Canning your own Strawberry Rhubarb Jam is a delightful way to capture the flavors of spring and summer. This jam is not only easy to make but also adds a lovely touch to toast, desserts, or even as a filling for pastries. The vibrant combination of strawberries and rhubarb creates a unique taste that stands out. Whether for breakfast or as a thoughtful homemade gift, this jam is perfect for any occasion.
Why You’ll Love This Recipe
- Easy to Make: With just four simple ingredients, making strawberry rhubarb jam can be done in under two hours!
- No Pectin Needed: This recipe relies on the natural pectin in rhubarb and strawberries, ensuring a smoother texture without additional additives.
- Versatile Uses: Use it on toast, pancakes, or yogurt. It can also be a delicious filling for cakes or pastries.
- Fresh Ingredients: Utilizing fresh strawberries and rhubarb means your jam will have bright flavors that store-bought versions can’t match.
- Perfect for Gifting: Share the love! Homemade strawberry rhubarb jam makes for beautiful gifts during holidays or special occasions.
Tools and Preparation
Before diving into making your delicious strawberry rhubarb jam, gather the necessary tools to ensure a smooth process.
Essential Tools and Equipment
- Medium to large saucepan
- Glass mason jars (1-cup size)
- Canning lids and rings
- Large pot for boiling water
- Clean dish towel
Importance of Each Tool
- Medium to large saucepan: This is essential for cooking your ingredients evenly and allowing the mixture to thicken properly.
- Glass mason jars: They are perfect for storing your jam safely while maintaining freshness.
- Large pot for boiling water: A critical tool if you choose to water bath can your jam, ensuring it’s sealed correctly.
Ingredients
Canning in jars is easy when you know How to Make Strawberry Rhubarb Jam from fresh rhubarb, strawberries, sugar, and lemon without pectin.
For the Jam
- 5 cups rhubarb (about 3 large stalks, cut into 1⁄2 cubes)
- 2 cups hulled and halved strawberries (about 1 pint)
- 2 1/4 cups sugar
- 1 tablespoon fresh lemon juice (from about half of a large lemon)
How to Make Strawberry Rhubarb Jam
Step 1: Prepare the Ingredients
Combine all ingredients (5 cups rhubarb, 2 cups hulled and halved strawberries, 2 1/4 cups sugar, and 1 tablespoon fresh lemon juice) in a medium to large saucepan over medium heat. Once the mixture starts to bubble, reduce heat to medium-low. You want it bubbling gently while stirring occasionally.
Step 2: Cook Until Thickened
Continue cooking until the jam thickens. Plan on cooking for about an hour until the temperature of the mixture exceeds 220°F. Stir occasionally during this time.
Step 3: Transfer Jam for Storage
If you plan to refrigerate or freeze the jam:
– Transfer the hot jam into clean glass mason jars.
– If refrigerated, use within 2 weeks. For frozen jams, leave enough headspace at the top of each jar for expansion and enjoy within six months.
If you plan to water bath can:
– While cooking the jam, sterilize four 1-cup glass jars along with their rings and lids by boiling them in water for 10 minutes or running them through a dishwasher.
– Transfer sterilized jars, lids, and bands onto a clean dish towel.
– Prepare a very large covered pot of boiling water ensuring it has enough water so filled jars are submerged by at least 1 inch.
Step 4: Fill Jars with Jam
Fill each jar with hot jam while leaving at least 1⁄4 space at the top. Place lids on jars securely but not too tight; they should be hand-tightened.
Step 5: Water Bath Process
Transfer filled jars into the pot of gently boiling water and let them boil for 10 minutes. Afterward, transfer jars set at least 1 inch apart onto a dish towel. Allow them to cool undisturbed for 24 hours. Listen closely; you should hear seals popping once they cool!
Step 6: Final Storage
If any jar did not seal properly or if you skipped canning, refrigerate it and use within two weeks. Sealed jars can be stored in a cool dark place for up to one year. Enjoy your homemade strawberry rhubarb jam!
How to Serve Strawberry Rhubarb Jam
Strawberry rhubarb jam is a delightful treat that can elevate many dishes. Here are some creative ways to enjoy this sweet and tangy jam.
On Toast
- A simple spread on your favorite toasted bread or bagel makes for a quick breakfast or snack.
With Cheese
- Pair strawberry rhubarb jam with brie or goat cheese on a cheese board for a delicious contrast of flavors.
In Yogurt
- Stir it into plain yogurt for a refreshing breakfast or snack that adds both sweetness and tartness.
As a Glaze
- Use the jam as a glaze for grilled meats, such as chicken or pork, adding a fruity twist to your main dish.
In Desserts
- Swirl strawberry rhubarb jam into desserts like cheesecake or ice cream for an added burst of flavor.
With Pancakes or Waffles
- Top your pancakes or waffles with this jam instead of syrup for a fruity flair at brunch.
How to Perfect Strawberry Rhubarb Jam
Perfecting your strawberry rhubarb jam ensures it turns out just right every time. Here are some tips to help you achieve the best results.
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Use fresh ingredients: Fresh strawberries and rhubarb will give your jam the best flavor and texture.
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Monitor thickness: Keep an eye on the cooking time; the longer you cook, the thicker the jam will become.
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Test for doneness: Place a spoonful of jam on a cold plate; if it holds its shape after cooling, it’s ready.
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Sterilize jars properly: Ensure your jars are clean and sterilized to avoid spoilage and ensure long shelf life.
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Adjust sweetness: Taste the mixture as it cooks; feel free to adjust sugar levels based on your preference.
