Name: Strawberry Rhubarb Orange Marmalade Jam with Citrus Twist
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups fresh strawberries, hulled and quartered; 2 cups rhubarb, chopped into 1/2-inch pieces; 1 large orange, zested and juiced (about 1/2 cup juice); 1 cup granulated sugar; 1/2 cup brown sugar, packed; 1/4 teaspoon salt; 1 tablespoon lemon juice; 1 teaspoon vanilla extract (optional); 1/2 teaspoon ground cinnamon (optional); 1 tablespoon fruit pectin (optional, for thicker consistency); 1/4 cup water (for cooking rhubarb)

One of my fondest memories is the summer my grandmother invited me to help her in the kitchen. The sun streamed through the window, casting a golden glow, as we stood side by side, surrounded by the sweet scent of ripe strawberries and the tartness of fresh rhubarb. That day, we transformed simple ingredients into jars of vibrant Strawberry Rhubarb Orange Marmalade Style Jam, infused with zesty citrus peel. The bright red of the strawberries blended beautifully with the pale pink of the rhubarb, creating a jewel-toned concoction that sparkled in the light.

As the jam simmered, the air filled with a comforting aroma—sweet, tangy, and just a hint of bitterness from the citrus peel. I can still taste that first spoonful, the perfect balance of sweetness and tartness dancing on my tongue. It was a revelation! What makes my version of this jam special is the way I incorporate organic oranges and a splash of fresh orange juice, which elevate the flavors and add a delightful brightness that lingers long after the last bite.

Every jar is a reminder of those warm summer days spent with my grandmother, and I love sharing this recipe with friends and family. It’s perfect on toast, drizzled over yogurt, or even as a filling for pastries. Let me show you exactly how to make it.

Why You’ll Love This Recipe

This jam combines the sweet and tart flavors of strawberries and rhubarb with the zesty brightness of fresh orange, creating a unique taste experience.
With just one pot needed for cooking, clean-up is a breeze, making it perfect for busy cooks.
The bright citrus peel adds an exciting texture and an aromatic element that elevates your jam game.
You can whip this up in under an hour, so it’s a quick and satisfying project to tackle on a weekend afternoon.
Budget-friendly, this recipe makes use of seasonal fruits, ensuring you get the freshest flavors without breaking the bank.

Ingredients

2 cups fresh strawberries, hulled and quartered
2 cups rhubarb, chopped into 1/2-inch pieces
1 large orange, zested and juiced (about 1/2 cup juice)
1 cup granulated sugar
1/2 cup brown sugar, packed
1/4 teaspoon salt
1 tablespoon lemon juice
1 teaspoon vanilla extract (optional)
1/2 teaspoon ground cinnamon (optional)
1 tablespoon fruit pectin (optional, for thicker consistency)
1/4 cup water (for cooking rhubarb)

Let’s dive into the key ingredients that make this Strawberry Rhubarb Orange Marmalade Style Jam so special. The strawberries are the star of the show, providing natural sweetness and a beautiful red hue. When selecting strawberries, look for bright red berries with a sweet fragrance. If you can’t find fresh ones, frozen strawberries work well in a pinch, but be sure to thaw and drain them first.

Rhubarb brings a tangy, tart note that perfectly balances the sweetness of the strawberries. Choose firm, bright red stalks for the best flavor, and avoid any that look wilted or dull. If rhubarb isn’t in season, you can substitute it with tart cherries or even sour apples, though the texture will differ. The orange zest and juice add a refreshing brightness that ties the flavors together. Fresh oranges are best, but bottled juice can suffice in a hurry—just avoid those with added sugars.

Step-by-Step Instructions

Begin by prepping your ingredients: hull and quarter the strawberries, chop the rhubarb into 1/2-inch pieces, and zest and juice the orange. This will take about 10 minutes. Having everything ready makes the cooking process smooth.
In a medium-sized saucepan, add the chopped rhubarb and 1/4 cup of water. Cook over medium heat for about 5 minutes, stirring occasionally, until the rhubarb becomes soft and begins to break down. You’ll know it’s ready when it’s tender and mushy.
Next, add the quartered strawberries to the saucepan. Stir them in and cook for another 5-7 minutes until they soften and release their juices, giving the mixture a vibrant color.
Now, incorporate the orange zest, orange juice, granulated sugar, brown sugar, salt, lemon juice, and any optional ingredients (like vanilla and cinnamon). Stir well to combine all the ingredients. This should take about 2 minutes.
Increase the heat to medium-high and bring the mixture to a rolling boil. Keep it boiling for about 10-15 minutes, stirring frequently to prevent sticking. You’ll know it’s ready when the jam thickens and coats the back of a spoon.
If you’re using fruit pectin for a thicker consistency, add it after the mixture reaches a boil, following the package instructions. This usually involves stirring it in for a couple of minutes.
Once the jam has reached your desired thickness, remove it from the heat. Let it cool for about 5 minutes before transferring it to sterilized jars. This helps the flavors meld while preventing overflow.
Seal the jars tightly and allow them to cool completely at room temperature. They can be stored in the fridge for up to 3 weeks or processed for longer storage. Just ensure you don’t skip the cooling step, as it helps develop the flavor.

