Name: Strawberry Rhubarb Jam is Easy to Make and Delicious!
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups strawberries, hulled and chopped; 2 cups rhubarb, chopped; 4 cups sugar; 1/4 cup lemon juice; 1 package (1.75 oz) fruit pectin

Introduction to Strawberry Rhubarb Jam

There’s something magical about homemade Strawberry Rhubarb Jam that brings back sweet memories of summer days spent in the kitchen. As a busy mom, I know how precious time can be, and this delightful jam is a quick solution for those hectic mornings. The combination of sweet strawberries and tart rhubarb creates a flavor explosion that’s perfect for toast, desserts, or even a spoonful straight from the jar! Whether you’re looking to impress your loved ones or simply want to savor a taste of nostalgia, this jam is sure to become a cherished staple in your home.

Why You’ll Love This Strawberry Rhubarb Jam

This Strawberry Rhubarb Jam is not just easy to make; it’s a burst of flavor that dances on your taste buds! In just 35 minutes, you can whip up a batch that will have your family begging for more. The balance of sweet and tart makes it versatile, perfect for breakfast or dessert. Plus, it’s a fantastic way to use fresh produce, making it a guilt-free indulgence!

Ingredients for Strawberry Rhubarb Jam

Gathering the right ingredients is the first step to creating your delicious Strawberry Rhubarb Jam. Here’s what you’ll need:

Strawberries: Fresh, hulled, and chopped strawberries bring sweetness and vibrant color to the jam. Look for ripe, juicy berries for the best flavor.
Rhubarb: This tart vegetable adds a unique zing to the jam. Choose firm, bright stalks for optimal taste and texture.
Sugar: Essential for sweetness and preservation, sugar helps balance the tartness of the rhubarb. You can adjust the amount based on your taste preference.
Lemon Juice: Fresh lemon juice enhances the flavor and helps the jam set. It’s a natural acid that brightens the overall taste.
Fruit Pectin: This magical ingredient helps the jam thicken and set properly. It’s a must for achieving that perfect spreadable consistency.

For those looking to experiment, consider adding a splash of vanilla extract or a pinch of cinnamon for a warm twist. If you can’t find fresh rhubarb, frozen works too! Just make sure to thaw and drain it before use.

Exact quantities for each ingredient are listed at the bottom of the article, ready for you to print and take to the kitchen!

How to Make Strawberry Rhubarb Jam

Making Strawberry Rhubarb Jam is a delightful adventure that fills your kitchen with sweet aromas. Follow these simple steps, and you’ll have a jar of sunshine ready to spread on your favorite toast!

Step 1: Prepare the Fruit

Start by hulling the strawberries. This means removing the green tops and any white parts. Then, chop them into small pieces. Next, take your rhubarb stalks and chop them into 1-inch pieces. Fresh ingredients are key here! They ensure your jam bursts with flavor and color.

Step 2: Combine Ingredients

In a large pot, mix the chopped strawberries, rhubarb, and lemon juice. Cooking over medium heat is crucial. It allows the fruits to release their juices slowly, creating a beautiful base for your jam. Stir occasionally to prevent sticking.

Step 3: Add Sugar

Once your mixture starts to bubble, it’s time to add the sugar. Pour it in gradually, stirring until it dissolves completely. This step is vital! You want to reach a rolling boil, which means the mixture is bubbling vigorously. This helps activate the pectin later on.

Step 4: Incorporate Pectin

Now, sprinkle in the fruit pectin. Stir constantly as the mixture returns to a boil. This is where the magic happens! The pectin thickens the jam, so keep stirring for 1-2 minutes. You’ll notice the texture changing, and that’s a good sign!

Step 5: Skim Foam and Jar

After boiling, you might see some foam on top. Use a spoon to skim it off gently. This step helps your jam look clear and beautiful. Now, carefully pour the hot jam into sterilized jars, filling them to about 1/4 inch from the top. Seal them immediately!

Step 6: Cool and Store

Let the jars cool at room temperature. You’ll hear the satisfying “pop” as they seal. Once cooled, store your Strawberry Rhubarb Jam in the refrigerator for up to three weeks or in a cool pantry. Enjoy the fruits of your labor!

Tips for Success

Always use fresh, ripe strawberries and rhubarb for the best flavor.
Don’t skip the sterilization of jars; it prevents spoilage.
For a thicker jam, let it boil a bit longer after adding pectin.
Keep a spoon handy to taste as you go; adjust sweetness if needed.
Label your jars with the date to keep track of freshness.

Equipment Needed

Large Pot: A heavy-bottomed pot works best for even heating.
Wooden Spoon: Perfect for stirring; a heat-resistant spatula is a good alternative.
Measuring Cups: Essential for accuracy; you can use a kitchen scale if preferred.
Sterilized Jars: Mason jars are ideal; any glass jars with tight-sealing lids will do.
Funnel: Helpful for pouring jam into jars without spills; a ladle can work too.

Variations

Spiced Strawberry Rhubarb Jam: Add a pinch of ground ginger or nutmeg for a warm, spiced flavor that complements the fruit beautifully.
Berry Medley Jam: Mix in other berries like blueberries or raspberries for a colorful twist and a burst of different flavors.
Low-Sugar Option: Use a sugar substitute or low-sugar pectin to reduce the sweetness while still enjoying the jam.
Herbal Infusion: Infuse your jam with fresh herbs like basil or mint for a refreshing and unique taste.
Chili Kick: For those who love a bit of heat, add a small amount of finely chopped jalapeño or red pepper flakes to the mix.

Serving Suggestions

Spread on warm, toasted bread or bagels for a delightful breakfast treat.
Use as a topping for pancakes or waffles, adding a burst of flavor to your morning routine.
Pair with creamy yogurt or cottage cheese for a refreshing snack.
Serve alongside cheese and crackers for a charming appetizer.
Drizzle over vanilla ice cream for a simple yet elegant dessert.

FAQs about Strawberry Rhubarb Jam

Can I use frozen strawberries or rhubarb for this jam?
Absolutely! Frozen strawberries and rhubarb work just fine. Just make sure to thaw and drain them before using to avoid excess moisture in your jam.

How long does Strawberry Rhubarb Jam last?
When stored properly in sterilized jars, this jam can last up to three weeks in the refrigerator. If you want to keep it longer, consider canning it for extended shelf life.

Can I reduce the sugar in this recipe?
Yes, you can reduce the sugar! Just keep in mind that sugar not only sweetens but also helps with preservation. Using a low-sugar pectin can help maintain the jam’s consistency.

What can I do if my jam doesn’t set?
If your jam is too runny, don’t worry! You can reheat it, add more pectin, and boil it again for a few minutes. This should help it thicken up nicely.

Is Strawberry Rhubarb Jam suitable for canning?
Yes, it is! Just follow proper canning procedures to ensure your jam is sealed correctly. This way, you can enjoy your homemade jam for months to come!

Final Thoughts

Making Strawberry Rhubarb Jam is more than just a cooking task; it’s a joyful experience that fills your home with warmth and nostalgia. Each jar captures the essence of summer, ready to brighten your breakfast table or sweeten your desserts. I love how this jam brings my family together, whether we’re spreading it on toast or drizzling it over ice cream. It’s a simple pleasure that reminds us of the beauty in homemade goodness. So, roll up your sleeves, gather your ingredients, and let the magic of Strawberry Rhubarb Jam fill your kitchen with love and flavor!