Canning in jars is easy when you know how to make Strawberry Rhubarb Jam from fresh rhubarb and strawberries. This delightful jam bursts with flavor, making it perfect for breakfast spreads, desserts, or even as a gift. The combination of sweet strawberries and tart rhubarb creates a unique taste that stands out among other jams. Plus, it’s made without pectin, allowing the natural fruit flavors to shine through. Whether you’re using it on toast or dolloping it on yogurt, this jam will elevate any meal.
Why You’ll Love This Recipe
- Easy to Make: With just four main ingredients, you can whip up this delicious jam in no time.
- Fresh Ingredients: Using fresh strawberries and rhubarb enhances the flavor and ensures quality.
- No Pectin Needed: This recipe relies on natural fruit sugars for thickening, making it simple and wholesome.
- Versatile Uses: Perfect for breakfast, desserts, or as a thoughtful homemade gift.
- Long Shelf Life: Properly canned, this jam can last up to a year in your pantry.
Tools and Preparation
Before diving into the cooking process of Strawberry Rhubarb Jam, gather your essential tools. Having everything ready makes the process smoother and more enjoyable.
Essential Tools and Equipment
- Medium to large saucepan
- Glass mason jars with lids
- Boiling water pot for canning
- Dish towel
Importance of Each Tool
- Medium to large saucepan: This is where you’ll combine all ingredients and cook them down to create your jam.
- Glass mason jars: Ideal for storing your jam; they keep the flavors fresh and allow for easy gifting.
- Boiling water pot: Essential for sterilizing jars and ensuring safe canning practices.
Ingredients
Ingredients:
– 5 cups rhubarb (about 3 large stalks, cut into 1⁄2 cubes)
– 2 cups hulled and halved strawberries (about 1 pint)
– 2 1/4 cups sugar
– 1 tablespoon fresh lemon juice (from about half of a large lemon)
How to Make Strawberry Rhubarb Jam
Step 1: Combine Ingredients
Combine all ingredients (5 cups rhubarb, 2 cups hulled and halved strawberries, 2 1/4 cups sugar, and 1 tablespoon fresh lemon juice) in a medium to large saucepan over medium heat. Once the mixture starts to bubble, reduce heat to medium-low. You’ll want the heat set so that it continues to bubble but not violently when stirred. Continue cooking while stirring occasionally until the jam thickens. Expect this to take about an hour with the temperature reaching over 220°F.
Step 2: Transfer for Refrigeration or Freezing
Transfer jam to clean glass mason jars if you plan to refrigerate or freeze it. If refrigerated, use within two weeks. If frozen, leave enough headroom in the jar for expansion; it’s best enjoyed within six months but can last longer if necessary.
Step 3: Prepare Jars for Canning
While the jam is cooking, sterilize four 1-cup jelly glass jars plus their rings and lids by boiling them in water for ten minutes or running them through the dishwasher. Transfer sterilized jars, lids, and bands onto a clean dish towel.
Step 4: Fill Jars with Hot Jam
Have a very large covered pot of boiling water ready. Ensure there’s enough water so that when filled jars are submerged, they’re covered by at least one inch of water. Fill each jar with hot jam while leaving at least 1⁄4 space at the top. Place lids on jars and secure ring bands just tightly enough so they can be easily unscrewed.
Step 5: Process Jars in Boiling Water
Transfer filled jars into the pot of gently boiling water and let them boil for ten minutes. Remove jars from water, setting them at least one inch apart on a dish towel. Allow them to cool undisturbed for twenty-four hours—you should hear the seals pop soon after removing them from the water.
Step 6: Store Your Jam
If any jar is not fully sealed or you skip canning altogether, refrigerate the jam and use it within two weeks. Sealed jars will stay fresh in a cool, dark place for up to one year.
Enjoy your homemade Strawberry Rhubarb Jam!
How to Serve Strawberry Rhubarb Jam
Strawberry rhubarb jam is delicious and versatile, making it a perfect addition to many dishes. Here are some creative ways to enjoy your homemade jam.
On Toast
- Spread a generous layer of strawberry rhubarb jam on warm, toasted bread for a delightful breakfast treat.
With Cheese
- Pair the jam with creamy cheeses like brie or goat cheese on a charcuterie board for a sweet and savory combination.
In Yogurt
- Swirl the jam into plain or Greek yogurt for a tasty and nutritious snack or breakfast option.
As a Glaze
- Use strawberry rhubarb jam as a glaze for grilled meats, adding a sweet and tangy flavor that enhances the dish.
In Desserts
- Drizzle the jam over pancakes, waffles, or ice cream for an indulgent dessert topping.
Mixed in Smoothies
- Blend the jam into smoothies for added sweetness and flavor, creating a refreshing drink.
How to Perfect Strawberry Rhubarb Jam
To ensure your strawberry rhubarb jam turns out perfectly every time, consider these helpful tips.
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Use fresh ingredients – Fresh strawberries and rhubarb will enhance the flavor and texture of your jam.
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Adjust sweetness – Taste your mixture as you cook; feel free to add more sugar if desired for extra sweetness.
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Check thickness – Use the spoon test: place some hot jam on a cold plate. If it holds its shape after cooling, it’s ready!
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Sterilize jars properly – Ensure all canning jars are sterilized to prevent spoilage and maintain quality.
