Strawberry Rhubarb Jam

The scent of early summer, a hint of tartness mingling with sweet sun-kissed fruit, always calls to me. There’s something truly magical about transforming those vibrant gifts into a jar of homemade Strawberry Rhubarb Jam. It’s pure preserved sunshine.

I remember the first time I really paid attention to my grandmother making it; the bubbling pot, the steam rising, and that incredible aroma filling her entire kitchen. It wasn’t just a recipe; it was an experience she shared, a labor of love that tasted like home.

That deep connection to simple, honest ingredients is what I cherish most about cooking. If you’re anything like me and adore the bright flavors of spring and summer, you might also love exploring other delicious rhubarb jams, like my favorite rhubarb and apple jam.

What You Need to Make This Recipe

Making a glorious batch of Strawberry Rhubarb Jam really boils down to a few star players, each essential to that perfect balance of sweet and tart. We rely heavily on pectin here – it’s the quiet hero, ensuring our jam sets beautifully without becoming overly sticky or runny. And of course, the fresh, ripe strawberries and vibrant rhubarb are non-negotiable; their distinct personalities are what give this Strawberry Rhubarb Jam its iconic flavor, much like the dynamic duo in my rhubarb and ginger jam.

How to Make Strawberry Rhubarb Jam

My favorite part of making this jam is watching the transformation in the pot. It starts with those beautiful, chopped pieces of fruit, slowly breaking down as they simmer together with sugar. There’s a gentle bubbling, a sweet steam rising, and the most incredible fragrance starts to fill the kitchen, telling you something wonderful is happening. As it thickens, I love how the rhubarb softens and the strawberries melt into a luscious, ruby-red concoction, ready to be slathered on just about anything, including a perfect fluffy strawberry scone.

Pro Tips

Achieving that ideal consistency and flavor in your Strawberry Rhubarb Jam is all about understanding the ingredients. I always make sure my rhubarb is really fresh, those crisp stalks burst with the best tartness, which is essential to balance the sweetness of the strawberries. Don’t rush the simmering process; letting it gently bubble and reduce naturally concentrates the flavors and helps activate the pectin for a perfect set.

My Secret Trick: I add a tiny squeeze of fresh lemon juice right at the end of cooking; it brightens the flavor considerably and helps the jam set even better, without making it taste sour.

How to Store Strawberry Rhubarb Jam

• Once cooled, I store my jam in airtight jars in the refrigerator for up to 3 weeks.
• For longer storage, process sealed jars in a boiling water bath for 10 minutes; they will keep in a cool, dark pantry for up to 1 year.
• Alternatively, you can freeze cooled jam in freezer-safe containers for up to 6 months.
• If freezing, remember to leave about an inch of headspace to account for expansion.

Nutritional Benefits

Beyond its delightful taste, this homemade Strawberry Rhubarb Jam offers a lovely little boost from its star ingredients. Strawberries are packed with vitamin C and antioxidants, while rhubarb brings a good dose of dietary fiber to the table. It’s such a simple pleasure, knowing something so delicious can also offer these small, natural benefits.

FAQs

What’s the best way to tell if my jam is set?

I usually do the cold plate test. Put a small plate in the freezer before you start. When you think the jam is ready, spoon a little onto the cold plate, wait 30 seconds, then push it with your finger. If it wrinkles, it’s set!

Can I reduce the amount of sugar in this recipe?

While tempting, I generally stick to the recommended sugar. It’s not just for sweetness; sugar acts as a preservative and helps the pectin set, so altering it too much can affect the texture and shelf life.

Do I need to peel the rhubarb for jam?

No, I never peel my rhubarb for jam! The skins soften beautifully during cooking and they actually contribute to the lovely pink color of the finished product, giving our Strawberry Rhubarb Jam that wonderful hue.

What if my jam is too thin after cooling?

