Strawberry Rhubarb Jam

This Strawberry Rhubarb Jam is made with fresh berries, rhubarb, lemon juice, and a touch of honey. It’s the perfect balance of sweet & tart! The jam is so easy to make and encapsulates the flavors of summer. Serve over fresh baked biscuits, scones, or toast, stirred in your oatmeal or yogurt, or in a savory recipe.

Strawberry rhubarb jam

Why You’ll Love This Recipe

  • All you need for this strawberry rhubarb jam is made is wholesome ingredients.
  • It is super simple to make.
  • It is sweetened with honey making it refined sugar free.
  • It is gluten free, dairy free, refined sugar free, and paleo.
  • This jam is the perfect balance of sweet and tart.
  • It is gut friendly and packed with fiber.
  • The whole family will love it.
  • It is incredibly versatile.
Ingredients for jam

Ingredients & Substitutions

  • Rhubarb. You will need 4 stalks of rhubarb, about 2 lbs, diced. A must for strawberry rhubarb jam.
  • Strawberries. 2 cups of fresh strawberries, destemmed and halved.
  • Honey. Honey is used to add some extra sweetness. You can sub with maple syrup.
  • Lemon juice. Lemon juice adds a little bit of acidity that reacts with the fruit to draw out its natural pectin.
  • Chia seeds. Chia seeds help thicken the jam and also add fiber to feed good gut bacteria!
  • Water. This will help thin things out a little bit.

How to Make

Ingredients in sauce pan

Step 1

Combine all ingredients except chia seeds. Combine the rhubarb, blueberries, lemon juice, honey, and water in a saucepan over high heat. Bring to a boil, stir, and then reduce heat to low.

finished

Step 2

Maintain a low, slow boil. Maintain a gentle boil/simmer for approximately 60-75 minutes, or until the jam has set. Stir the jam occasionally. Once it is the desired thickness, remove from heat and stir in chia seeds.

Jam on biscuits

Step 3

Allow to cool then enjoy! Transfer to an airtight container. It will last up to a few weeks in the refrigerator. Serve strawberry rhubarb jam over fresh baked biscuits, scones, or toast, stirred in your oatmeal or yogurt, or in a savory recipe.

Expert Tips

  • Since we aren’t using pectin in this recipe it is important we add in lemon juice to bring out natural pectin in fruit, use a sugar (honey), and cook over a low, slow heat.
  • Be patient! You will be cooking the jam over a low heat for about 60-75 minutes. The slow cooking will help the flavors to really come through and create the perfect jam.
  • Have fun with it. Add in some blueberries or fresh ginger for added flavor.

Frequently Asked Questions

What’s the best way to serve this strawberry rhubarb jam?

Serve strawberry rhubarb jam over fresh baked biscuits, scones, or toast, stirred in your oatmeal or yogurt, or spread over salmon/chicken before baking.

How do I store it?

Store in an airtight container in the fridge for a few weeks. You can also store in freezer safe bags in the freezer for a few months.

Is this jam paleo?

Yes! Since it is only sweetened with honey it is considered paleo. Just make sure you are using raw, unpasteurized honey (even better if it’s local).

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Strawberry Rhubarb Jam

This Strawberry Rhubarb Jam is made with fresh berries, rhubarb, lemon juice, and a touch of honey. It's the perfect balance of sweet & tart! The jam is so easy to make and encapsulates the flavors of summer.
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes

Ingredients

  • 4 stalks rhubarb diced
  • 2 cups strawberries destemmed and halved
  • 1/4 cup honey
  • 1 tbsp lemon juice
  • 3 tbsp water
  • 2 tbsp chia seeds

Instructions

  • Combine all ingredients except chia seeds. Combine the rhubarb, blueberries, lemon juice, honey, and water in a saucepan over high heat. Bring to a boil, stir, and then reduce heat to low.
  • Maintain a low, slow boil. Maintain a gentle boil/simmer for approximately 60-75 minutes, or until the jam has set. Stir the jam occasionally. Once it is the desired thickness, remove from heat and stir in chia seeds.
  • Allow to cool then enjoy! Transfer to an airtight container. It will last up to a few weeks in the refrigerator. Serve strawberry rhubarb jam over fresh baked biscuits, scones, or toast, stirred in your oatmeal or yogurt, or in a savory recipe.

Notes

  • Since we aren’t using pectin in this recipe it is important we add in lemon juice to bring out natural pectin in fruit, use a sugar (honey), and cook over a low, slow heat.
  • Be patient! You will be cooking the jam over a low heat for about 60-75 minutes. The slow cooking will help the flavors to really come through and create the perfect jam.
  • Have fun with it. Add in some blueberries or fresh ginger for added flavor.
  • Store in an airtight container in the fridge for a few weeks. You can also store in freezer safe bags in the freezer for a few months.
  • Serve over fresh baked biscuits, scones, or toast, stirred in your oatmeal or yogurt, or in a savory recipe.

Join the Conversation

  1. Roberta Choquette says:

    How much is needed for the chia seeds?

    1. 2 tbsp – just updated the recipe to reflect that! Sorry about that!

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