How long does Small Batch Strawberry Rhubarb Jam last?

Since this Small Batch Strawberry Rhubarb Jam is not canned, it should be stored in an airtight container in the refrigerator. It typically stays fresh for up to 2 to 3 weeks. Always check for any changes in smell or texture before using.

Can I freeze Small Batch Strawberry Rhubarb Jam?

Yes, you can freeze Small Batch Strawberry Rhubarb Jam. Allow the jam to cool completely, then transfer it to freezer-safe containers, leaving some space for expansion. It can be frozen for up to 3 months. Thaw it in the refrigerator before use.

Why is my Small Batch Strawberry Rhubarb Jam too runny?

If your Small Batch Strawberry Rhubarb Jam is too runny, it likely needs more cooking time. Continue simmering the mixture until it thickens properly. The natural pectin from the fruit, combined with sugar and lemon juice, will help it set as it cools.

Can I reduce the sugar in Small Batch Strawberry Rhubarb Jam?

You can reduce the sugar slightly, but keep in mind that sugar plays an important role in both sweetness and texture. Reducing it too much may result in a thinner consistency and shorter shelf life. For a healthier option, consider using natural sweeteners while maintaining balance.

Small Batch Strawberry Rhubarb Jam Easy Recipe

Name: Small Batch Strawberry Rhubarb Jam Easy Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 14 ounces fresh strawberries, washed, hulled, and sliced; 3/4 cup + 3 tablespoons granulated sugar; 1 pound fresh rhubarb, trimmed and cut into 1/2-inch pieces; Zest of 1/2 lemon; 1 1/2 tablespoons fresh lemon juice; 1/2 teaspoon vanilla extract or vanilla bean paste

Description

This Small Batch Strawberry Rhubarb Jam is a sweet and tangy homemade preserve made with fresh strawberries, rhubarb, and a hint of vanilla. Perfect for spreading on toast, topping desserts, or mixing into yogurt, this easy recipe delivers vibrant seasonal flavor in a small, manageable batch.

Ingredients

Scale

14 ounces fresh strawberries, washed, hulled, and sliced
3/4 cup + 3 tablespoons granulated sugar
1 pound fresh rhubarb, trimmed and cut into 1/2-inch pieces
Zest of 1/2 lemon
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract or vanilla bean paste

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Instructions

Place sliced strawberries in a bowl and mix with sugar. Let sit for 15 minutes to release juices.
Prepare the rhubarb by trimming ends and cutting into small, even pieces.
In a saucepan, combine rhubarb, lemon zest, and lemon juice. Bring to a boil, then reduce to a simmer and cook for about 10 minutes until softened.
Add the strawberries along with their juices and stir in the vanilla extract.
Bring the mixture to a gentle boil, then reduce heat to medium and cook for about 20 minutes, stirring frequently, until thickened.
Check consistency by running a spoon through the jam; it should slowly come back together.
Remove from heat and transfer to clean, heat-safe jars.
Allow to cool completely at room temperature, then cover and refrigerate.

Notes

Use fresh, ripe strawberries for the best flavor.
Avoid thick rhubarb stalks as they can be fibrous.
Stir frequently to prevent burning as the jam thickens.
Store in the refrigerator and consume within 2–3 weeks.
You can freeze the jam for up to 3 months in airtight containers.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Jam & Preserves
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 tablespoon
Calories: 45
Sugar: 10g
Sodium: 1mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 0.5g
Protein: 0g
Cholesterol: 0mg