Canning in jars is easy when you know how to make Strawberry Rhubarb Jam from fresh rhubarb, strawberries, sugar, and lemon without pectin. This delightful jam brings the perfect balance of tartness and sweetness, making it ideal for spreading on toast, dolloping on desserts, or using as a filling for pastries. Its vibrant color and fresh flavor make it a standout treat for any occasion.
Why You’ll Love This Recipe
- Easy to Make: With just a few simple ingredients and no pectin required, you can whip up this jam in no time.
- Delicious Flavor: The combination of sweet strawberries and tangy rhubarb creates a unique taste that pleases every palate.
- Versatile Use: Enjoy it on breakfast items, desserts, or even as a topping for yogurt; the possibilities are endless!
- Homemade Goodness: There’s nothing like the satisfaction of making your own jam with fresh ingredients.
- Long Shelf Life: Properly canned jars can last up to a year, allowing you to savor summer flavors all year round.
Tools and Preparation
Before diving into making your delicious jam, gather the necessary tools. Having everything ready will make the process smoother and more enjoyable.
Essential Tools and Equipment
- Large saucepan
- Glass mason jars (1-cup size)
- Lids and rings for jars
- Large pot for water bath canning
- Clean dish towel
Importance of Each Tool
- Large saucepan: This is essential for cooking your jam evenly while allowing space for bubbling.
- Glass mason jars: Perfect for storing your homemade jam. They preserve freshness and flavor.
- Large pot: Necessary for the water bath canning process to ensure jars are sealed correctly.
Ingredients
To create the perfect batch of Strawberry Rhubarb Jam, you’ll need the following ingredients:
- 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: Combine 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’ll want the heat set so that it continues to bubble gently when stirred. Stir occasionally until the jam thickens; this should take about an hour with a temperature over 220°F.
Step 2: Transfer Jam
If you plan to refrigerate or freeze the jam:
Transfer the hot jam into clean glass mason jars. If refrigerated, use within two weeks. If frozen, leave enough headroom in each jar for expansion; it’s best enjoyed within six months but can last longer if necessary.
Step 3: Sterilize Jars
If you plan to water bath can the jam:
While cooking the jam, sterilize four 1-cup jelly glass jars along with their rings and lids. You can do this by boiling them in water for ten minutes or by running them through a dishwasher cycle.
Step 4: Prepare Jars
Transfer sterilized jars, lids, and bands onto a clean dish towel. Have a very large covered pot filled with boiling water ready; ensure there’s enough water so that when filled jars are submerged they’re covered by at least one inch of water.
Step 5: Fill Jars
Fill each jar with hot jam while leaving at least 1⁄4 of space at the top. Place lids on jars and secure ring bands hand-tight so that they can be easily unscrewed if needed.
Step 6: Process Jars
Carefully transfer filled jars into the pot of gently boiling water. Let them boil for ten minutes before transferring them back onto a dish towel set at least one inch apart. Allow cooling undisturbed for twenty-four hours; you’ll hear seals pop soon after removing from water.
Step 7: Check Seals
If any jar does not seal properly or if you opted out of canning, refrigerate it and use within two weeks. Sealed jars stored in a cool dark place can last up to a year.
Enjoy every spoonful of your homemade Strawberry Rhubarb Jam!
How to Serve Strawberry Rhubarb Jam
Strawberry rhubarb jam is not just for spreading on toast; its vibrant flavors can elevate many dishes. Here are some delightful ways to enjoy this jam.
On Breakfast Toast
- Whole grain bread – Spread a generous layer of strawberry rhubarb jam on toasted whole grain bread for a nutritious start to your day.
- Croissants – For a decadent breakfast, fill flaky croissants with a dollop of the sweet jam.
With Cheese
- Cream cheese – Serve strawberry rhubarb jam atop cream cheese for an easy and elegant appetizer.
- Brie – Pair it with warm brie on a cracker for a perfect balance of flavors.