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Cool undisturbed: Once canned, let your jars cool without moving them to ensure proper sealing.
Best Side Dishes for Strawberry Rhubarb Jam
Strawberry rhubarb jam pairs wonderfully with various side dishes. Here are some tasty options that complement its unique flavor profile.
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Cream Cheese Stuffed Celery: Crunchy celery sticks filled with cream cheese make for a refreshing side that balances the sweetness of the jam.
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Savory Scones: Serve warm scones with butter and strawberry rhubarb jam for a delightful brunch addition.
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Roasted Vegetables: A mix of roasted carrots and beets offers earthiness that contrasts beautifully with the fruity jam.
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Pork Tenderloin: This savory dish benefits from a dollop of strawberry rhubarb jam, enhancing its flavor profile.
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Quinoa Salad: A light quinoa salad with herbs pairs nicely with the sweetness of strawberry rhubarb jam as a topping.
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Cheese Straws: Crispy cheese straws served alongside the jam create an excellent appetizer option that’s perfect for gatherings.
Common Mistakes to Avoid
Making Strawberry Rhubarb Jam can be a delightful experience, but there are common pitfalls that can lead to less-than-perfect results.
- Skipping the Sterilization Process: Not sterilizing your jars can lead to spoilage. Always boil jars and lids for at least 10 minutes before filling them with jam.
- Using Overripe Fruit: Overripe strawberries or rhubarb can make your jam too mushy. Choose fresh, firm fruit for the best texture in your Strawberry Rhubarb Jam.
- Ignoring Cooking Time: Rushing the cooking process can result in runny jam. Allow enough time for the mixture to reach at least 220°F for proper thickening.
- Not Leaving Enough Headspace in Jars: Failing to leave 1/4 of space at the top of the jar may cause overflow during processing. Always remember to leave some space to avoid spills.
- Canning Without Checking Seals: If you don’t check if the jars are sealed properly, you risk spoilage. Ensure you hear a pop after cooling, indicating a good seal.
Refrigerator Storage
- Keep your Strawberry Rhubarb Jam in clean glass mason jars with tight-fitting lids.
- The jam will last up to 2 weeks when stored in the refrigerator.
Freezing Strawberry Rhubarb Jam
- Use freezer-safe containers or jars, leaving enough headroom for expansion.
- Frozen jam is best enjoyed within 6 months but can last longer if needed.
Reheating Strawberry Rhubarb Jam
- Oven: Place the jar in a warm oven (about 200°F) until heated through. This method is slow but effective.
- Microwave: Heat in short intervals of 20-30 seconds, stirring in between to ensure even heating.
- Stovetop: Warm on low heat in a small saucepan, stirring frequently until it reaches your desired temperature.
Frequently Asked Questions
What is Strawberry Rhubarb Jam?
Strawberry Rhubarb Jam is a sweet and tangy spread made from fresh strawberries and rhubarb cooked down with sugar and lemon juice. It’s perfect for toast, biscuits, or as a topping for desserts.
How long does homemade Strawberry Rhubarb Jam last?
When stored correctly, homemade Strawberry Rhubarb Jam lasts up to 2 weeks in the refrigerator and up to one year when properly canned and kept in a cool, dark place.
Can I use frozen fruit for making Strawberry Rhubarb Jam?
Yes, you can use frozen strawberries and rhubarb. Just thaw them beforehand and drain excess liquid before cooking for the best results.
How do I know if my Strawberry Rhubarb Jam has set properly?
The jam should coat the back of a spoon and hold its shape when cooled. A temperature of 220°F ensures proper thickening. You can also do a plate test by dropping some jam on a cold plate; if it holds its shape after cooling briefly, it’s ready.
Final Thoughts
Homemade Strawberry Rhubarb Jam is not only delicious but also versatile. You can enjoy it on toast, pancakes, or use it as a filling for desserts. Feel free to customize this recipe by adding spices like cinnamon or nutmeg, or mixing in other fruits such as blueberries for an extra twist. Try making this delightful jam today!
Strawberry Rhubarb Jam
- Total Time: 1 hour 15 minutes
- Yield: Approximately 8 servings (for every cup of jam) 1x
Description
Canning your own Strawberry Rhubarb Jam is a wonderful way to savor the essence of spring and summer. This easy-to-make jam combines the sweet, juicy flavor of strawberries with the tartness of rhubarb, resulting in a vibrant spread that enhances toast, pastries, and desserts alike. With just four fresh ingredients and no pectin required, you can create a delicious treat that’s perfect for breakfast or as a heartfelt gift. Capture the season’s best flavors with this quick recipe!
Ingredients
- 5 cups fresh rhubarb (cut into 1/2" cubes)
- 2 cups hulled and halved strawberries
- 2 1/4 cups sugar
- 1 tablespoon fresh lemon juice
Instructions
- In a medium saucepan over medium heat, combine rhubarb, strawberries, sugar, and lemon juice.
- Once bubbling, reduce heat to medium-low and stir occasionally for about an hour until thickened (temperature should exceed 220°F).
- For refrigeration or freezing: Transfer hot jam into clean glass mason jars. Refrigerate for up to two weeks or freeze for up to six months (leave headspace).
- For canning: Sterilize jars and lids by boiling for 10 minutes. Fill jars with hot jam, leaving 1/4" space at the top. Secure lids and process in boiling water for 10 minutes.
- Allow sealed jars to cool undisturbed for 24 hours before storage.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon (20g)
- Calories: 50
- Sugar: 11g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: <1g
- Cholesterol: 0mg
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