Easy Small Batch Strawberry Rhubarb Jam Recipe Perfect for Beginners
A simple and approachable small batch strawberry rhubarb jam recipe that is quick to make and perfect for beginners. It uses fresh ingredients and yields about two small jars of delicious, balanced jam.
- Prep Time: 12 minutes
- Cook Time: 25 minutes
- Total Time: 37 minutes
- Yield: About 2 small jars (16 ounces total) 1x
- Category: Condiment
- Cuisine: American
Ingredients
- 2 cups fresh strawberries, hulled and chopped (about 300g)
- 2 cups fresh rhubarb stalks, chopped (about 250g)
- 1 to 1¼ cups granulated sugar (200-250g), adjust to taste
- 2 tablespoons fresh lemon juice (30ml)
- ¼ cup water (60ml)
Instructions
- Prep your fruit: Wash and hull the strawberries, then chop into roughly ½-inch pieces. Trim and chop rhubarb stalks into similar-sized chunks. (About 10 minutes)
- Combine ingredients in the saucepan: Add strawberries, rhubarb, sugar, lemon juice, and water to a medium saucepan. Stir gently to combine. (2 minutes)
- Cook over medium heat: Place saucepan over medium heat and bring mixture to a gentle boil, stirring occasionally to prevent sticking. (5-7 minutes)
- Simmer and thicken: Reduce heat to medium-low and simmer uncovered, stirring every few minutes until jam thickens and fruit softens, about 15-20 minutes. Mash fruit gently if smoother texture desired.
- Test the jam’s set: Place a spoonful on a cold plate, let sit for a minute, then push edge with finger. If it wrinkles and doesn’t run, jam is ready; if not, simmer longer and test again.
- Cool and jar: Remove from heat and cool about 10 minutes. Spoon jam into clean jars leaving space at top. Seal and cool completely before refrigerating.
Notes
Use fresh, ripe fruit for best flavor. Stir gently to preserve fruit texture. Medium-low heat prevents scorching. Adjust sugar to taste. Refrigerate jam and consume within two weeks. Freezing is possible for up to 3 months. Lemon juice acts as natural pectin. For smoother jam, mash fruit during cooking or strain. Avoid overly woody rhubarb stalks. Frozen fruit can be used if thawed and drained. Skip traditional canning for small batches; refrigeration is sufficient.
Nutrition
- Serving Size: 2 tablespoons (30g)
- Calories: 55
- Sugar: 13
- Carbohydrates: 14
- Fiber: 1
Keywords: strawberry jam, rhubarb jam, small batch jam, easy jam recipe, beginner jam, homemade jam, fruit preserves, spring recipe