Strawberry rhubarb jam is a delightful treat that bursts with sweet and tangy flavors. This simple recipe is perfect for beginners and yields a thick, luscious jam that’s ideal for toast, pancakes, or even as a topping for desserts. Making your own jam at home is not only easy but also incredibly rewarding!
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The Best Strawberry Rhubarb Jam Recipe
When it comes to homemade preserves, strawberry rhubarb jam stands out with its vibrant color and tantalizing taste. The combination of juicy strawberries and tart rhubarb creates a flavor explosion that’s perfect for any time of year. Plus, it’s a great way to preserve seasonal fruits!
Ingredients for Perfect Strawberry Rhubarb Jam
Selecting Your Rhubarb and Strawberries
To make the best jam, start with fresh, young rhubarb and ripe strawberries. Look for plump berries without soft spots. Tender rhubarb stalks ensure a smoother texture, while vibrant color indicates freshness.
Essential Sweeteners and Acidity
You’ll need 6 cups of diced rhubarb and 3 cups of diced strawberries, which will create a beautiful balance of flavors. The 2 cups of granulated sugar help preserve the jam and enhance sweetness. Don’t forget the ¼ cup of lemon juice, as it balances the sweetness and adds necessary acidity!
Step-by-Step Guide to Making Strawberry Rhubarb Jam
Preparing Your Fruit and Equipment
Begin by preparing your rhubarb: trim the leaves, wash the stalks thoroughly, and dice them into ½” pieces. You should end up with about 6 cups. Then, wash and hull your strawberries, removing any brown spots, and dice them to yield 3 cups. While you’re at it, gather your canning supplies and place small plates in the freezer for testing consistency later.
Cooking Down the Fruit Mixture
In a large pot, combine your diced rhubarb, strawberries, sugar, and ½ cup of water. Cook over medium-high heat, stirring frequently. After about 10-15 minutes, the juices will cover the fruit, creating a fragrant mixture.
Reducing the Juice for a Thick Jam
Next, pour the mixture into a colander set over a large bowl to strain out the juice. Save the pulp and any additional juice collected in the bowl. Return the juice to the pot and boil it over high heat, stirring occasionally until it reduces to about 1½ cups, which will take approximately 20 minutes.
The Crucial Gel Test
Once the juice is reduced, add the reserved fruit pulp and lemon juice back into the pot. Bring to a simmer and continue to cook for about 15 minutes, stirring frequently. To test for gel, use the cold plate method: drop a spoonful of the jam onto a chilled plate. If it runs, cook for another 5 minutes and test again until it reaches the desired thickness.
Finishing and Skimming Your Jam
After ensuring your jam has reached the right consistency, skim off any foam that has formed on the top. Stir gently for one minute to distribute the fruit evenly throughout the mixture before ladling it into hot jars.
Canning Your Strawberry Rhubarb Jam for Preservation
Water Bath Canning Process
Leave ¼” headspace in the jars and wipe the rims clean before applying the lids. Process the jars in a water bath canner for 10 minutes, or 15 minutes if you are above 6,000 feet in elevation. This ensures your jam is safe and well-preserved.
Elevation Adjustments for Canning
Remember to adjust your canning time based on your elevation. This small step is vital for ensuring that your jam is shelf-stable and delicious.
Alternative Refrigerator Storage
If you prefer to skip canning, simply ladle the jam into containers and refrigerate it once it cools. It will keep well in the refrigerator for several weeks, making it a great snack option!
Delicious Ways to Use Your Strawberry Rhubarb Jam
Breakfast and Brunch Pairings
Your homemade strawberry rhubarb jam is perfect on toast, pancakes, or biscuits. Try it as a spread on a warm Blueberry Strawberry French Toast Casserole for a delightful breakfast treat!
Baking and Dessert Applications
Use it in baking too! It makes a fantastic filling for tarts, or dolloped on top of Peach Cake. The tangy flavor of the jam complements many desserts beautifully.
