Strawberry-Rhubarb Skillet Jam

makes about 1 ½ cups


3 cups fresh strawberries, washed and hulled
1 cup rhubarb, cut into ½-inch pieces
½ cup granulated sugar
1 tablespoon lemon juice
¼ teaspoon vanilla extract (optional, but I like it)


1. Place a porcelain plate in the freezer.

2. In a large bowl mash up the strawberries with a potato masher or pastry cutter. Then, stir in the chopped rhubarb.

3. Place a skillet (cast iron is great if you have one) on the stovetop over medium heat and add the strawberry-rhubarb mixture, the sugar,  and lemon juice. Stir the mixture gently over medium heat for about 10 to 12 minutes. Use a wooden spoon to break up any large berry chunks and let everything nice and soft. At the 10 minute mark dab a little bit of the jam on the porcelain plate from the freezer and tip the plate vertically. If the jam runs slowly it is done, if it races to the bottom of the plate and drips off it might need another 5 minutes to process.

4. When the jam is finished stir in the vanilla and scoop the warm mixture into clean glass jars. Serve immediately.

Naptime Notes

Naptime Recipe Serving ideas

This awesome recipe is so simple and perfect for making small batches of jam. Try it with nearly any kind of fruit and you’ll have fresh jam in an instant.

Naptime Stopwatch

10 minutes prep time, 10 minutes cook time

Naptime Reviews

This awesome jam was perfect for our morning toast. It also made just the right amount so we didn’t have tons and tons to use before making another batch of a different flavor.


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