Ingredients You’ll Need
To make this amazing strawberry rhubarb jam, you’ll need just a few simple ingredients. It’s a straightforward process, and the fresh flavors will make it worth every bit of effort. The key is to use high-quality, ripe fruit for the best flavor.- 4 cups fresh strawberries, hulled and quartered
- 4 cups fresh rhubarb, trimmed and chopped
- 3 cups granulated sugar
- 1/4 cup lemon juice
- 1/4 teaspoon butter (optional, to reduce foaming)
How to Make strawberry rhubarb jam
Prepare the Fruit
First, wash and prepare your fruit. Hull the strawberries and chop them into quarters. Chop the rhubarb into roughly 1/2-inch pieces. Place the prepared strawberries and rhubarb in a large, heavy-bottomed pot. This ensures even cooking and prevents sticking.Combine Ingredients and Cook
Add the sugar and lemon juice to the pot with the fruit. Stir gently to combine. The lemon juice helps to balance the sweetness and acts as a natural preservative. Cook over medium heat, stirring frequently to prevent sticking. Continue cooking until the fruit softens and the mixture thickens, which takes about 20-30 minutes.Test for Doneness
To test if your jam has reached the correct consistency, perform the “plate test.” Place a small plate in the freezer before you begin. Spoon a small amount of the hot jam onto the cold plate. Let it cool for a minute, then push your finger through the jam. If it wrinkles and doesn’t run, it’s ready.Optional: Add Butter
If you find that your jam is foaming excessively, you can add a small amount of butter. This helps to reduce the foam. The butter doesn’t affect the flavor but can make the jam easier to handle. Stir in the butter during the cooking process. Be sure to stir well to incorporate it evenly.Prepare Jars for Canning strawberry rhubarb jam
While the jam is cooking, prepare your jars for canning. Wash the jars, lids, and bands in hot, soapy water. Sterilize the jars to ensure the jam’s longevity. You can sterilize the jars in a boiling water bath or by running them through a dishwasher’s sanitizing cycle. Ensure the jars are hot when you fill them.Fill and Seal the Jars
Carefully ladle the hot jam into the sterilized jars, leaving about 1/4-inch headspace. Wipe the rims of the jars clean with a damp cloth. This ensures a good seal. Place the lids on the jars and screw on the bands, tightening them just enough. Process the jars in a boiling water bath for the recommended time, typically about 10 minutes for half-pint jars.Cool and Check the Seal
Remove the jars from the water bath and let them cool completely on a towel-lined surface. As they cool, you should hear a “popping” sound as the jars seal. After 24 hours, check the seals by pressing down on the center of each lid. If the lid doesn’t flex, the jar is sealed. Store unsealed jars in the refrigerator and enjoy them within a few weeks.Tips for the Best Results
Choosing the Right Fruit
The quality of your fruit greatly impacts the flavor of your jam. Choose ripe, but not overripe, strawberries. Look for rhubarb stalks that are firm and brightly colored. Avoid using fruit that is bruised or damaged. Fresh, high-quality fruit will result in the best-tasting jam.Achieving the Right Consistency
The key to perfect jam is achieving the right consistency. The plate test is a reliable way to determine when your jam is ready. Overcooked jam will be too thick, while undercooked jam will be too runny. If your jam is too thin, continue cooking it for a few more minutes, checking the consistency frequently. If it’s too thick, you’ve gone too far, but it can still be delicious!Sterilizing Your Jars
Sterilizing your jars is crucial to prevent spoilage and ensure your jam lasts. Make sure your jars, lids, and bands are clean. The boiling water bath method is a reliable way to sterilize. Always use new lids for canning to ensure a proper seal. Properly sealed jars can be stored at room temperature for up to a year.Serving and Storage Ideas
Serving Suggestions
Strawberry rhubarb jam is incredibly versatile. Spread it on toast, bagels, or English muffins for a classic breakfast. Use it as a filling for pastries or tarts, or as a topping for pancakes or waffles. You can also incorporate it into desserts, such as a strawberry rhubarb crumble or add a dollop to your favorite ice cream. It is also a great addition to a cheese board.Storage Tips
Proper storage is essential to preserve the quality of your jam. Properly sealed, canned jars can be stored in a cool, dark place for up to a year. Once a jar is opened, store it in the refrigerator. Opened jam should be consumed within a few weeks for the best flavor. Always use clean utensils when serving to prevent contamination.Variations and Substitutions
