Fresh rhubarb, organic berries and some powdered sugar come together for a tart and sweet Rhubarb Berry Jam. With the perfect combination of flavors and texture, I guarantee you’ll be looking forward to spreading it on your morning toast.

If you enjoy homemade jam as much as I do, you might like this Honey Cantaloupe Jam. Both these jams taste great on Honey Oat Bread, this Irish Soda Bread, this Quick Sandwich Bread and this Pumpkin Walnut Bread.

Whenever I see bright fleshy rhubarb stalks at the market I think of homemade rhubarb jam! It’s been a favorite recipe of mine for many years now, and I am so glad that my kids love it as much as I do.

Over the years I’ve perfected this strawberry rhubarb jam recipe to top quality, better-then-store-bought rhubarb and strawberry jam with the ideal consistency and clean, simple ingredients like fresh rhubarb and organic berries.

I have to tell you it’s hard for me to look at this blueberry rhubarb jam and walk away. Whenever I have a fresh jar around, I find myself making toast at 4 o’clock in the afternoon, or finding other opportunities to eat more of it. It’s just so yummy.

Are you a jam lover? Then I am sure you will love this Rhubarb Berry Jam recipe, especially if you’ve shied away from making rhubarb jelly or homemade jam. It’s really simple to make, you don’t need any funky ingredients and it only takes about 30 minutes or so. Probably faster than it would take to go to the grocery store.

The real trick to making this jam is knowing when to stop cooking it. As soon as you see the jam starting to detach itself from the pan and easily sliding off when you angle the pan sideways, that means its done!

Ingredients

• Rhubarb stalks – I picked up fresh rhubarb stalks at the farmer’s market and chopped them. Frozen rhubarb is another option.
• Strawberries – I used fresh organic strawberries, halved, but frozen will also work.
• Blueberries – I used fresh organic blueberries but here too frozen will also work.
• Powdered sugar – Also known as confectioner’s sugar, this adds the sweetness to the jam. Depending on how sweet your fruit is you can taste test the jam to determine if it needs more or less sugar.
• Lemon zest– I used the zest from 1 lemon.

How To Make

• Step 1: Place all the ingredients in a saucepan and cook on low heat for 30 mins. Stir to break up the fruit and combine it with the sugar.
• Step 2: Half way through mash the already softened berries until there are no large clumps.
• Step 3: Using a soft silicone spatula stir occasionally until the jam starts to detach from the pan.
• Step 4: When cooled, transfer to 5 mini mason jars or 1 small mason jar. Keep refrigerated.

 

Tips and Variations

• Change up the berries – Use blackberries or raspberries and make raspberry rhubarb jam. These are both great alternatives to the strawberries and blueberries. Fresh or frozen berries both work.
• Wash and dry the fruit well – After washing the fruit, make sure it isn’t too wet when you put it in the pan.
• Zest the lemon straight from the fridge – Take the lemon out of the fridge and zest right away as it is easier to zest a cold lemon.
• Sift the powdered sugar – Sift the powdered sugar before adding it to the saucepan so there are no lumps in it. It is easier to mix with the fruit if it lump-free.
• Change up the zest – Instead of lemon zest try lime, orange or even grapefruit.

Make Ahead and Storage

This jam will keep in an airtight container in the fridge for up to one month. You can also freeze rhubarb jam for up to 3 months or can it in and water bath and it will last just as long.

If you like making your own sauces too, you may enjoy these recipes:

• Homemade Enchilada Sauce
• Garlicky Creamy Alfredo Sauce
• Cherry Tomato Sauce
• Instant Pot Cranberry Sauce

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