Strawberry Rhubarb Jam

This sweet and tangy jam is the perfect way to capture the flavors of fresh strawberries and rhubarb in a jar. It’s great on toast, yogurt, or even as a topping for desserts.

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TIME25 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

2 cups rhubarb, cut into 1/2 inch pieces 2 cups strawberries, hulled and quartered ¼ cup water 3 tablespoons fresh orange juice 2 tablespoons honey, or more to taste 1 star anise pod 1 pinch salt

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by tossing the rhubarb, strawberries, water, orange juice, honey, star anise pod, and a pinch of salt into a small pot. Bring everything to a gentle boil over medium heat. Once it’s bubbling, lower the heat, cover the pot, and let it simmer for about 5 minutes. Then, take the lid off and keep simmering until the fruit softens up, which should take another 5 minutes or so. Turn off the heat and let the mixture cool completely. When it’s cool, fish out the star anise and spoon the compote into jars. Store it in the fridge and enjoy within a few days.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use ripe, fragrant strawberries for the best flavor.
- Stir the mixture often to prevent sticking or burning.
- Test the jam’s set by placing a small spoonful on a cold plate; it should wrinkle when pushed.

Why you’ll love it

This jam perfectly balances the tartness of rhubarb with the sweetness of strawberries. It’s a classic combination that tastes fresh and bright. Making it at home means you control the sugar and enjoy a truly homemade treat.

Serving ideas

Spread this jam on warm toast, scones, or biscuits for a delightful breakfast. It also works well as a topping for yogurt, ice cream, or pancakes. Try adding a dollop to your favorite cheesecake for a fruity twist.

Storage & leftovers

Store the jam in sterilized jars and keep them in a cool, dark place. Once opened, refrigerate and use within a few weeks. Properly sealed jars can last up to a year unopened.