This small batch strawberry rhubarb jam elevates the timeless classic with a hint of ginger and lime. Starting with fresh strawberries, rhubarb, ginger, and lime, we add in just enough granulated sugar to create a delicious spoonable homemade jam without added pectin. Serve it with biscuits, slather it on toast, or serve it with your favorite vanilla bean ice cream. It’s shockingly simple to make, takes less time than you’d expect, and tastes so much better than store bought. It’s the sweet summer treat you didn’t know you were missing.
Strawberry rhubarb is an iconic flavor combination that pretty much defined the summertimes of my childhood. Growing up we’d spend the July Fourth holiday at my grandparents’ house, where my grandmother would make my mom a strawberry rhubarb birthday pie.
That’s right, my mom would pass over birthday cake for one of grandma’s homemade pies. Grandma’s recipe was simple and delicious: strawberries and rhubarb with sugar, tucked inside homemade pie crust.
It was so good that for years my mom had us convinced that we didn’t like rhubarb, all so that she wouldn’t have to share her pie. Instead, we got ice cream with fresh strawberries.
While it’s been a long time since I’ve had one of grandma’s strawberry rhubarb pies, my love for that flavor combination lives on and it is the inspiration for this strawberry rhubarb jam with a hint of ginger and lime. Read on for my tips and trick and see the whole recipe at the bottom of the post.
What is rhubarb?
Let’s start with the basics: Rhubarb is a cultivated plant that has a stalk (like celery) and a large leaf. While the stalks are 100% edible, rhubarb leaves are poisonous and should not be consumed. The stalks can range in color from green to a ruby red and should be firm and glossy.
Depending on where you live, rhubarb can be found from early spring until mid-summer. Here in the pacific northwest we get two harvests of rhubarb a year, both in the early spring and around late June through July.
Technically rhubarb is a vegetable, but most culinary uses pair it with fruit to balance the naturally tart flavor. Berries, like raspberries, blueberries, and blackberries, make excellent pairings with rhubarb, but strawberry rhubarb is one of the most common combinations.
Making small batch strawberry rhubarb jam
Like my small batch blueberry jam, there are three necessary ingredients for this strawberry rhubarb jam: fruit (and in this case vegetables), sugar, and acid. In this recipe we use a combination of strawberries, rhubarb, and ginger, granulated sugar, and lime juice. Each of these ingredients is important in the chemistry of getting your jam to set.
How does it work? The sugar combines with the water in the fruit/vegetables which helps to create the syrupy consistency. The heat helps to release the naturally occurring pectin from the lime, which is activated by the acid. From there it just takes a bit of time for the water to evaporate so that the jam can concentrate and thicken.
Storing small batch jam
Finished jam should be jarred and sealed while hot. Let it cool on the counter until room temperature then refrigerate. Store the jam should in the refrigerator and use it within a week.
For extended shelf life this jam can be canned using proper canning techniques or frozen.
Tips and tricks for small batch jam
- Use a wide shallow pot. It increases the surface area and allows water to evaporate more quickly.
- After you wash the fruit and vegetables, let them dry completely before chopping.
- For chunkier jam, leave your strawberries in larger chunks.
- Chop the rhubarb into 1/2″ wide strips. It will break down while cooking, but wider strips will result in a stringy jam.
- Finely grate the ginger using a microplane style grater.
- The ginger adds a gentle spice to the jam that really compliments the strawberry. However, it is the one ingredient that you can omit without destroying the end result.
- If you reduce the sugar, the jam may not set up.
Small Batch Strawberry Rhubarb Jam Recipe
This small batch strawberry rhubarb jam with a hint of ginger and lime is an excellent way to preserve the flavors of the season. With no-pectin added and less sugar than your standard jam, it’s an easy to make treat that you can enjoy all summer long.
As written, the recipe makes about one and a half cups jam and can be easily doubled.
Enjoy your jam slathered on homemade biscuits, serve it on your next cheese and charcuterie board, use it as a filling for homemade pastries with rough puff pastry, or turn it into a fruit and yogurt parfait with maple hazelnut homemade granola. For more tasty summer delights, check out my summer recipes collection.
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- 8 oz strawberries
- 8 oz rhubarb
- 0.5 oz ginger
- 1/2 cup granulated sugar
- 1 TBSP lime juice
- Remove stems from strawberries and coarsely chop. Chop rhubarb into 1/2" chunks. Grate ginger.
- Add strawberries rhubarb, ginger, sugar, and lime juice to a wide, shallow pan. Bring to a boil over medium heat.
- As mixture boils down, it will foam up and reduce. Stir occasionally to ensure it's not sticking. If it does stick, reduce the heat.
- Once the foam begins to subside, begin to stir constantly. Jam will darken in color and take on a thick, syrupy consistency. It's done when it coats the back of a spoon and you can draw a line down the center of the pan that takes a moment to refill.
- Allow jam to cool 5 minutes in the pan, then transfer to a clean glass jar or storage container. Cool the jam at room temperature for about 90 minutes before refrigerating. Chill 6 - 8 hours to thicken completely.
Nutrition Information:Yield: 12 Serving Size: 2 TBSP
Amount Per Serving: Calories: 44Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 11gFiber: 1gSugar: 9gProtein: 0g
Nutrition information is automatically calculated by Nutritionix and is for general information purposes only. For the most accurate information, calculate using your select brands and exact measurements.