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Sweet Tart Jam

Featured in Desserts.

Used fresh strawberries and rhubarb to make jam—no pectin, just sugar and fruit magic. A squeeze of lemon brightens the color. Got six jars in an hour. Balanced sweet and tangy, and perfect for the cold months.
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Updated on Wed, 09 Apr 2025 22:25:03 GMT
A jar of sweet and tangy strawberry-rhubarb jam with a spoon and fresh fruit nearby. Pin it
A jar of sweet and tangy strawberry-rhubarb jam with a spoon and fresh fruit nearby. | tasteofmoms.com

Nothing screams summer like this ruby-red jam. When tangy rhubarb meets sweet strawberries, you get pure magic in just four simple ingredients. I make tons when these beauties show up at farmers markets, then crack open a jar during snowy days for that burst of sunshine on my buttered bread.

The Charm Behind This Tasty Jam

You'll only grab rhubarb, strawberries, sugar and a bit of lemon juice to whip up something wonderful. The mix of tangy and sweet hits just right. Whip up a tiny batch for your fridge or jar up several pots to enjoy when the snow flies.

Your Ingredients

Tangy rhubarb brings that zippy flavor and comes packed with natural thickeners that help everything set up. Juicy strawberries add that gorgeous red color and sweetness. The sugar pulls it all together and helps everything gel nicely, while a splash of lemon juice makes all the flavors pop and boosts the thickening power.

Cooking Steps

First, get your fruits ready – chop those strawberry tops off, slice them up, then dice your rhubarb into tiny chunks. Toss everything in your cooking pot with sugar and lemon juice. Let it cook down and bubble, giving it a stir every so often until it thickens – about an hour or so. While that's happening, get your jars super clean. When your jam hits 220°F, pour it into your hot jars leaving a bit of space at the top, then boil them to seal properly.

Smart Tricks

Go for super fresh stuff whenever you can – look for crisp red rhubarb stalks and strawberries at their peak ripeness. Got berries that aren't sweet enough? Just dump in some extra sugar. Can't find fresh fruit? No worries! Frozen ones work just fine – just let them thaw before cooking.

Storage Ideas

Not planning to can? Your jam will stay good in the fridge for around two weeks. Those properly sealed jars will last up to a year on your shelf. You can even stick some in the freezer for a few months – just remember to leave some room at the top since it'll expand when frozen.

A jar of strawberry rhubarb jam sits surrounded by fresh strawberries and rhubarb stalks. Pin it
A jar of strawberry rhubarb jam sits surrounded by fresh strawberries and rhubarb stalks. | tasteofmoms.com

Frequently Asked Questions

→ Why does the jam need to reach 220°F?
Hitting this temperature helps it thicken naturally without pectin. It lets enough water cook off so the fruit can gel properly.
→ How can I tell if my jars sealed?
After the water bath, listen for a pop sound. The lids should dip in the center and won't move when pressed.
→ Why leave space at the top?
A little gap lets the jam expand during the canning process. It also helps create a solid vacuum seal for storage.
→ How long will the jam stay good?
Sealed jars last up to a year in cool, dark spots. Once opened, refrigerate and eat within 2 weeks.
→ Why not touch the jars while cooling?
Let them sit for 24 hours so they seal and set. Moving them can mess up the sealing process.

Sweet Tart Jam

A fruity spread mixing tangy rhubarb and ripe strawberries. No pectin, just fresh ingredients and proper canning for lasting freshness.

Prep Time
15 Minutes
Cook Time
60 Minutes
Total Time
75 Minutes
By: Ashley

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 32 Servings (4 cups)

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

01 2 cups strawberries, hulled and sliced in halves.
02 1 tablespoon lemon juice, freshly squeezed.
03 5 cups rhubarb, cut into small cubes (1/2 inch).
04 2 1/4 cups granulated sugar.

Instructions

Step 01

Combine lemon juice, rhubarb, strawberries, and sugar in a saucepan over medium heat.

Step 02

Stir occasionally while cooking on medium-low for around 1 hour. Once thick and over 220°F, it's ready.

Step 03

Boil 1-cup jars, their lids, and rings for ten minutes or clean them in the dishwasher to sterilize.

Step 04

Spoon hot jam into the prepared jars, leaving a little space (1/4 inch) at the top. Close the jars with rings and tighten slightly.

Step 05

Put the closed jars in a big pot of boiling water (1 inch above jars) for 10 minutes.

Step 06

Leave jars untouched on a towel for a full day (24 hours) until the lids seal properly.

Notes

  1. Yields around 4 cups of homemade jam.
  2. Sealed jams can last up to a year in storage.
  3. Use unsealed jam within two weeks; pop it in the fridge.

Tools You'll Need

  • Saucepan (large enough).
  • Thermometer for checking temperature.
  • Four lidded jelly jars.
  • A big pot for boiling water.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • None.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 61
  • Total Fat: ~
  • Total Carbohydrate: 15 g
  • Protein: ~