Strawberry Rhubarb Lemon Jam

Course: Breakfast, Dessert
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours
Servings: 48
Author: Lord Byron's Kitchen
This jam is as good as it gets – simple ingredients and easy preparation. Strawberry Rhubarb Lemon Jam is the perfect small-batch recipe for all of your summertime indulgences!
Print Recipe


  • 2 pounds fresh strawberries, washed, stem removed, and roughly chopped
  • 4 large rhubarb stalks, washed and cut into 1 inch pieces (about 3 - 4 cups)
  • 1 cup white sugar
  • 1 lemon, juiced


  • In a deep sauce pan, over medium low heat, add the rhurbarb, strawberries, sugar, and lemon juice.
  • Allow the ingredients to simmer, undisturbed, for 30 minutes.
  • Stir and reduce the heat to simmer.
  • Allow the jam to simmer for 90 minutes, stirring every 20-30 minutes.
  • Let jam completely cool. Transfer to mason jars and refrigerate until ready to use.


Assuming that one serving is a tablespoon, this recipe should yield about 48 servings.