Strawberry Rhubarb Jam is truly the essence of spring and early summer, boasting a vibrant blend of tart rhubarb and juicy sweet strawberries that delivers a symphony of flavor in every spoonful. This timeless jam recipe is all about capturing the bounty of the season in a jar: it spreads beautifully, shines with a dazzling ruby color, and brings a homemade touch to toast, yogurt, or even your favorite desserts. Whether you have fond childhood memories of canning with family or are just discovering the magic of homemade spreads, this jam is guaranteed to become a beloved staple in your kitchen.
Ingredients You’ll Need
Ingredients You’ll Need
You’ll be amazed at how just a few basic ingredients come together to make something so memorable. Each component in Strawberry Rhubarb Jam serves its own special purpose, bringing balance and depth to every bite.
- Strawberries: Use ripe, fragrant berries for maximum sweetness and flavor, and don’t be afraid to leave a few slightly chunky for extra texture.
- Rhubarb: Tart and colorful, rhubarb balances the strawberries and gives the jam its signature tang.
- Granulated Sugar: Sweetens and preserves the jam, allowing just enough tartness from the fruit to shine through.
- Lemon Juice: A splash of acidity brightens the flavor and helps the jam set beautifully.
- Optional: Pectin: For those who want a firmer set, a bit of commercial pectin can help, but it’s not always necessary thanks to the natural pectin in fruit and citrus.
How to Make Strawberry Rhubarb Jam
Step 1: Prep the Fruit
Start by washing and hulling your strawberries, then slice them into quarters. Trim the rhubarb stalks (remove any leaves, as they’re inedible) and cut them into half-inch pieces. Taking the time to cut everything evenly ensures the fruit cooks down at the same rate and gives your jam a beautiful consistency.
Step 2: Combine Ingredients
In a large, heavy-bottomed saucepan, mix together the strawberries, rhubarb, and sugar. Toss everything to coat the fruit, and let the mixture sit for about 20-30 minutes. This resting time allows the sugar to draw out the natural juices from both the strawberries and the rhubarb, which is crucial for achieving that glossy, luscious texture in your finished Strawberry Rhubarb Jam.
Step 3: Add Lemon Juice and Begin Cooking
Stir in the fresh lemon juice—this not only lifts the flavor but also helps your jam set. Place the pan over medium heat and bring it to a gentle boil, stirring regularly to dissolve the sugar and prevent sticking. As the mixture heats up, you’ll notice the fruits breaking down and the color deepening into a gorgeous red.
Step 4: Simmer and Skim
Once the jam is bubbling, reduce the heat and let it simmer. As it cooks, foam may develop on top; simply skim this off with a spoon for a smoother finish. Continue simmering and stirring occasionally until the mixture thickens, which usually takes 25 to 35 minutes. If using pectin, add it according to the package instructions at this stage.
Step 5: Test for Doneness
To see if your Strawberry Rhubarb Jam is ready, spoon a little bit onto a chilled plate and let it cool for a minute. Run your finger through it—if it wrinkles up and holds its shape, you’re done! If not, continue simmering for a few more minutes and repeat the test. Once it’s reached the perfect consistency, remove the pan from the heat.
Step 6: Jar and Cool
Carefully ladle the hot jam into sterilized jars, leaving a little space at the top. Wipe the rims clean, seal tightly, and let them cool at room temperature. You’ll hear that delightful “pop” as the jars seal—music to any jam-maker’s ears! Once cool, store them in the fridge or process in a water bath for longer storage.
How to Serve Strawberry Rhubarb Jam
Garnishes
A simple garnish like a sprig of fresh mint, a lemon twist, or a scattering of sliced strawberries can elevate a humble jam-topped toast or scone. These accents bring out the jam’s vivid color and hint at the fresh ingredients inside.
Side Dishes
Nothing beats spreading homemade Strawberry Rhubarb Jam on warm buttery biscuits, toasted sourdough, or flaky croissants. You can also swirl it into yogurt, blend it into oatmeal, or offer it alongside a cheese board where its sweet-tart brightness complements creamy or tangy cheeses.
