I’ve been making this strawberry rhubarb jam recipe for years, and it’s still a family favorite. My kids love helping me in the kitchen, and they always get excited when they see the strawberries and rhubarb on the counter.
The first time I made this recipe, I was a bit skeptical about using rhubarb in a jam, but it adds such a unique flavor that’s perfect for springtime. We like to make a big batch of this jam and use it throughout the year on toast, yogurt, or even as a filling for cakes and pastries.
It’s also a great way to use up any leftover strawberries or rhubarb we might have on hand. The best part is that it’s so easy to make – just combine your ingredients and let it simmer on the stove until it thickens up.
This recipe is perfect for an everyday snack or as a special treat for guests. Plus, it’s packed with vitamins and antioxidants from the strawberries and rhubarb, making it a healthier alternative to store-bought jams.
One of the things I love about this recipe is how versatile it is – you can adjust the amount of sugar to your taste, add in other fruits like blueberries or raspberries, or even use it as a topping for ice cream or pancakes.
Strawberry Rhubarb Jam
4.6 from 784 votes
This homemade jam balances sweet strawberries with tart rhubarb for a vibrant spread. It requires no pectin and uses the natural setting power of the fruit.
2 cups fresh rhubarb, chopped into 1/2-inch pieces
2 cups granulated sugar
2 tablespoons lemon juice
👨🍳Directions
1In a large heavy-bottomed pot, combine the chopped strawberries, rhubarb, sugar, and lemon juice.
2Stir gently to coat the fruit evenly and let the mixture sit for 10 minutes to draw out the juices.
3Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring frequently to prevent sticking.
4Once boiling, reduce the heat to medium-low and let it simmer for 20 to 25 minutes, stirring occasionally, until the jam thickens and coats the back of a spoon.
5To test for doneness, place a small spoonful of jam on a chilled plate and let it sit for 30 seconds.
6If it wrinkles when pushed with your finger, it is ready; if not, continue cooking for another 2 to 3 minutes and test again.
7Remove the pot from heat and skim off any foam that has formed on the surface.
8Ladle the hot jam into sterilized jars, leaving 1/4-inch headspace, and seal with lids immediately.
9Process the jars in a boiling water bath for 10 minutes to ensure a proper seal, then let them cool completely at room temperature.
10Check that the lids are sealed by pressing the center; they should not pop back.
Tips: For a less sweet jam, reduce sugar to 1 1/2 cups. Store unopened jars in a cool, dark place for up to one year; refrigerate after opening.
Watch Video Of How Strawberry Rhubarb Jam Works
This strawberry rhubarb jam recipe is always a good idea for any occasion – whether you’re looking for a special treat or just want something healthy to snack on throughout the day. We like to store our homemade jam in an airtight container in the fridge for up to 6 months or freeze it for later use.
When reheating our homemade jam, we simply place it on low heat until warm and then serve it on toast or yogurt. You can also serve this delicious homemade jam as part of your holiday meal – just imagine serving warm biscuits with homemade strawberry rhubarb jam alongside!
Overall, this easy-to-make-and-tasty-strawberry-rhubarb-jam-recipe-is-perfect-for-any-time-of-the-year.
❓ Frequently Asked Questions About Strawberry Rhubarb Jam
Q: What is strawberry rhubarb jam?
A: Strawberry rhubarb jam is a sweet and tangy preserve made with fresh strawberries and rhubarb. It’s perfect for topping toast, yogurt, or using as a filling for cakes and pastries.
Q: How do I make strawberry rhubarb jam?
A: To make strawberry rhubarb jam, combine fresh strawberries and rhubarb with sugar and pectin (a natural thickening agent) in a large pot. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer until the jam has thickened up.
Q: Can I use frozen strawberries in this recipe?
A: Yes, you can use frozen strawberries in this recipe. Just thaw them first by leaving them at room temperature for several hours before using them in the recipe.
Q: How long does strawberry rhubarb jam keep?
A: Strawberry rhubarb jam will keep in an airtight container in the fridge for up to 6 months or in the freezer for up to 1 year.
Q: Can I make this recipe without pectin?
A: Yes, you can make this recipe without pectin by using less sugar (about 1/2 cup) and simmering the mixture longer until it thickens up.
Q: Is strawberry rhubarb jam healthy?
A: Yes, strawberry rhubarb jam is a healthier alternative to store-bought jams because it’s made with fresh fruits and no added preservatives.
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