Strawberry Rhubarb Jam Recipe

Strawberry rhubarb jam has always been a nostalgic favorite in our home. The sweet strawberries paired with the tartness of rhubarb create a perfect balance, bringing a burst of flavor to every jar. The jam has a beautiful, rich pink hue and a silky-smooth texture that makes it perfect for slathering on toast, mixing into yogurt, or spooning over a warm scone.

I first made strawberry rhubarb jam during a family gathering in the summer. The fields near my grandparents’ house were bursting with ripe strawberries, and the rhubarb plants were just begging to be picked. I was inspired by the classic combination and decided to try my hand at making jam from scratch. The results were so delicious that I’ve been making it every year since. This jam isn’t just about the fruit – it’s about capturing the essence of summer in a jar and sharing it with loved ones.

If you’ve ever wondered how to make the most of seasonal fruits or want a homemade treat that’s sure to impress, strawberry rhubarb jam is the answer. The bright, refreshing flavors are perfect for spreading on just about anything, and there’s nothing quite like enjoying the taste of summer even when the season is long gone.

Why I Love This Recipe

What makes strawberry rhubarb jam so special is its versatility and the way it combines two very different yet complementary flavors. The strawberries bring their sweetness, while the rhubarb adds a tangy, almost citrusy edge. This balance makes for a jam that isn’t overly sweet but instead perfectly tart and fruity.

The beauty of this jam is that it’s not overly complicated to make, yet it yields a product that feels like a treat. It’s a great recipe for anyone who loves the process of preserving and enjoys the satisfaction of knowing exactly what’s in their food. Strawberry rhubarb jam offers a nostalgic experience—there’s something about spreading homemade jam on a warm slice of bread that takes you back to simpler times.

What also makes this jam stand out is how adaptable it is. You can enjoy it on your breakfast toast, mix it into your morning oatmeal, or use it as a filling for pastries. It’s also a wonderful gift, particularly when it’s presented in a beautiful jar with a personalized label. So, whether you’re preserving your summer harvest or just looking to treat yourself to something special, strawberry rhubarb jam is a recipe that delivers every time.

Ingredients for Strawberry Rhubarb Jam

To make this simple yet delicious strawberry rhubarb jam, you only need a few key ingredients:

• Fresh Strawberries: The foundation of the jam. They should be ripe and fragrant. Choose berries that are firm and red for the best results.
• Fresh Rhubarb: Rhubarb brings a tangy contrast to the sweetness of the strawberries. Look for stalks that are firm and deep red for a richer color and flavor.
• Sugar: Essential for both flavor and preserving the jam. It helps the jam set and intensifies the flavors of the fruit.
• Pectin: This is the magic ingredient that helps the jam thicken and set. You can use liquid pectin or powdered pectin, but both work equally well.
• Lemon Juice: A splash of lemon juice brightens up the flavor and helps balance out the sweetness of the jam.

Having these ingredients on hand is all you need to make a batch of this delicious jam. While some recipes call for additional flavorings, I prefer to keep things simple to let the natural flavors of the fruit shine through.

How Much Time Will You Need

Making strawberry rhubarb jam takes a little time, but the end result is so worth it. Here’s the breakdown of the time involved:

• Prep time: 15-20 minutes. This involves washing, peeling, and chopping the strawberries and rhubarb.
• Cooking time: About 30-40 minutes. You’ll need to cook the fruit with sugar and pectin to achieve the right consistency.
• Cooling time: Once the jam is cooked, you’ll need to let it cool for a few hours. This allows the jam to thicken and sets it properly.

Overall, from start to finish, you’re looking at about an hour and a half to make this jam, plus a little extra time for the jars to cool before storing them.

How to Make This Strawberry Rhubarb Jam

Making strawberry rhubarb jam is straightforward, but the key is patience. You’ll want to take your time with each step to ensure the perfect consistency and flavor. Here’s how to do it:

Step – 1: Prepare the Ingredients

Start by washing the strawberries and rhubarb thoroughly. Hull the strawberries (remove the green stems) and chop them into small pieces. Rhubarb can be a little tough, so be sure to peel the outer skin if it looks stringy, then chop it into small, bite-sized pieces as well. You’ll need about 2 cups of chopped strawberries and 2 cups of chopped rhubarb for this recipe.

