Easy Small-Batch Strawberry Rhubarb Jam Recipe with Lemon Zest for Homemade Perfection
A quick and easy small-batch strawberry rhubarb jam with a refreshing hint of lemon zest, perfect for homemade jam lovers who want a manageable, flavorful spread without the fuss.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2-3 half-pint jars (about 1 to 1.5 cups total) 1x
- Category: Condiment
- Cuisine: American
Ingredients
Scale
- 2 cups (about 300g) strawberries, hulled and quartered
- 1 ½ cups (about 200g) rhubarb, chopped into ½-inch pieces
- 1 cup (200g) granulated sugar
- Zest of 1 medium lemon
- 2 tablespoons (30ml) freshly squeezed lemon juice
- ¼ cup (60ml) water
Instructions
- Prepare the Fruit (10 minutes): Rinse the strawberries and rhubarb thoroughly. Hull and quarter the strawberries. Chop the rhubarb into ½-inch pieces. Zest the lemon carefully, avoiding the white pith, then squeeze out 2 tablespoons of juice. Set aside.
- Combine Ingredients in Saucepan (2 minutes): Place the prepared strawberries, rhubarb, sugar, water, lemon zest, and lemon juice into your medium saucepan. Stir everything gently to combine. Let it sit for 5 minutes to help the sugar start dissolving into the fruit juices.
- Cook the Jam (20-25 minutes): Bring the mixture to a gentle boil over medium heat, stirring frequently to prevent sticking. Once boiling, reduce the heat slightly to maintain a steady simmer. Continue stirring every few minutes, breaking down larger fruit pieces with the back of your spoon if needed. The jam will thicken and reduce.
- Check for Setting Point (2 minutes): After about 20 minutes, test the jam’s consistency by placing a small spoonful on a chilled plate. Let it cool for 1 minute, then push it gently with your finger. If it wrinkles and holds shape, it’s ready. If not, simmer for a few more minutes and test again.
- Cool and Jar the Jam (5 minutes): Remove the pot from heat and let the jam cool slightly for 5 minutes. Carefully spoon the jam into clean glass jars, leaving about ¼ inch headspace. Seal with lids and refrigerate once cooled. The jam will thicken further as it chills.
Notes
Avoid the white pith when zesting lemon to prevent bitterness. Stir frequently to prevent burning. Test jam setting on a chilled plate after 18-20 minutes. Frozen fruit can be used but may produce softer texture; thaw and drain excess liquid before cooking. For longer storage, freeze in freezer-safe containers up to 3 months.
Nutrition
- Serving Size: 2 tablespoons (about
- Calories: 60
- Sugar: 13
- Carbohydrates: 15
- Fiber: 1
Keywords: strawberry jam, rhubarb jam, small-batch jam, homemade jam, lemon zest jam, easy jam recipe, quick jam, no pectin jam