Homemade Strawberry Rhubarb Jam🍓

Name: Homemade Strawberry Rhubarb Jam🍓
Prep time: 40 min
Total time: 40 min
Ingredients: 250g of Rhubarb; 250g of Strawberries; 300g of Brown Sugar; 1 teaspoon of Vanilla Sugar (or a small amount of Vanilla Extract); 2 tablespoons of Lemon Juice; A small amount of Mint Leaves (optional)

40 min prepAbout 40–50 minutes (excluding marinating time)

Updated 28 May 2025

Discover a homemade strawberry rhubarb jam that captures the sweet-tart flavor and fresh aroma 🌿 of two seasonal favorites.Perfect for spring and early summer 🌸☀️, this jam is enhanced with a hint of mint, adding a refreshing finish that pairs beautifully with toast, yogurt, or your favorite dessert. With just a bit of prep and simmering time, you can enjoy a seasonal fruit preserve that’s easy to make at home.
Why not bring the taste of the season to your kitchen with this bright and fragrant jam? 😋

Ingredients

250g of Rhubarb
250g of Strawberries
300g of Brown Sugar
1 teaspoon of Vanilla Sugar (or a small amount of Vanilla Extract)
2 tablespoons of Lemon Juice
A small amount of Mint Leaves (optional)

How to make it

🥣The Day Before: Prep the Rhubarb

1/ Peel the rhubarb and cut it into 1–2 cm pieces.

2/ In a bowl, combine the rhubarb, brown sugar, vanilla sugar, and lemon juice. Mix well, cover the bowl, and refrigerate overnight.

Rhubarb brown sugar lemon juice vanilla sugar

🥣The Next Day: Cook the Rhubarb

3/ Place the marinated rhubarb along with its juices into a saucepan and heat over medium heat.

4/ Once it comes to a boil, skim off any foam, then reduce the heat to low and simmer for about 10 minutes.

🥣Add the Strawberries

5/ Hull the strawberries and cut them into your desired size.

6/ Add the strawberries to the saucepan and simmer for another 15–20 minutes.
(If you'd like to keep the strawberries in pieces, add them during the last 5–10 minutes of cooking.)

🥣Add a Touch of Freshness

7/ Just before turning off the heat, stir in finely chopped mint leaves (or a bit of grated lemon zest) to add a fresh aroma.

🥣Jar and Store

8/ While the jam is still hot, pour it into sterilized jars.

9/ Seal the jars tightly and turn them upside down for about 10 minutes. Then let them cool to room temperature.

Good to know

🌟 Jam Tips & Little Stories🌟

⭐️ Sweetness with Depth: Using brown sugar gives this jam a warm, mellow sweetness with extra depth. Prefer a lighter taste? White sugar works beautifully too! just use what you have on hand.

⭐️ A Refreshing Touch: Stirring in a little mint at the end adds a gentle, cooling finish. It lifts the flavor and makes the jam feel just right for spring and early summer. 🌿

⭐️ More Than Just for Toast: This jam is great on toast, but don’t stop there! Try it with scones, yogurt, vanilla ice cream, or even with cheeses like Camembert or fresh goat cheese (chèvre) for a sweet-savory twist.

⭐️ Simmer with Patience: Cooking time can vary depending on your stove and pan. Simmer gently over medium heat until thickened, watching carefully to avoid burning. It will thicken more as it cools!

⭐️ Smart Storage Tips: Pour the jam into sterilized jars while still hot, seal tightly, and store in the fridge. It keeps well for about two weeks—just be sure to use a clean spoon each time.

⭐️ Surprisingly Easy to Love: When I served this jam with crêpes, my husband, who rarely eats jam, was curious but hesitant.
"Isn’t rhubarb sour?" he asked. I reassured him: “There’s strawberry and sugar too!”
One bite later, he smiled: “It’s sweet!” 😄Even jam skeptics may find themselves going back for seconds😊

👉 Love rhubarb? Be sure to check out my Rhubarb Jam recipe too!