Don’t worry, it happens sometimes! You can always pour it back into the pot and simmer it gently for a bit longer, letting more moisture evaporate. Just be sure to stir it frequently to prevent scorching.

yasin

Strawberry Rhubarb Jam

Capture the vibrant taste of spring and early summer with this classic homemade strawberry rhubarb jam, bursting with sweet and tart flavors, perfect for spreading on toast or pairing with scones.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 64 servings (2 tbsp each)

Course: Breakfast, Dessert

Cuisine: American

Calories: 82

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 2 lbs fresh strawberries hulled and quartered
• 2 lbs fresh rhubarb trimmed and chopped into 1/2-inch pieces
• 6 cups granulated sugar
• 1/4 cup freshly squeezed lemon juice
• 1 package (1.75 oz) powdered fruit pectin such as Sure-Jell original
• 1 tsp unsalted butter optional, to reduce foam

Equipment

• Large Non-Reactive Pot (like stainless steel or enamel-coated cast iron)
• Canning Jars (8 half-pint or 4 pint jars)
• Lids and Bands
• Jar lifter
• Canning funnel
• Ladle
• Potato masher (optional)
• Candy thermometer (optional)
• Water Bath Canner (if processing for shelf stability)

Method

 

Prepare Fruit and Jars

• Wash, hull, and quarter the strawberries. Trim and chop the rhubarb into 1/2-inch pieces. In your large non-reactive pot, combine the prepared strawberries, rhubarb, granulated sugar, and lemon juice. Stir everything together gently to coat the fruit. Let this mixture sit at room temperature for at least 30 minutes, or up to a few hours, to macerate and draw out the fruit juices.
• While the fruit macerates, prepare your canning jars. Wash jars, lids, and bands in hot soapy water. Sterilize the jars by either boiling them in a large water bath canner for 10 minutes, or running them through a dishwasher's sanitizing cycle. Keep the jars hot until ready to fill. Set new lids in a small saucepan of simmering water (not boiling) to soften the sealing compound.

Start Cooking Jam

• Place the pot with the fruit mixture over medium-high heat. Stir frequently to prevent sticking and help the sugar dissolve. Bring the mixture to a full rolling boil that cannot be stirred down. If you want a smoother jam, use a potato masher to crush some of the fruit at this stage.
• Stir in the powdered fruit pectin until it is fully dissolved. Return the mixture to a vigorous, rolling boil that cannot be stirred down. Continue to boil hard for 1 minute, stirring constantly to prevent scorching. At this point, you can stir in the optional unsalted butter to help reduce foaming.
• Remove the pot from the heat. To check for a set, you can use a candy thermometer (it should reach 220°F at sea level) or the wrinkle test: place a small spoonful of jam on a chilled plate, let it cool for 1-2 minutes, then push it with your finger. If it wrinkles, it's ready. If not, return to a boil for another minute and re-test.

Fill and Process Jars

• Carefully skim off any remaining foam from the surface of the jam. Using a canning funnel and ladle, fill the hot sterilized jars with the hot jam, leaving 1/4 inch of headspace from the rim. Wipe the jar rims clean with a damp cloth to ensure a good seal.
• Place the prepared lids on the jars and screw on the bands until finger-tight. If you plan to store the jam for longer than 3 weeks, process the jars in a boiling water bath canner for 10 minutes (adjusting for altitude if necessary). Make sure the jars are covered by at least 1-2 inches of water.
• Carefully remove the processed jars from the canner using a jar lifter and place them on a clean towel on your countertop to cool completely for 12-24 hours. You'll hear a 'ping' sound as the lids seal. After cooling, check seals by pressing on the center of the lid; it should not flex. Store properly sealed jars in a cool, dark place for up to 1 year. Unsealed jars or those not water-bath processed should be refrigerated and consumed within 3 weeks.

Notes

1. **Adjusting for Sweetness/Tartness:** The 6 cups of sugar provide a classic jam consistency and sweetness. If your fruit is particularly sweet or you prefer a less sweet jam, you can reduce the sugar slightly, but be aware this may affect the set and shelf stability, especially if not using pectin.
2. **Testing for a Perfect Set:** Besides the thermometer and wrinkle test, you can also use the 'freezer plate test.' Keep a few small plates in the freezer. When you think the jam is ready, spoon a small amount onto a cold plate, wait 30 seconds, then draw a spoon or finger through it. If it wrinkles and doesn't run back together, it's set.
3. **Storage and Shelf Life:** For long-term shelf-stable storage (up to 1 year), water bath canning is crucial. If you skip this step, the jam must be refrigerated and enjoyed within 3-4 weeks. This recipe yields approximately 8 half-pint (8 oz) jars of jam.

Conclusion

There’s truly nothing quite like opening a jar of your own homemade Strawberry Rhubarb Jam; it’s a little piece of summer sunshine, bottled with love. I hope you find as much joy in making and sharing this recipe as I do. It’s perfect slathered on toast, stirred into yogurt, or even on a strawberry Nutella scone. Enjoy every delicious spoonful!