Strawberry Rhubarb Jam Variations and Flavor Boosts
Berry Substitutions
Feel free to mix it up! Substitute strawberries with raspberries or blueberries for a different flavor twist. You can also combine fruits for a unique jam that suits your taste.
Adding Complementary Flavors
Consider adding mint, almond extract, or vanilla for extra depth. These flavor boosts can elevate your jam into something extraordinary!
FAQs
What ingredients do I need for strawberry rhubarb jam?
To make strawberry rhubarb jam, you’ll need 6 cups of diced rhubarb, 3 cups of diced strawberries, 2 cups of granulated sugar, ½ cup of water, and ¼ cup of lemon juice.
How long does strawberry rhubarb jam last?
Canned strawberry rhubarb jam maintains good quality for up to 18 months if sealed properly. After opening, refrigerate and consume within a few weeks.
Can I use frozen strawberries for this jam?
Yes, you can use frozen strawberries, but make sure to thaw and drain them before adding to your jam mixture.
What is the best way to store strawberry rhubarb jam?
Store sealed jars of jam in a cool, dark place for long-term storage. Opened jam should be refrigerated.
How can I adjust the sweetness of the jam?
You can adjust the sweetness by increasing or decreasing the amount of sugar to your preference, but ensure to maintain the proper ratio for preserving.
Related Recipes to try
- Blueberry Strawberry French Toast Casserole
- Peach Cake
- Lavender Cupcakes
- Lilac Cupcakes
- Lemon Poppyseed Cupcakes
- Yellow Cupcakes
Conclusion
Now that you have all the tools and tips to create your own strawberry rhubarb jam, it’s time to get cooking! This recipe not only provides a delicious way to enjoy the flavors of summer but also makes for a thoughtful homemade gift. Don’t forget to check out more inspiration on our Pinterest page, where you can find endless ideas for your next culinary adventure!
Delicious Strawberry Rhubarb Jam Recipe You’ll Love
Equipment
- large pot
- colander
- large bowl
- small plates
- jars
- Lids
- canning equipment
- Water bath canner
- Towel
- containers
Ingredients
- 6 cups diced rhubarb approximately 2 lbs
- 3 cups diced strawberries approximately 1 lb
- 2 cups granulated sugar
- ½ cup water
- ¼ cup lemon juice fresh or bottled
For Canning
- jars hot
- lids hot
- canning equipment
For Refrigerator Storage
- containers
Instructions
- Prepare rhubarb by trimming, washing, and dicing into ½” pieces. Prepare strawberries by washing, hulling, and dicing.
- Place small plates in the freezer for testing. Prepare jars, lids, and canning equipment if canning.
- Combine rhubarb, strawberries, sugar, and water in a large pot. Cook over medium-high heat until juices cover the fruit, about 10-15 minutes.
- Strain the mixture through a colander over a bowl, reserving the juice and fruit pulp separately.
- Return the juice to the pot and boil over high heat until reduced to approximately 1½ cups, about 20 minutes.
- Add the reserved fruit pulp, additional captured juices, and lemon juice to the boiling liquid. Bring to a simmer.
- Simmer, stirring frequently, for 15 minutes. Test for gel set using a cold plate, cooking 5 more minutes if needed.
- Skim foam from the mixture and stir gently for 1 minute to distribute fruit.
- Ladle hot jam into hot jars, leaving ¼” headspace. Wipe rims, apply lids, and tighten rings finger-tight.
- Process jars in a boiling water bath canner for 10 minutes (15 minutes for elevations above 6,000 feet). Let jars sit in water for 5 minutes after processing.
- Remove jars and cool on a towel. Check seals after 24 hours. For refrigerator storage, ladle into containers and refrigerate once cooled.
Notes
- Use younger, tender rhubarb shoots and ripe but not overripe fruit. Ensure fruit is free of brown or soft spots. Lemon juice is crucial for preservation.
- Canned jam is best quality for 18 months if sealed; refrigerate after opening. A refrigerator preserve option is available without canning.