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Strawberry Rhubarb Jam

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!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
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.