Name: Small Batch Strawberry Rhubarb Jam
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 16 ounces rhubarb; 16 ounces strawberries; 0.75 cup maple sugar; 1 tbsp orange zest; 2 tablespoons fresh orange juice; 1 tsp vanilla extract

Small Batch Strawberry Rhubarb Jam cover

From the Cook

1/5

Small Batch Strawberry Rhubarb Jam

Flavor the Moments Verified

Flavorthemoments.com

Ingredients

Warning0 allergens identified

Small Batch Strawberry Rhubarb Jam

16 ounces rhubarbhalved lengthwise and chopped into 1/2″ pieces

16 ounces strawberrieshulled, halved or quartered depending on size

¾ cup maple sugarsub with maple syrup, honey, or your favorite sweetener

1 tbsp orange zest

2 tablespoons fresh orange juice

1 tsp vanilla extractoptional

Instructions

Visit Blog

Instructions

Place the strawberries, rhubarb, maple syrup, orange zest and juice in a large non-reactive saucepan and stir to combine.

Heat over medium heat until boiling, then reduce heat to medium low and continue cooking for about 15-20 minutes until the strawberries and rhubarb have cooked down and thickened. Stir every 5 minutes or so to prevent the jam from burning.

Remove from heat and stir in the vanilla extract if using. Allow the jam to cool completely. The jam will thicken as it cools.

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Macerate Your Fruit First 🍓
Toss strawberries and rhubarb with maple sugar 15-20 minutes before cooking to draw out natural juices, which reduces cooking time and concentrates flavor naturally without pectin.
The Wrinkle Test for Perfect Set 皺
Place a small spoon of jam on a frozen plate and push with your finger—if it wrinkles and doesn't flow back together, your jam has reached the perfect gel point in just 25-30 minutes.
Orange Zest After Cooking ✨
Add fresh orange zest in the final minute before bottling to preserve its bright, volatile oils and prevent them from cooking off, ensuring maximum citrus aroma and flavor.
Rhubarb Prep Prevents Stringiness 🔪
Cut rhubarb into uniform ½-inch pieces and remove any tough outer fibers with a vegetable peeler before cooking to ensure smooth, even texture throughout your finished jam.
Vanilla Extract Timing Matters 🌿
Stir in vanilla extract off the heat after cooking finishes to preserve its delicate flavor notes, which can become bitter or muted if exposed to prolonged high temperatures.