Creative Ways to Present
This jam is a showstopper in a variety of desserts: swirl it through vanilla ice cream, dollop it between cake layers, or use it as a vibrant filling for thumbprint cookies. For extra flair, package small jars with a pretty label to give as a thoughtful homemade gift—nothing says “I care” like a jar of lovingly made Strawberry Rhubarb Jam.
Make Ahead and Storage
Storing Leftovers
Store any leftover jam in the refrigerator in clean, tightly sealed jars or containers. It will keep beautifully for up to three weeks thanks to the sugar’s preserving power and the natural acidity from the fruit and lemon juice.
Freezing
Strawberry Rhubarb Jam freezes exceptionally well. Simply ladle cooled jam into freezer-safe jars or containers, leaving about half an inch of headspace, seal, and store in the freezer for up to a year. Thaw in the fridge overnight before using to maintain its bright flavor and ideal texture.
Reheating
If your jam is a bit too firm after chilling, you can gently rewarm it by setting the jar in a bowl of hot water for a few minutes, or by spooning a portion into a small saucepan and heating over low heat. Stir often until it reaches your preferred spreadable consistency.
FAQs
Can I make this jam without added pectin?
Absolutely! Both strawberries and rhubarb naturally contain some pectin, and lemon juice helps boost it. Just cook the mixture down a little longer, and use the chilled plate test to check for your perfect jammy texture.
How do I know if my jam has set?
The best way is the plate test: chill a small plate in the freezer, spoon a bit of hot jam onto it, then run your finger through once cooled. If it wrinkles up and doesn’t flood back together, your Strawberry Rhubarb Jam is set and ready!
What can I do if my jam turns out too runny?
If your jam is thinner than you’d like, simply return it to the stove and let it simmer (uncovered) for a few more minutes, stirring gently. Extra cook time lets more liquid evaporate and thickens the jam up nicely.
Can I double this recipe or make a larger batch?
While it’s tempting to make lots at once, jam thickens best in small batches because the fruit cooks evenly and the set is more reliable. If you want more, make multiple smaller batches rather than doubling up—all the more reason to savor the process!
Is it necessary to sterilize the jars?
Sterilizing jars is essential for safety, even if you plan to refrigerate your Strawberry Rhubarb Jam. Simply wash jars in hot, soapy water and keep them warm in the oven, or run them through a dishwasher cycle right before filling.
Final Thoughts
There’s something deeply satisfying about tucking away a few jars of homemade Strawberry Rhubarb Jam, knowing you’ve bottled the best of the season. Trust me, your morning toast (and your friends and family) will thank you! Don’t wait for the berries to pass you by—give this recipe a try and enjoy a taste of summer year-round.
Print
Strawberry Rhubarb Jam Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: About 4 cups 1x
- Category: Spread
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A delightful and tangy Strawberry Rhubarb Jam that captures the essence of summer in a jar. This easy-to-make jam is bursting with sweet strawberries and tart rhubarb flavors, perfect for spreading on toast, scones, or using as a filling for pastries.
Ingredients
Ingredients for Strawberry Rhubarb Jam:
- 2 cups chopped rhubarb
- 4 cups hulled and chopped strawberries
- 3 cups sugar
- 1 lemon, juiced
Instructions
- Prepare the Fruit: In a large saucepan, combine the rhubarb, strawberries, sugar, and lemon juice.
- Cook the Jam: Cook the mixture over medium heat, stirring occasionally, until the fruit breaks down and the mixture thickens, about 20-25 minutes.
- Jar the Jam: Spoon the jam into sterilized jars and seal tightly. Allow to cool before storing in the refrigerator.
Notes
- Make sure to use ripe strawberries for the best flavor.
- This jam can be stored in the refrigerator for up to 2 weeks.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 6g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Your email address will not be published. Required fields are marked *