PEI Wildcraft: Strawberry Rhubarb Jam
Traditional Strawberry Rhubarb Jam
For me, few things capture the feeling of early summer on Prince Edward Island quite like the tart taste of strawberry rhubarb jam on fresh bread.
I remember tasting my Nanny’s homemade jam — the sharp tang of rhubarb was almost too much for my young taste buds. It was an unfamiliar taste, even a little offensive at first. Over time, I grew to crave that flavour year after year.
Now, it’s the taste that brings me home.
As I find myself back on PEI, I am making this same jam in my tiny kitchen, with local rhubarb from a nearby stand and strawberries grown right on my deck.
Here I’ve taken my nanny’s traditional method and simplified it into a small-batch version — one that fits perfectly into life on the road and can be made in a single pot on a quiet afternoon.
🍓 Small-Batch Strawberry Rhubarb Jam Recipe
Ingredients:
– 4 stalks of local rhubarb, chopped into 1" pieces
– 2 cups fresh strawberries (chopped if large)
– ¼ cup sweetener (maple syrup, honey, or sugar)
– 1 tsp pectin (optional, but helps it set nicely)
Instructions:
Combine all ingredients in a small saucepan over medium heat.
Bring to a gentle boil, then reduce to a simmer.
Stir often, breaking down the fruit as it softens.
Cook until thickened but still a little chunky — about 15–20 minutes.
Spoon into clean jars and let cool.
Keep refrigerated and enjoy within 2–3 weeks.
Serving Suggestions
This jam is perfect for:
Warm toast with butter
Tea time with scones or bannock
A dollop on yogurt or oatmeal
Straight from the spoon (no judgment)
If you try this recipe, tag me @wanderingwildcrafts — I’d love to see your jam jars or tea time setups.
From my little bus kitchen to yours,
Logan