eaten fresh, though I managed to freeze a few bags, too (I often throw greek yogurt, frozen fruit, juice or milk, and a little jam or maple syrup into my food processor to make smoothies… so easy and yummy).

Sweet pea and rose

I want to get out there again but I’m afraid this weekend is just too busy for me to squeeze in more strawberry picking. Luckily the Learning Garden is also home to a thriving strawberry patch transplanted last summer, so maybe the farmer’s market isn’t the last place I’ll see local strawberries this year.

Happy summer solstice! From my front porch to yours.

Strawberry rhubarb jam

Strawberry Rhubarb Jam

Yields about 7 half-pints


  • about 4 lbs strawberries (hulled and halved; my total weight was a little over 4 lbs)
  • 1 1/2 lbs rhubarb (cut into 1/2 – 1 inch pieces)
  • 1/2 lemon (quartered, squeezed, thrown into pot)
  • about 1 1/4 cups local honey*
  • pinch of  salt
  • about 1 1/4 cups white sugar* (I suggest adding 1 to 1 1/2 cups depending on preference for sweet and sweetness of berries)

* Using all honey (about 2 1/2 cups) also leads to a soft and spreadable jam if you’d prefer!


Combine the strawberries, rhubarb, lemon, honey, and salt in a non-reactive bowl or pot; stir gently and allow to macerate (a few hours to 48 hours is fine). When ready to cook, add the white sugar to the mixture and stir to combine. Bring the mixture to a boil then reduce to a steady simmer; partially cover the pot with a lid if the jam is spattering. Stir frequently to ensure it is not sticking and scorching to the pot and skim foam as necessary (fyi- this stuff is also DELICIOUS, especially with vanilla ice cream). Once the mixture has reduced by about half, turn up the heat slightly and begin to stir it constantly. At this point, you will stop cooking the jam when it reaches the set of your preference. For this particular jam, I used the refrigerator test to check its gelling quality (light in body but not runny and very spreadable is how I would describe my batch). If the jam isn’t setting up to your preference after several more minutes of cooking, add an additional 1/4 cup of sugar, stirring constantly and testing the jam again.

To can, turn off the heat and remove the pieces of lemon. Ladle hot jam into sterilized jars leaving 1/4″ headspace, adjust two piece lids, and process for 10 minutes in a boiling water bath canner.