Strawberries and rhubarb are one of our favorite springtime combinations. Use them here to make a quick and easy spread.

This recipe makes a small batch — enough for two 8-oz. jars. If you keep them in your refrigerator, there’s no need to process them.

Microwave Strawberry Rhubarb Jam

Sign Up for NJ Flavor Newsletter
Our newsletter delivers the local news that you can trust.

2 cups fresh strawberries cut into ¼-inch slices

½ cup rhubarb chopped into ¼-inch pieces

1 ½ cups sugar

2 Tbs. lemon juice

In a large microwave-safe bowl, layer 1 cup strawberries, ¼ cup rhubarb and ¾ cups sugar; repeat. Pour juice over top.

Microwave on high, stirring twice, 3 minutes. Continue cooking in 30 second intervals, stirring after each, until mixture begins to thicken and gel, about 2 minutes total.

Ladle into jars or container. Cool completely; keep refrigerated.

More on NJ Flavor:

Ramp it up: Making the Most of the Wild Leek’s Short Season in NJ

New Jersey Date Night: Ice Cream, You Smile

Cinnaholic Finds a Sweet Spot in Westfield, Opening its First NJ Franchise

To sign up to have NJ Flavor and other great sections sent straight to your inbox, click here. Follow NJ Flavor on Facebook, Twitter and Instagram.

Got a story you'd like to see on NJ Flavor? Email Jackie Lieberman at