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Avoid overcooking – Monitor cooking time closely; overcooking can lead to a thickened consistency that’s hard to spread.
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Store correctly – Keep jars in a cool, dark place to extend shelf life and maintain flavor.
Best Side Dishes for Strawberry Rhubarb Jam
Strawberry rhubarb jam pairs well with various side dishes, enhancing flavors and adding a touch of sweetness. Here are some excellent options to consider:
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Cheese Board – An assortment of cheeses with crackers complements the sweetness of the jam perfectly.
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Grilled Chicken Salad – A light salad with grilled chicken topped with strawberry rhubarb dressing brings brightness to the meal.
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Pork Chops – Serve pork chops alongside the jam for a delicious sweet-and-savory contrast that elevates your dish.
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Oatmeal – Add dollops of strawberry rhubarb jam over oatmeal for a quick breakfast packed with flavor.
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Roasted Vegetables – Glaze roasted carrots or Brussels sprouts with the jam before serving for an unexpected twist.
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French Toast Casserole – Incorporate the jam into this dish for added sweetness and fruitiness throughout each bite.
Common Mistakes to Avoid
When making Strawberry Rhubarb Jam, it’s important to steer clear of common pitfalls. Here are some mistakes to watch out for:
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Using too much sugar: Adding more sugar than the recipe calls for can affect the jam’s consistency and flavor. Stick to 2 1/4 cups to ensure a balanced sweetness.
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Not sterilizing jars properly: If jars aren’t properly sterilized, your jam may spoil faster. Always boil jars and lids or run them through the dishwasher before use.
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Cooking at the wrong temperature: Cooking the jam too hot can lead to burning, while cooking it too low may prevent it from thickening. Use medium heat and monitor closely as it cooks.
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Ignoring the cooling process: It’s essential to let your filled jars cool undisturbed for 24 hours. This allows the seals to set properly; otherwise, they may not seal correctly.
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Skipping lemon juice: Omitting lemon juice can alter the jam’s flavor and preservation quality. Always add fresh lemon juice for acidity and brightness.
Storage & Reheating Instructions
Refrigerator Storage
- Store in clean glass mason jars with lids.
- Use within 2 weeks for best quality.
- Keep in the main compartment of your refrigerator, not the door.
Freezing Strawberry Rhubarb Jam
- Ensure you leave at least 1/4 headspace in jars for expansion.
- Best enjoyed within 6 months but can last longer if necessary.
- Use freezer-safe containers or jars designed for freezing.
Reheating Strawberry Rhubarb Jam
- Oven: Preheat to 350°F, place jam in an oven-safe dish, and cover with foil. Heat until warm, about 10-15 minutes.
- Microwave: Place jam in a microwave-safe container. Heat in 30-second intervals, stirring in between until warm.
- Stovetop: Pour jam into a small saucepan over low heat. Stir gently until warmed through.
Frequently Asked Questions
Here are some common questions about making Strawberry Rhubarb Jam:
How do I know when my Strawberry Rhubarb Jam is done?
The jam is ready when it has thickened enough to coat the back of a spoon and reaches a temperature of over 220°F.
Can I use frozen strawberries for Strawberry Rhubarb Jam?
Yes, you can use frozen strawberries! Just thaw them first and drain any excess liquid before adding them to your mixture.
How long does homemade Strawberry Rhubarb Jam last?
If canned properly, sealed jars can last up to a year in a cool, dark place. Refrigerated jam should be used within 2 weeks.
What is the best way to customize my Strawberry Rhubarb Jam?
Feel free to add spices like cinnamon or ginger or mix in other fruits such as blueberries or raspberries for a unique twist!
Final Thoughts
Making Strawberry Rhubarb Jam is both rewarding and delicious. This recipe offers flexibility with ingredient substitutions and customizations that cater to your taste preferences. Whether you’re spreading it on toast or using it in desserts, this homemade jam is sure to impress. Try it today and enjoy its sweet-tart flavor!
Strawberry Rhubarb Jam
- Total Time: 1 hour 15 minutes
- Yield: Approximately 12 servings 1x
Description
Experience the delightful taste of homemade Strawberry Rhubarb Jam, a perfect blend of sweet strawberries and tart rhubarb that’s sure to elevate your breakfast, desserts, or serve as a thoughtful gift. This easy recipe requires no pectin, allowing the natural flavors to shine through while offering a simple method for canning in jars. With just four fresh ingredients, you can create a jam that bursts with flavor and pairs beautifully with everything from toast to yogurt. Get ready to enjoy a sweet-tart treat that you can savor year-round!
Ingredients
- 5 cups rhubarb (about 3 large stalks, cut into 1/2" cubes)
- 2 cups hulled and halved strawberries (about 1 pint)
- 2 1/4 cups sugar
- 1 tablespoon fresh lemon juice
Instructions
- Combine rhubarb, strawberries, sugar, and lemon juice in a medium saucepan over medium heat. Once bubbling, reduce heat to medium-low.
- Cook while stirring until jam thickens (about an hour) and reaches over 220°F.
- Transfer hot jam into sterilized glass mason jars, leaving 1/4" headspace.
- Process jars in boiling water for 10 minutes and cool undisturbed for 24 hours.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon (20g)
- Calories: 50
- Sugar: 11g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: <1g
- Cholesterol: 0mg
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