Step – 2: Cook the Fruit

In a large pot, combine the chopped strawberries, rhubarb, and sugar. Stir the mixture gently, ensuring the sugar coats the fruit. Let the fruit sit for 10-15 minutes to allow the juices to start releasing. Afterward, place the pot on the stove over medium heat.

Stir occasionally, and bring the mixture to a simmer. Let it cook for about 10 minutes until the fruit softens and breaks down. The strawberries should release their juices, and the rhubarb will become tender. You’ll start to smell the lovely combination of sweet and tart notes coming from the pot.

Step – 3: Add the Pectin and Lemon Juice

Once the fruit has softened and you’re satisfied with its texture, add the pectin and lemon juice to the pot. Stir the mixture well to ensure the pectin dissolves completely. Increase the heat slightly and bring the mixture to a boil. Let it boil for 5-10 minutes, stirring occasionally, until the jam thickens to your desired consistency.

To check if the jam has thickened enough, you can perform the “plate test.” Simply place a spoonful of jam on a cold plate and let it cool for a minute. If it wrinkles when you push it with your finger, it’s ready.

Step – 4: Jar the Jam

Once the jam has thickened, remove it from the heat and ladle it into sterilized jars. Be sure to leave a little space at the top of each jar to allow for expansion. Wipe the rims of the jars with a clean, damp cloth to remove any jam residue. Seal the jars tightly with lids and let them cool.

Once the jars have cooled completely, check the seals. If the lid pops down when pressed, the jar is sealed properly. If it doesn’t, you may need to refrigerate that jar and use it first.

Substitutions

If you’re looking for ways to customize this recipe, there are a few easy substitutions you can try:

• Fruit combinations: While strawberry and rhubarb is the classic pairing, you can experiment with other fruits. Try adding blueberries, blackberries, or raspberries for a different twist.
• Sugar alternatives: If you’re looking for a lower-sugar version, you can use honey or maple syrup instead of granulated sugar. Keep in mind that the sweetness and texture may vary slightly.
• Pectin substitutes: If you prefer to go without pectin, you can make this jam using only the natural pectin in the fruit. However, this might result in a slightly thinner jam.

Best Side Dishes for Strawberry Rhubarb Jam

Although strawberry rhubarb jam is perfect on its own, here are three great side dishes to pair it with for a delightful meal:

• Freshly Baked Biscuits: Soft, buttery biscuits are a classic pairing for any jam, especially strawberry rhubarb.
• Cream Cheese Scones: The tanginess of cream cheese in the scones complements the tartness of the rhubarb in the jam.
• Yogurt Parfait: Layer the jam with yogurt and granola for a delicious and healthy breakfast option.

Once part one is complete, I’ll be ready for part two! Let me know when you’re ready for me to continue.

Serving and Presentation Tips

When it comes to serving strawberry rhubarb jam, the presentation is just as important as the taste. The vibrant pink color of the jam is already a showstopper, but there are a few ways to elevate the presentation to make it even more appealing.

• Use Rustic Glass Jars: Serve your homemade jam in small glass jars or vintage-style mason jars. This adds a homemade, rustic touch that reflects the jam’s charm.
• Add Decorative Labels: A personalized label can take the presentation to the next level. You can easily make your own labels using craft paper and twine, or simply buy pre-made labels from a store.
• Pair with Fresh Breads or Scones: Serve the jam alongside freshly baked goods like scones, croissants, or a loaf of warm, crusty bread. This makes for an elegant breakfast or brunch spread.
• Small Serving Bowls: If you’re serving the jam at a gathering, place small portions of it in cute ceramic bowls to allow guests to easily scoop it out. You could also add some butter or cream cheese on the side for even more flavor.

The way you serve strawberry rhubarb jam can turn a simple dish into something special. Don’t hesitate to add small touches like fresh mint or edible flowers for a pop of color.

