If you’re looking for a vibrant and flavorful addition to your breakfast table, this homemade Strawberry Rhubarb Jam is just the ticket! With its delightful balance of sweet strawberries and tangy rhubarb, each jar promises a burst of flavor that brightens up toast, yogurt, or even a cheese plate. I’ve tested this recipe multiple times, refining the process until the jam set perfectly every time. It’s a joy to make, especially when you see those luscious colors coming together! For a delightful summer salad that pairs beautifully, check out my Winter Salad Recipe.
About Strawberry Rhubarb Jam
This Strawberry Rhubarb Jam embodies the essence of spring and summer, where these two fruits shine in their prime. My family has a tradition of canning during the warmer months, and this recipe has become a staple due to its delightful balance of flavors and the joy it brings to gathering around the table. After testing this jam in various batches, I found a balance between natural sweetness and tartness that’s both enjoyable and refreshing.
- Quick to prepare, making it a great weekend project.
- Budget-friendly due to seasonal fruit availability.
- A family-favorite spread, perfect for breakfast or desserts.
- Rhubarb has a rich history in American cooking, often used in pies but shines beautifully in jams.
Key Ingredients & Their Roles
- Rhubarb: provides tartness and a unique flavor; choose firm stocks for the best texture.
- Strawberries: add sweetness and color; avoid overly ripe fruit to prevent mushiness.
- Sugar: essential for sweetness and jam setting; adjust based on fruit acidity.
- Lemon juice: enhances flavor and helps with preservation; always use bottled for consistent acidity.
How to Make Strawberry Rhubarb Jam
- In a large glass bowl, combine 2 pounds of chopped rhubarb, 1 pound of diced strawberries, and 2 ½ cups of granulated sugar. Stir until well mixed, cover with plastic wrap, and let it rest in the refrigerator for 12 to 24 hours to allow the fruit to macerate.
- Once the fruit has released its juices, add the scraped seeds of 1 vanilla bean and prepare your jars by washing them well. Place the jars in a water bath canner and simmer them while you make the jam.
- Transfer the fruit mixture to a heavy-bottomed pot, add 3 tablespoons of bottled lemon juice and ¼ teaspoon of fine salt. Bring to a boil over medium-high heat, stirring occasionally.
- Watch for bubbling and foam. After about 10 minutes of cooking, the jam will start to thicken. Use a thermometer to check the temperature, aiming for around 212°F. To test for doneness, place a spoonful of jam on a cold plate from the freezer; it should set up nicely when cooled.
- Once ready, ladle the hot jam into the prepared jars, leaving ¼ inch of headspace. Secure the lids until they’re just finger-tight and return the jars to the canner.
- Bring the water back to a boil, cover, and process for 10 minutes. After processing, turn off the heat and allow jars to sit for 5 minutes before removing them.
- Let the jars cool completely on a kitchen towel. Ensure they have sealed properly and store them in a cool, dark location for up to a year.
Pro Tips & Troubleshooting
- When prepping the fruit, I noticed that cutting the rhubarb into smaller pieces helps it break down faster during cooking.
- A common issue is overcooking the jam, so keep an eye on the heat. If it smells like it’s burning, it likely is; lower the heat immediately.
- You can easily halve the recipe if you’re making smaller batches; just adjust the cooking time accordingly.
Storage & Make-Ahead Guide
This Strawberry Rhubarb Jam can be stored in the fridge for up to a month. For longer storage, place it in the freezer for up to a year. When reheating, use a microwave to gently warm, or you can place it in a pot on low heat until warm. During my testing, I found that the jam maintains its vibrant flavor even after freezing!
Serving Suggestions
Pile it onto warm, buttered toast or stir it into yogurt for a heavenly breakfast. It also pairs beautifully with creamy cheeses or as a filling in pastries. For more delicious ideas, check out my Blueberry Protein Muffins and Stuffed Salmon recipe.
Frequently Asked Questions
- Can I use frozen rhubarb or strawberries? Yes, just thaw and drain them before using.
- What if my jam doesn’t set? Keep cooking it down and do the cold plate test again.
- How can I prevent my jam from burning? Stir frequently and monitor the heat level carefully.
- Can I reduce the sugar? You can, but it may affect the jam’s setting ability.
- Is it necessary to water bath can? Yes, this prevents bacteria and ensures safety for long-term storage.
Final Thoughts
Creating this Strawberry Rhubarb Jam was not just about preserving flavors but also about connecting with ingredients that celebrate the seasons. I love enjoying it on a lazy Sunday morning, spread thick on warm scones. Do share your results if you give it a try—I’d love to hear how your batch turned out!
More Recipes You’ll Love
- Homemade Strawberry Cream Cheese Pound Cake – a delightful complement to strawberry rhubarb flavors
- Strawberry Shortcake – connection via fresh strawberries and creamy textures
- Strawberry Pasta – an unexpected, seasonal pairing that highlights strawberries
I’ve been using the CAROTE 44-piece cookware set for my recipes, and it’s been amazing. The nonstick coating works beautifully, heats evenly on induction, and cleans up fast. The elegant design, sturdy handles, and included knives make it a complete, reliable kitchen upgrade.
Best Strawberry Rhubarb Jam (for canning!)
Ingredients
- 2 pounds rhubarb cut into 1/2 inch pieces
- 1 pound strawberries stems removed and cut into 1/4 inch pieces
- 2 1/2 cups granulated sugar
- 3 tablespoons bottled lemon juice
- 1/4 teaspoon fine salt
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 fruit out of the refrigerator. Add seeds of the vanilla bean. Prepare 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 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, stir every few minutes. Watch the heat as the jam continues to cook down and thicken, about 22 to 25 minutes.
- To test for doneness, use a cold plate from the freezer. Spoon a bit of the jam on the plate and tilt it. It should descend slowly.
- 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.
- Return filled jars to the canner and bring the water to a boil. Process for 10 minutes, turn heat off, and leave jars in canner for 5 minutes before removing.
- Let jars fully cool on a kitchen towel. Store in a cool, dark place for 1 year.