Chef’s Secret to the Best-Ever Strawberry Rhubarb Jam — Easy 4-Ingredient Recipe

Making your own strawberry rhubarb jam allows you to enjoy the season’s best produce picks for months to come. All you need is 4 ingredients to whip together this sweet-tart spread that goes well on toast, pancakes or baked goods. What’s more, a chef’s trick ensures you’ll achieve that ideal thick consistency that rivals the store-bought jam. Here’s how to make strawberry rhubarb jam at home — and two tasty recipes to use it for!

What is strawberry rhubarb jam?

At its most basic, this jam consists of fresh strawberries, rhubarb and sugar simmered until a thick mixture forms. Combining these ingredients produces a sweet yet tart jam you can use as a topping, spread or add-in for baked goods. Making it from scratch is simple, especially when you use a chef’s trick to ensure it sets properly.

Chef’s secret to best-ever homemade jam 

The key to perfectly cooked jam is reaching the right temperature. A temperature of 220°F makes sure that it sets correctly as it cools down. You can use a candy thermometer to check the temperature while it simmers. But, if you don’t have one handy, Holly Nilsson, founder and recipe developer at Spend With Pennies, shares her three-step guide for testing the jam’s doneness.

1. Freeze a glass or ceramic plate for 5 to 10 minutes. 
2. Place a generous spoonful of jam to the chilled plate, and allow it to sit for a couple of minutes. 
3. The jam should set to a thick consistency. If it doesn’t, simmer for an additional 5 to 10 minutes and check again.

Once the jam is cooked, cool and transfer it into airtight containers as directed in your preferred recipe. Nilsson suggests storing the jam in the fridge for 2 weeks or in the freezer for up to 6 months.

How to make strawberry rhubarb jam

Our Rhubarb Strawberry Jam recipe takes an easy approach as it uses everyday ingredients and doesn’t require a lengthy canning process. (For another yummy spread, give this Blueberry Compote recipe a go.)

Rhubarb Strawberry Jam 

Ingredients:

• 8 oz. trimmed rhubarb, cut into ½-inch pieces
• 8 oz. strawberries, trimmed, cut into ½-inch pieces 
• 1½ cups sugar
• ½ tsp. grated orange zest 

Directions:

• Active: 20 mins
• Total time: 3 hrs.
• Yield: 1¼ cups 

1. In pot, combine rhubarb, strawberries and sugar; let stand until juicy, 10 minutes. Add ¼ cup water; over high heat, bring to a boil. Reduce heat to medium-low. Cook until fruit is very soft and mixture thickens, 30 minutes, lowering heat if needed. Check to make sure jam reaches correct level of doneness before letting mixture cool slightly. 
2. Purée. Stir in zest. Let cool completely. Divide between 2 (6 oz.) clean glass jars. Cover; chill and store in fridge or freezer.

2 delicious recipes that use strawberry rhubarb jam

The uses for strawberry rhubarb jam in everyday dishes are wide-ranging. Start with these two recipes, which use this spread to add a sweet and fruity twist to each dish!

Glazed Coconut Cheesecake 

Starting the crust with store-bought cookie dough is the quick secret to this sweet ’n’ tart pleaser.

Ingredients:

• 1 (16.5 oz.) pkg. refrigerated sugar cookie dough
• ¾ cup all-purpose flour
• 4 (8 oz.) pkgs. cream cheese, at room temp.
• 1½ cups sugar
• 5 eggs
• 1 (8 oz.) cont. sour cream
• 2 tsp. coconut extract
• 1 cup strawberry rhubarb jam, melted
• 2 Tbs. chopped sweetened coconut flakes

Directions:

• Active: 45 mins
• Total time: 4 hrs., 25 mins + overnight
• Yield: 16 servings

1. Position racks in center and lower third of oven. Heat oven to 350°F. Wrap outside of 9-by-3-inch springform pan with double layer of foil; coat inside with cooking spray. Mix dough with ½ cup flour; on floured work surface, roll out into 12-inch round. Press into bottom and about halfway up sides of pan. Coat 16-inch sheet of foil with cooking spray. Press foil, coated side down, onto bottom and side of dough; fill with dried beans. Bake on center rack until golden, 45 to 50 minutes. Remove foil and beans. Tent top edge of crust with foil. Bake until bottom browns, about 15 minutes; let cool.
2. Lower oven temp. to 300°F. Place large roasting pan on lower oven rack; fill halfwaywith water. On medium speed, beat cream cheese and sugar until smooth. On low speed, beat in eggs, sour cream, extract and remaining flour until just blended; on medium speed, beat 1 minute. Pour into crust. Bake on center rack until center jiggles slightly, about 1 hour, 35 minutes. Turn off oven. Leave in oven with door closed 1 hour. Remove from oven; run knife around edge to loosen. Let cool. Chill at least 8 hours or overnight. Top with jam and coconut.

Strawberry Rhubarb Pop-Tarts

No need to be a pro to whip up these nostalgic breakfast delights — with the help of ready-made puff pastry, they’re a cinch to create.

Ingredients:

• 1 cup strawberries, trimmed, diced 
• ⅔ cup unsweetened coconut flakes
• 4 oz. cream cheese, room temperature
• 3 Tbs. sugar
• 1 Tbs. all-purpose flour
• ½ tsp. coconut extract 
• 1 (17.3 oz.) package frozen puff pastry sheets, thawed 
• 4½ tsp. strawberry rhubarb jam 
• 1 egg, beaten 

Directions:

• Active: 30 mins
• Total time: 1 hr.
• Yield: 9 servings

1. Heat oven to 400°F. Line baking sheet  with parchment paper. In bowl, combine strawberries, coconut, cream cheese, sugar, flour and extract. On lightly floured surface, roll out 1 sheet dough to 12-inch square. Cut into 9 (4-inch) squares. Repeat with remaining dough. 
2. Spread jam over half of squares, leaving ½-inch border; top with berry mixture. Brush edges with egg. Top with remaining squares. Using fork, seal edges. Cut slits in center. Brush with egg. Transfer to baking sheets; bake 15 to 17 minutes. Cool.

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For more berry-licious treats, try these recipes below!

Homemade Strawberry Cheesecake Bars: Rich + Creamy Treats That Prep in 20 Minutes

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