Tips and Tricks to Make This Recipe Better

There are always ways to elevate a recipe, and strawberry rhubarb jam is no exception. Here are some helpful tips and tricks to ensure your jam turns out perfectly every time:

• Choose the Right Rhubarb: Fresh, young rhubarb tends to be less stringy and more flavorful. If you’re using older, more mature rhubarb, peel off the tough skin before cooking.
• Sterilize Your Jars: It’s crucial to sterilize your jars to avoid any contamination that could spoil your jam. You can do this by placing the jars and lids in boiling water for 10 minutes, then letting them air dry completely before using.
• Adjust the Sweetness: Depending on how sweet or tart you want your jam, you can adjust the amount of sugar. If you prefer a less sweet jam, reduce the sugar by ¼ to ½ cup.
• Slow Cooking for a Thicker Jam: If you like your jam on the thicker side, cook it a bit longer. If the mixture isn’t thick enough, you can continue to boil it, stirring occasionally, until it reaches the desired consistency.
• Infuse Extra Flavor: For a unique twist, you can infuse the jam with spices such as cinnamon, vanilla, or even ginger. Add the spice during the cooking process, and strain it out before canning.

These small tips can help perfect your jam and make it an even more delightful treat for you and your guests.

Common Mistakes to Avoid

Making jam may seem simple, but there are a few common pitfalls that can affect your final product. Here are some mistakes to watch out for:

• Not Measuring Ingredients Properly: Jam recipes require precise measurements, especially when it comes to sugar and pectin. Not measuring these ingredients correctly can result in a jam that doesn’t set properly or is too runny.
• Not Testing the Jam for Doneness: Skipping the “plate test” or failing to test for the proper consistency can result in jam that’s either too thin or too thick. Always test a small amount before deciding it’s ready for the jars.
• Not Stirring Enough: While the fruit mixture is cooking, be sure to stir it regularly. This prevents the jam from sticking to the bottom of the pan and burning.
• Overcooking the Fruit: Overcooking the strawberries and rhubarb can cause them to lose their bright color and fresh flavor. Watch the jam carefully and remove it from the heat once it’s thickened to your liking.
• Ignoring the Jars’ Seals: After jarring, always check that the lids are sealed properly. If a lid doesn’t pop down, it might not be sealed, which can lead to spoilage.

Avoiding these mistakes will ensure your strawberry rhubarb jam is perfectly made and safe to store.

How to Store It

Storing your strawberry rhubarb jam correctly is essential to maintaining its freshness and flavor. Here’s how to do it:

• Room Temperature: If you’ve sealed the jars properly and the jam has cooled completely, you can store the jars at room temperature for up to a year. Just keep them in a cool, dark place like a pantry or cupboard.
• Refrigeration: Once a jar is opened, store it in the refrigerator. It should last about 3-4 weeks once opened.
• Freezing: If you’ve made a large batch and want to preserve some for later, strawberry rhubarb jam freezes well. Just make sure to leave a little space at the top of the jar or container for expansion when freezing.

By following these storage tips, your homemade jam will last for months, bringing you a little taste of summer whenever you need it.

FAQ

Here are some frequently asked questions about making strawberry rhubarb jam:

1. Can I use frozen fruit instead of fresh?
Yes, you can use frozen strawberries and rhubarb if fresh is not available. Just make sure to thaw the fruit and drain off any excess liquid before cooking.

2. Can I use a different sweetener instead of sugar?
You can substitute sugar with honey, maple syrup, or agave nectar, but this may affect the texture and sweetness of the final product. You may need to adjust the cooking time as well.

3. What if my jam doesn’t set properly?
If your jam doesn’t set, you can reheat it and add more pectin to help it thicken. Alternatively, you can cook it longer to reduce the liquid until it reaches the desired consistency.

4. Can I double this recipe?
Yes, you can double the recipe, but you may need to cook the jam in batches to ensure it thickens properly. Just be sure to adjust the cooking time accordingly.

5. How can I make the jam less tart?
If the rhubarb makes the jam too tart for your taste, simply add more sugar or sweetener. Taste as you go and adjust to your preference.

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