Pro Tips for the Best Strawberry Rhubarb Orange Marmalade Style Jam With Citrus Peel

One common mistake is not cooking the rhubarb long enough initially. Make sure it’s soft before adding the strawberries, or you’ll end up with uneven textures.
Use a heavy-bottomed pot or saucepan to prevent the jam from scorching while cooking. A thicker base distributes heat more evenly.
Pay attention to the sugar ratio. Adjusting the amount of sugar can affect the jam’s consistency; too little may result in a runny jam, while too much can lead to a overly sweet flavor. Stick to the recommended amounts unless you’re experimenting.
Don’t skip the lemon juice! It not only enhances flavor but also helps with the jam’s setting process. Freshly squeezed lemon juice is best, but bottled will do in a pinch.

Variations & Serving Ideas

If you’re feeling adventurous, try these variations on the classic recipe:
1. For a spicier kick, add a pinch of cayenne or some finely chopped ginger to the mix.
2. Swap half of the strawberries for diced peaches or apricots for a delightful summer twist.
3. For a lower-sugar option, substitute honey for granulated sugar, keeping in mind that you’ll need to adjust the acidity with more lemon juice.

When it comes to serving, this jam shines on freshly baked scones or spread over warm toast. It also pairs beautifully with creamy cheeses, like brie or goat cheese, for a sophisticated appetizer. And don’t forget about pancakes or waffles—this jam can elevate your breakfast game to new heights!

Storage, Make-Ahead & Reheating

Store your Strawberry Rhubarb Orange Marmalade Style Jam in airtight jars in the refrigerator for up to 3 weeks. It also freezes well; just ensure you leave some space at the top of the jar for expansion. To freeze properly, use freezer-safe containers and label them with the date. The flavors often deepen after a day in the fridge, making it a great make-ahead option. If you’re reheating, simply warm it on the stove over low heat for about 5-10 minutes until it’s spreadable.

Frequently Asked Questions

Can I make Strawberry Rhubarb Orange Marmalade Style Jam With Citrus Peel ahead of time?

Yes — in fact, it tastes even better the next day as the flavors have time to meld together. Just be sure to store it in sterilized jars and keep it refrigerated or frozen for longer shelf life.

What can I use instead of rhubarb?

If rhubarb isn’t available, try using tart cherries or sour apples as substitutes. They’ll provide a similar tangy flavor, although the texture will differ slightly from traditional rhubarb.

How do I know when my jam is ready?

The jam is ready when it reaches a thick, syrupy consistency that coats the back of a spoon. You can also perform a “plate test” by placing a spoonful on a chilled plate and running your finger through it; if it holds its shape, it’s done!

Can I adjust the sweetness of the jam?

Absolutely! You can reduce the sugar amount if you prefer a less sweet jam. Just keep in mind that sugar is essential for preserving, so it’s best not to cut it by more than a third.

Is it necessary to use pectin in this recipe?

Pectin is optional in this recipe. If you prefer a thinner jam, you can omit it. However, if you like a thicker consistency, adding pectin will help achieve that. Adjust cooking time accordingly if using pectin.

Final Thoughts

This Strawberry Rhubarb Orange Marmalade Style Jam With Citrus Peel is truly a delight, bursting with vibrant flavors that dance on your palate. The combination of sweet strawberries, tart rhubarb, and zesty orange creates a unique jam that elevates any breakfast or dessert.

This is the kind of recipe I come back to again and again, especially when summer’s bounty of strawberries and rhubarb beckons. The bright citrus peel adds an aromatic twist that makes each jar a little piece of sunshine, perfect for sharing with friends and family.

I wholeheartedly encourage you to give this recipe a try. Experiment with your own variations or share your results with others—I’d love to hear how your batch turns out or what exciting ingredients you decide to add!