Feel free to customize your strawberry rhubarb jam to your liking. Here are some variations and substitutions you can try. Experimenting with different ingredients can create unique and exciting flavor profiles.Adding Spices
Enhance your jam with spices like cinnamon or a pinch of nutmeg. These additions can add warmth and depth to the flavor. Start with a small amount and adjust to taste. You can also add a hint of vanilla extract for a richer flavor. These subtle additions can elevate your jam to a new level.Reducing Sugar
If you prefer a less sweet jam, you can reduce the amount of sugar. However, be aware that reducing the sugar can affect the jam’s setting properties. You might need to add a bit more pectin. Alternatively, you could explore low sugar strawberry rhubarb jam recipes that use alternative sweeteners or less sugar.Fruit Combinations
While this recipe focuses on strawberry and rhubarb, you can experiment with other fruit combinations. Try adding raspberries or blueberries for a different flavor profile. The rhubarb preserves are also a great option. Adding a bit of orange zest can also add a bright citrus note. Feel free to explore different fruit combinations to find your favorite.Common Mistakes to Avoid
Even experienced cooks can make mistakes. Here are some common pitfalls to avoid when making strawberry rhubarb jam. Being aware of these errors can help you achieve perfect results every time.Not Sterilizing Jars Properly
One of the most common mistakes is not properly sterilizing the jars. This can lead to mold growth and spoilage. Always ensure your jars, lids, and bands are clean and sterilized before filling. Follow the recommended sterilization process for best results. This ensures your jam will last and remain delicious for as long as possible.Overcooking or Undercooking the Jam
Another common error is overcooking or undercooking the jam. Overcooked jam will be too thick, while undercooked jam will be too runny. The plate test is essential for checking the consistency. Pay close attention to the visual cues and perform the plate test to ensure your jam is just right. The perfect consistency is key.Not Using Enough Sugar
Sugar not only sweetens the jam but also acts as a preservative and helps the jam set. Not using enough sugar can affect the jam’s texture and shelf life. Follow the recipe carefully. If you are reducing the sugar, make sure to consider the impact on the jam’s setting properties. You may need to add pectin. Print
strawberry rhubarb jam Recipe
- Total Time: PT40M
- Yield: About 6–8 half-pint jars 1x
- Diet: Vegetarian, Vegan
Description
This recipe guides you through making a perfect batch of strawberry rhubarb jam. The combination of sweet strawberries and tart rhubarb creates a delightful flavor that’s perfect for breakfast, snacks, or gifts.
Ingredients
Scale
- 4 cups fresh strawberries, hulled and quartered
- 4 cups fresh rhubarb, chopped (about 1-inch pieces)
- 4 cups granulated sugar
- 1/4 cup lemon juice
- 1/4 cup water
- 1 (3-ounce) pouch liquid pectin
Instructions
- Prepare the Fruit: In a large, heavy-bottomed pot, combine the strawberries, rhubarb, sugar, lemon juice, and water.
- Cook the Mixture: Cook over medium heat, stirring frequently, until the sugar is dissolved and the fruit begins to soften, about 10-15 minutes.
- Add Pectin: Increase the heat to high and bring the mixture to a full rolling boil that cannot be stirred down, stirring constantly. Add the liquid pectin and boil hard for 1 minute, stirring constantly.
- Test for Doneness: Remove the pot from the heat and perform the cold plate test (place a small spoonful of jam on a chilled plate. If it wrinkles when you push it with your finger, it’s ready).
- Can the Jam (Optional): If canning, ladle the hot jam into sterilized jars, leaving 1/4 inch headspace. Remove air bubbles and wipe the rims clean. Process in a boiling water bath for 10 minutes (adjust for altitude).
- Cool and Store: Let the jars cool completely. If not canning, allow the jam to cool, then transfer to clean jars or containers and store in the refrigerator for up to 3 weeks or freeze for longer storage.
Notes
- For a smoother jam, use a potato masher or immersion blender to lightly crush some of the fruit after the sugar dissolves.
- Adjust the sugar to your taste. You can reduce the sugar slightly, but it will affect the jam’s set and shelf life.
- Always use fresh, high-quality fruit for the best flavor.
- If canning, be sure to follow proper canning procedures to ensure food safety.
- Prep Time: PT20M
- Cook Time: PT20M
- Category: Jams & Preserves
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 1mg
- Carbohydrates: 13g
