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Easy Small Batch Strawberry Rhubarb Jam Recipe with Fresh Ginger for Homemade Flavor

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A quick and easy small batch jam combining the tartness of rhubarb, sweetness of strawberries, and a subtle spicy warmth from fresh ginger. Perfect for spreading on toast or dolloping over yogurt.

Ingredients

Scale
  • 2 cups fresh strawberries (about 300g), hulled and quartered
  • 2 cups fresh rhubarb (about 250g), chopped into 1/2-inch pieces
  • 1 cup granulated sugar (200g) – can substitute with coconut sugar or honey
  • 1 tablespoon fresh ginger, finely grated
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup water (60ml)

Instructions

  1. Rinse strawberries and rhubarb under cold water. Hull and quarter the strawberries, then chop rhubarb into 1/2-inch pieces. Set aside. (5 minutes)
  2. Add strawberries, rhubarb, sugar, fresh grated ginger, lemon juice, and water to a medium-sized heavy-bottomed saucepan. Stir gently to mix. (2 minutes)
  3. Allow the fruit mixture to sit at room temperature for about 15 minutes to macerate and soften the fruit.
  4. Place the saucepan over medium heat and bring the mixture to a gentle boil. Stir frequently to avoid sticking or burning. (10-15 minutes)
  5. Reduce heat to low-medium and let the jam simmer uncovered, stirring occasionally until thickened and reduced. The jam should coat the back of a spoon when ready. (15-20 minutes)
  6. Test the set by placing a small spoonful on a chilled plate. Let it cool for a minute, then run your finger through it; if it wrinkles and doesn’t flood back, it’s ready.
  7. Optional: For a smoother consistency, push the jam through a fine mesh strainer or mash it slightly with the back of a spoon while warm.
  8. Pour the hot jam into sterilized glass jars, leaving a little headspace. Seal tightly and let cool to room temperature. Store in the refrigerator for up to 3 weeks or freeze for longer storage.

Notes

Use fresh, ripe fruit for best flavor. Let the fruit macerate with sugar before cooking to reduce cooking time and improve texture. Stir frequently to prevent burning. Fresh ginger adds brightness; frozen grated ginger can be used in a pinch but fresh is preferred. For a low-sugar version, reduce sugar to 1/2 cup and add 1 teaspoon chia seeds as a natural thickener. Optional spices like cinnamon or vanilla bean can add seasonal twists.

Nutrition

Keywords: strawberry jam, rhubarb jam, fresh ginger jam, small batch jam, homemade jam, easy jam recipe, spring preserves

Find it online: https://blixfood.com/easy-small-batch-strawberry-rhubarb-jam-recipe-with-fresh-ginger-for-homemade-flavor/