Strawberry Rhubarb Jam captures the sweet and tangy essence of summer in a jar, perfect for elevating your breakfast and dessert spreads. Having experimented with this recipe numerous times, I’ve unearthed delightful nuances in flavor and texture. From the first batch made on a sunny Saturday morning to the last, each attempt has taught me something new about achieving the ideal consistency. Check out my Cranberry Sauce for another seasonal treat that complements this jam beautifully.
About Strawberry Rhubarb Jam
This Strawberry Rhubarb Jam is a timeless classic, boasting a harmonious balance of sweetness and tartness that brings joy in every bite. My testing was inspired by family gatherings, where homemade preserves spark nostalgia and warmth. Fruit in late spring and early summer brings a budget-friendly opportunity to create something special. Strawberry rhubarb jam not only uses seasonal produce but also transforms them into a vibrant treat to savor throughout the year.
- Quick prep with minimal wait time.
- Budget-friendly, using fresh ingredients from local markets.
- A family favorite that evokes memories of gatherings and celebrations.
- Rhubarb has a rich history in American cuisine and often pairs well with strawberries due to their complementary flavors.
Key Ingredients & Their Roles
- Rhubarb: Provides the tart backbone of this jam; ensure it’s firm and vibrant in color.
- Strawberries: Sweetens and complements the rhubarb; choose fresh ones without blemishes.
- Sugar: Essential for the jam to thicken naturally; always adjust based on fruit ripeness.
- Lemon Juice: Enhances flavor and helps set the jam with natural acidity; bottled works perfectly.
How to Make Strawberry Rhubarb Jam
- Combine 2 pounds of cut rhubarb, 1 pound of chopped strawberries, and 2 ½ cups of sugar in a large bowl. Stir well. Cover with plastic wrap and refrigerate for 12 to 24 hours to let the fruit macerate and exude juices.
- Prepare your canning jars by washing them thoroughly. In your water bath canner, keep them warming while you make the jam.
- In a heavy-bottomed pot, combine the macerated fruit with 3 tablespoons of bottled lemon juice, ¼ teaspoon of fine salt, and seeds from a vanilla bean pod. Heat over medium-high, stirring occasionally.
- As it boils, foam will form. Stir every few minutes until the mixture thickens. Once the jam looks cohesive and fruit is breaking down, typically around 20 minutes, keep a close eye.
Pro Tips & Troubleshooting
- During preparation, I learned that letting the fruit sit overnight intensifies the flavors significantly.
- Don’t rush the cooking process; if the jam seems runny, cook it longer while stirring frequently to avoid scorching.
- Consider adding a dash of cinnamon or cardamom for a unique flavor twist, especially in late summer.
- This recipe can easily be halved or doubled based on your needs; just adjust cooking times accordingly.
Storage & Make-Ahead Guide
You can store the jam in the fridge for up to 3 weeks and in the freezer for 6 months. Reheat gently on the stovetop if needed. I once had a batch stored in the fridge that lasted longer than anticipated and it remained fresh and flavorful, a testament to proper canning methods.
Serving Suggestions
This Strawberry Rhubarb Jam is delightful spread on warm toast or paired with fresh scones. For a unique twist, serve it alongside my Baked Japanese Sweet Potatoes or drizzle over vanilla ice cream.
Frequently Asked Questions
- Can I use frozen fruit for this jam? Yes, but be sure to thaw and drain excess water first.
- What if my jam doesn’t set? You can re-cook it with a bit more lemon juice for added acidity; cook until it thickens.
- How can I ensure my jars seal properly? Ensure they’re hot when filled and check for a vacuum seal after cooling.
- What is the best way to test if my jam has set? Spoon some on a cold plate; if it holds its shape when cooled, it’s ready.
- How long does homemade jam last? Store properly sealed jars in a dark, cool place for up to one year.
Final Thoughts
I hope you enjoy crafting this delightful Strawberry Rhubarb Jam as much as I have! It’s a lovely addition to any meal or snack. I can’t wait to hear how your batches turn out, so feel free to share your experiences.
More Recipes You’ll Love
- Apple Cider Recipe – perfect for fall gatherings
- Cranberry-Orange Glazed Turkey Breast – complements the sweet-tart flavor profile
- Maple Balsamic Brussels Sprouts – enhances the seasonal vibe
Best Strawberry Rhubarb Jam (for canning!)
Ingredients
- 2 pounds rhubarb cut into 1/2 inch pieces
- 1 pound strawberries not over ripe, stems removed and cut into 1/4 inch pieces
- 2.5 cups granulated sugar
- 3 tablespoons bottled lemon juice
- 0.25 teaspoon fine salt
- 1 pod vanilla bean seeds scraped out
Instructions
- Combine rhubarb, strawberries, and sugar in a large glass bowl. Stir thoroughly to combine. Cover with plastic wrap and refrigerate for at least 12 hours, up to 24.
- When ready to can, take your fruit out of the refrigerator. Add seeds of the vanilla bean.
- Prepare your jars by washing them with soapy water. Add them to your water bath canner with the wire rack, and bring to a simmer.
- To make jam, add rhubarb mixture that sat overnight to a large heavy bottomed pot. Add the lemon juice and salt. Bring to a boil over medium high heat, stirring occasionally.
- Once the mixture starts boiling, it will begin to foam. Stir every few minutes, watching the heat.
- Towards the 22 to 25 minute mark, the jam will begin thickening even more. Stir often, scraping the sides to ensure it doesn’t burn.
- When jam is thickened, take each warm jar out of the water and set on a kitchen towel. Fill with hot jam, leaving 1/4 inch headspace.
- Once you’ve filled all jars, return them to the canner and bring the water to a boil with lid on. Process for 10 minutes.
- Let fully cool on a kitchen towel on the counter, and let them seal. Store in a cool, dark place for 1 year.