Nothing beats the sweetness of homemade Strawberry Rhubarb Jam. This delightful blend of strawberries and rhubarb creates a spread that is both tangy and sweet. Perfect for breakfast or as a gift, this jam is easy to make and full of fresh flavors.

Why Make This Recipe

Making your own jam can be both rewarding and fun. Not only do you control the ingredients, but you also get to enjoy the fruits of your labor. This Strawberry Rhubarb Jam Recipe is great for using up seasonal produce. Plus, it’s a tasty way to preserve the flavors of summer for colder months!

How to Make Strawberry Rhubarb Jam

Ingredients:

• 5 cups ripe strawberries; mashed down to 2 1/2 cups total
• 2 cups rhubarb; chopped
• 2 tbsp lemon juice
• 1 package pectin
• 4 1/2 cups granulated sugar

Directions:

1. Inspect, wash, and sterilize 8 half pint (250 ml) jars and lids.
2. Wash, core, and chop strawberries. Wash and chop rhubarb.
3. Smash strawberries in layers in a big pot. Add the rhubarb.
4. Add pectin, lemon juice, and stir well.
5. Turn the stove to medium-high and stir as the mixture heats up.
6. Once it comes to a rolling boil, add the sugar all at once and allow to return to a rolling boil. Boil for one more minute.
7. Remove from heat and continue stirring for another 5 minutes. Skim any foam that accumulates on the surface.
8. Carefully ladle the mixture into hot jars. Wipe the rims with a clean cloth and cover with lids. Make sure the rings are snug but not too tight.
9. Allow to cool overnight. Check seals and refrigerate any lids that have not sealed.

How to Serve Strawberry Rhubarb Jam

This jam is fantastic on toast or scones. You can also use it as a filling for cakes or pastries. Want something different? Spread it on pancakes or mix it into yogurt for a fruity twist!

How to Store Strawberry Rhubarb Jam

Store your jam in a cool, dry place. If you’ve sealed your jars well, they can last for up to a year. After opening a jar, keep it in the refrigerator and use it within a few weeks.

Tips to Make Strawberry Rhubarb Jam

• Always use fresh strawberries and rhubarb for the best flavor.
• Make sure your jars are sterilized to prevent spoilage.
• Stir continuously while boiling to prevent scorched jam.

Variation

Want to switch things up? Add a pinch of cinnamon or vanilla extract for extra flavor. Some people enjoy mixing in blueberries for a berry medley jam!

FAQs

1. Can I use frozen strawberries?
Yes, you can use frozen strawberries, but make sure to thaw and drain them before use.

2. How can I tell if my jam has set?
You can do a simple test by placing a spoonful of jam on a cold plate. If it firms up after a few minutes, it’s ready!

3. Is this jam safe to can?
Yes, as long as you follow proper canning techniques, this jam is safe to store.

Making this Strawberry Rhubarb Jam is a fantastic way to enjoy the unique flavors of these fruits. Plus, your family and friends will love it too! Enjoy your homemade jam adventures!

Strawberry Rhubarb Jam

This delightful blend of strawberries and rhubarb creates a tangy and sweet spread, perfect for breakfast or as a gift.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 8 half pint jars

Course: Breakfast, Condiment

Cuisine: American, Preserve

Calories: 210

Ingredients Method Notes

Ingredients

  

Fruits

• 2.5 cups mashed ripe strawberries 5 cups of ripe strawberries mashed down to 2 1/2 cups total
• 2 cups chopped rhubarb Freshly chopped rhubarb

Other Ingredients

• 2 tbsp lemon juice Freshly squeezed for best flavor
• 1 package pectin Follow package instructions
• 4.5 cups granulated sugar Add all at once during boiling

Method

 

Preparation

1. Inspect, wash, and sterilize 8 half pint (250 ml) jars and lids.
2. Wash, core, and chop strawberries. Wash and chop rhubarb.
3. Smash strawberries in layers in a big pot. Add the rhubarb.
4. Add pectin, lemon juice, and stir well.

Cooking

1. Turn the stove to medium-high and stir as the mixture heats up.
2. Once it comes to a rolling boil, add the sugar all at once and allow to return to a rolling boil. Boil for one more minute.
3. Remove from heat and continue stirring for another 5 minutes. Skim any foam that accumulates on the surface.
4. Carefully ladle the mixture into hot jars. Wipe the rims with a clean cloth and cover with lids. Make sure the rings are snug but not too tight.

Finishing

1. Allow to cool overnight. Check seals and refrigerate any lids that have not sealed.

Notes

Always use fresh strawberries and rhubarb for the best flavor. Make sure your jars are sterilized to prevent spoilage. Stir continuously while boiling to prevent scorched jam.