Easy Strawberry-Rhubarb Jam

This easy strawberry-rhubarb jam is the perfect vegan jam recipe. Use it on a strawberry shortcake or serve it on top of your favorite dairy-free ice cream.

5 from 2 votes

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Prep Time: 10

Cook Time: 5

Inactive Time:: 1 30

Total Time: 1 45

Servings: cups

Calories: 297kcal

Equipment

Saucepan

Ingredients

1 pound strawberries, tops trimmed and berries halved
1 pound rhubarb, trimmed and small-diced
2 cups granulated sugar, more if desired
1 teaspoon lemon juice or vanilla extract
1/4 cup water

Instructions

Cook the jam:

Gather all of the ingredients into a saucepan. Turn the heat to medium-high and stir to combine everything.

Simmer the jam:

Once the jam begins to bubble, reduce heat to low and simmer for 45 minutes to 1 hour 30 minutes. Add more water, as needed. Stir the mixture occasionally to prevent it from stirring. Be sure to cook the jam long enough that the rhubarb softens and the jam thickens. Taste and add more sugar, if needed.

Store:

Once the jam is thickened, turn off the heat. Allow the jam to cool completely. Store in an airtight container in the refrigerator for up to 3 weeks or in the freezer for up to 6 months. Enjoy!

Nutrition