Strawberry Rhubarb Jam Recipe

Strawberry Rhubarb Jam Recipe is one of my favorite ways to capture the sweet and tart flavors of summer. Every time I make this jam, it brings back memories of picking strawberries and rhubarb from my garden. The combination of these two fruits makes for a delightful spread that is perfect on toast, in desserts, or even as a topping for yogurt.

Ingredients for Strawberry Rhubarb Jam Recipe

Main Ingredients:

  • 4 cups fresh strawberries, hulled and chopped
  • 2 cups rhubarb, chopped into small pieces
  • 4 cups granulated sugar
  • 1/2 cup lemon juice
  • 1 packet of fruit pectin (like Sure-Jell)

Why Use Strawberries and Rhubarb?

Strawberries are sweet and juicy, while rhubarb adds a tart kick. Together, they create a perfect balance that makes this jam irresistible. Plus, both fruits are abundant in spring and early summer. This means you can make the jam with fresh, in-season ingredients, which truly enhances the flavor.

How to Make Strawberry Rhubarb Jam Recipe

Before you start cooking, take a moment to prepare your strawberries and rhubarb.

  1. Wash and hull the strawberries. Chop them into small pieces.
  2. Rinse the rhubarb and slice it into small pieces. Aim for about 1-inch pieces.

Having everything prepped upfront makes the cooking process much smoother.

Cooking the Strawberries and Rhubarb

Now, it’s time to cook the fruit.

  1. In a large pot, combine the strawberries and rhubarb.
  2. Add in the lemon juice and sugar.
  3. Stir well and let it sit for about 15 minutes. This allows the juices to start flowing and the sugar to dissolve.

Adding the Pectin

After letting your fruit mixture rest, it’s time to add the pectin.

  1. Place the pot on medium heat. Stir the mixture until it comes to a boil.
  2. Once boiling, sprinkle the pectin over the top. Stir constantly to avoid lumps and ensure it dissolves completely.
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This is where the magic happens! The pectin helps thicken the jam and gives it that perfect spreadable consistency.

Boiling the Jam

Now it’s time to bring the jam to a full rolling boil.

  1. Continue boiling for about 1-2 minutes.
  2. Stir frequently, and you will notice the mixture starting to thicken.

After boiling, I always recommend doing a simple test for consistency.

Consistency Test for Jam

To check if your jam is ready, do this simple test:

  • Take a spoonful of the hot jam and place it on a cold plate.
  • Let it cool for a moment, then run your finger through it. If it holds its shape and doesn’t run back together, your jam is ready.

If it seems too runny, simmer for another minute or two.

Jarring the Jam

Your jam is finally ready for jarring. Before you start, make sure your jars and lids are clean and sterilized.

  1. Using a ladle, carefully fill each jar with the hot jam, leaving about 1/4 inch of space at the top.
  2. Wipe the rim of the jars with a clean cloth to remove any residue.
  3. Place the lid on each jar and screw on the bands until they are fingertip-tight.

Processing the Jars

This step is crucial for ensuring your jam lasts longer.

  1. Place the filled jars in a boiling water canner for about 10 minutes.
  2. Be sure to cover the jars completely with water.

After processing, remove the jars and set them on a clean kitchen towel. Allow them to cool completely at room temperature.

Storing Your Strawberry Rhubarb Jam

Once your jam is fully cooled, check to make sure the lids are sealed. If the center of the lid is depressed, you’re good to go!

  1. Store the sealed jars in your pantry or on your kitchen shelf.
  2. Unsealed jars can be refrigerated and used within a few weeks.
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Enjoying Your Strawberry Rhubarb Jam Recipe

Now comes the best part: enjoying your homemade jam!

  • Spread it on warm, toasted bread for a delightful breakfast.
  • Use it as a filling for pastries or cakes.
  • Add it to yogurt for a tasty snack.

Tips for Best Strawberry Rhubarb Jam Recipe

Making jam is a fun and rewarding process. Here are some tips to keep in mind:

  • Use fresh, ripe fruits for the best flavor.
  • Adjust the sugar to your taste. If you prefer less sweet jam, you can reduce the amount of sugar.
  • Experiment with spices. A pinch of cinnamon or a splash of vanilla can add a lovely depth to the flavor.

FAQs

Can I use frozen fruit?

Yes, you can use frozen strawberries and rhubarb. Just make sure to thaw them completely and drain any excess liquid before cooking.

How do I know if my jam has set?

A simple test is to place a spoonful on a cold plate and run your finger through it. If it holds its shape, it’s set.

Can I add other fruits?

Absolutely! This recipe is quite flexible. Consider adding blueberries or peaches for a different flavor twist.

What if my jam is too thick?

If the jam seems too thick, add a bit of water or fruit juice until you reach your desired consistency.

Making Strawberry Rhubarb Jam is a delightful experience that I always look forward to. The combination of strawberries and rhubarb results in a jam that bursts with flavor. Whether you’re spreading it over toast or using it in desserts, this jam is sure to impress.

Strawberry Rhubarb Jam Recipe pinterest