Strawberry Rhubarb Jam

There’s something incredibly nostalgic about making Strawberry Rhubarb Jam. Growing up, my grandmother would whip up a batch every spring when the rhubarb would start to peek out of the ground, its vibrant green stalks begging to be harvested. I remember the sweet and tangy aroma wafting through the house as the mixture bubbled away on the stove, the excitement building as we anticipated that first taste. Each jar was a taste of summer, a reminder of long sunny days and family gatherings. This jam has a unique flavor profile that brings together the tartness of rhubarb and the sweetness of strawberries, creating a spread that’s perfect for toast, desserts, or even just straight from the jar with a spoon.

Shopping List for Strawberry Rhubarb Jam

When it comes to making Strawberry Rhubarb Jam, the quality of your ingredients matters. Fresh, ripe strawberries and rhubarb will enhance the flavor, while the right balance of sugar and acidity will ensure your jam sets perfectly. Let’s take a look at the key players in this delightful recipe.

• 9 cups rhubarb, sliced into 1/2 inch segments
• 6 cups strawberries, hulled and halved
• 4 ½ cups granulated sugar
• ¼ cup fresh lemon juice
• 1 teaspoon salt
• 1 teaspoon vanilla extract (optional)

Step by Step Instructions for Strawberry Rhubarb Jam

Making Strawberry Rhubarb Jam is not only rewarding but also a fun process to share with family and friends. Grab your favorite large pot and let’s get started! This jam requires a bit of attention, but I promise it’s worth every minute.

1. Begin by preparing your ingredients. Cut the rhubarb into small pieces and trim the strawberries, cutting them into halves. This preparation ensures that your fruit cooks evenly.

2. Next, set a large 7 to 8 quart saucepot over medium heat. Add the strawberries, rhubarb, sugar, lemon juice, and salt. Stir everything together gently, allowing the fruits to combine with the sugar.

3. Bring the mixture to a boil. You’ll know it’s ready when it starts bubbling vigorously. Once boiling, lower the heat to a very low boil and let it cook for an hour. Remember to stir the jam every 5 to 10 minutes to prevent it from burning on the bottom.

4. After an hour of cooking, it’s time to check the temperature. Insert a cooking thermometer into the pot. You want the jam to reach 203 to 205°F. It may take up to another 30 minutes, so be patient. The jam should look thick and luscious.

5. Once the desired temperature is reached, turn off the heat and stir in the vanilla extract for an extra layer of flavor. This step is optional but highly recommended for an aromatic touch.

6. Now for the fun part! Use a ladle to carefully transfer the hot jam into four clean pint jars. Make sure to leave about 1 inch at the top of each jar unfilled if you plan to freeze it to allow for expansion.

7. If you’re canning the jam, follow proper canning protocols at this point. This ensures that your jam will be well preserved for months to come.

Expert Tips about Strawberry Rhubarb Jam

Before you dive into making your jam, let me share some expert tips that will elevate your Strawberry Rhubarb Jam experience. These pointers will help you perfect your technique and ensure you enjoy the best possible results.

• Quality ingredients: Always use fresh, ripe strawberries and rhubarb for the best flavor. The fresher the fruit, the better the jam!
• Adjust sweetness: If your rhubarb is particularly tart, consider adjusting the amount of sugar to achieve your desired sweetness level.
• Use a wide pot: A wide pot helps the jam cook evenly and allows for better evaporation, leading to a thicker consistency.
• Test for doneness: Use a candy thermometer to ensure your jam reaches the proper temperature for perfect gelling.
• Sanitize jars: Always sterilize your jars and lids before filling them with jam to prevent spoilage.
• Label your jars: Don’t forget to label your jars with the date you made the jam, so you can enjoy it at its freshest!

What to Pair With Strawberry Rhubarb Jam

There are countless ways to enjoy your Strawberry Rhubarb Jam. Here are some delicious ideas for pairing that will make your culinary experience even more delightful.

• Breakfast delight: Spread the jam on warm pancakes or waffles for a sweet start to your day.
• Cheese pairings: Serve with a cheese platter featuring soft cheeses like brie or goat cheese. The sweet and tangy jam complements the creaminess perfectly.
• On toast: Classic buttery toast topped with Strawberry Rhubarb Jam is a simple yet satisfying treat.
• Pastries: Use this jam as a filling for croissants or Danish pastries. It adds a gourmet touch to your baking.
• Ice cream topping: Spoon it over vanilla ice cream for a quick and stunning dessert.
• Sandwich spread: Use it in sandwiches, especially with peanut butter or cream cheese, for a unique twist on classic flavors.

FAQ

Conclusion

Making Strawberry Rhubarb Jam is a delightful way to celebrate the flavors of spring. The combination of sweet strawberries and tart rhubarb creates a unique and flavorful spread that can elevate any meal. I encourage you to try this recipe and enjoy the satisfaction of creating something delicious from scratch. Your taste buds will thank you for it!

Strawberry Rhubarb Jam

Indulge in the sweet and tart flavors of homemade Strawberry Rhubarb Jam. This simple recipe highlights ripe strawberries and tangy rhubarb, creating a delightful spread for toast, desserts, or just for enjoying by the spoonful. Perfect for springtime, it's a must-try for your next kitchen adventure!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 16 servings

Course: Desserts

Cuisine: American

Calories: 120

Ingredients Equipment Method Notes

Ingredients

  

• 9 cups Rhubarb sliced into 1/2 inch segments
• 6 cups Strawberries hulled and halved
• 4.5 cups Granulated Sugar
• 0.25 cups Fresh Lemon Juice
• 1 teaspoon Salt
• 1 teaspoon Vanilla Extract optional

Equipment

• Large Pot
• Chef's Knife
• Frying Pan
• Wooden Spoon

Method

 

1. Cut the rhubarb into small pieces. Trim the strawberries and cut them into halves.
2. Set a large 7-8 quart saucepot over medium heat. Add the strawberries, rhubarb, sugar, lemon juice, and salt.
3. Bring to a boil, then lower the heat to a very low boil and cook for one hour. Make sure to stir the jam every 5 to 10 minutes so that it doesn’t burn on the bottom.
4. Once the jam has cooked for at least an hour, place a cooking thermometer in the pot. Wait for the jam to reach 203 to 205°F. The jam may need up to another 30 minutes to reach this temperature, or it may already be there!
5. Turn off the heat and stir in the vanilla extract. Use a ladle to carefully move the hot jam to four clean pint jars.
6. If planning to freeze, make sure to leave 1 inch at the top of the jar unfilled, for expansion. If planning to can, follow proper canning protocol at this point.

Notes

• Consider adding: jalapeno, habanero, crushed red pepper, lemon zest, or fresh rosemary for an extra kick.
• Freezing: Once the Strawberry Rhubarb Jam has cooled completely for the full 24 hours, it will keep well in the freezer for up to one year.
• Storage: After moving the jar to the fridge and opening, use it within 3-4 weeks for best quality.

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Meet Margot Vance

Founding Savor Feasts was my way of celebrating the art of generous cooking. I believe that food should be abundant, flavorful, and memorable. I personally cook, test, and photograph our recipes to ensure they bring a sense of occasion to your table, whether it is a simple dinner or a grand holiday celebration.