In Desserts
- Cheesecake topping – Drizzle strawberry rhubarb jam over cheesecake for added sweetness and color.
- Yogurt parfaits – Layer the jam in yogurt parfaits with granola for a tasty snack or breakfast option.
As a Glaze
- Roasted meats – Use strawberry rhubarb jam as a glaze for pork or chicken before roasting to infuse flavor.
- Grilled vegetables – Brush it onto grilled veggies for a unique twist during summer barbecues.
How to Perfect Strawberry Rhubarb Jam
Making the best strawberry rhubarb jam requires attention to detail. Here are some tips to ensure your jam turns out perfectly every time.
- Use ripe fruit – Selecting ripe strawberries and fresh rhubarb will enhance the overall flavor of your jam.
- Maintain the right temperature – Ensure the mixture reaches 220°F for proper thickening and setting.
- Stir regularly – Stirring helps prevent sticking and ensures even cooking throughout the mixture.
- Adjust sweetness – Taste as you go; you can add more sugar or lemon juice based on your preference.
- Cool jars completely – Allow jars to cool undisturbed after canning to ensure proper sealing.
Best Side Dishes for Strawberry Rhubarb Jam
Strawberry rhubarb jam complements various side dishes, making meals more enjoyable. Here are some great options to consider.
- Pancakes – Serve warm pancakes topped with strawberry rhubarb jam instead of syrup for a fruity twist.
- French Toast – Use the jam as a topping on French toast, adding richness and flavor.
- Oatmeal – Stir in some strawberry rhubarb jam into your morning oatmeal for extra sweetness and texture.
- Scones – Pair buttery scones with strawberry rhubarb jam for an afternoon tea treat.
- Cheese Platter – Include the jam on a cheese platter alongside assorted cheeses and nuts for delightful snacking.
- Ice Cream – Drizzle over vanilla ice cream for an easy dessert that feels gourmet.
Common Mistakes to Avoid
Making Strawberry Rhubarb Jam can be a delightful experience, but there are common mistakes that can lead to less than perfect results. Here are some pitfalls to watch out for:
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Ignoring Ingredient Quality: Using overripe or damaged strawberries or rhubarb will impact the flavor. Always select fresh, firm fruits for the best jam.
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Skipping Sterilization: Not properly sterilizing jars can lead to spoilage. Always boil your jars and lids before filling them with jam.
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Not Measuring Ingredients Accurately: Estimating measurements can change the consistency of your jam. Use precise measurements for sugar and fruit for a successful outcome.
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Cooking at the Wrong Temperature: Cooking your jam too quickly can prevent it from thickening properly. Maintain a medium-low heat to allow the jam to develop its flavors and texture.
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Neglecting Taste Testing: Failing to taste your jam during cooking may result in an unbalanced flavor. Adjust sweetness with sugar or acidity with lemon juice as needed.
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Forgetting About Headspace: Not leaving adequate headspace in jars can cause overflow during processing. Ensure you leave at least 1/4 inch at the top of each jar.
Refrigerator Storage
- Duration: Stored in the refrigerator, your Strawberry Rhubarb Jam is best used within 2 weeks.
- Containers: Use clean glass mason jars with tight-fitting lids for optimal freshness.
Freezing Strawberry Rhubarb Jam
- Duration: For freezing, enjoy your jam within 6 months for the best taste, though it can last longer.
- Containers: Make sure to leave enough headroom in jars to allow for expansion when freezing.
Reheating Strawberry Rhubarb Jam
- Oven: Place the jar in an oven-safe dish and warm it gently at low heat until it reaches your desired temperature.
- Microwave: Heat in short bursts of 15-20 seconds, stirring between each session until warm.
- Stovetop: Gently warm on low heat in a saucepan, stirring continuously to avoid burning.
Frequently Asked Questions
What is Strawberry Rhubarb Jam?
Strawberry Rhubarb Jam is a sweet and tangy preserve made from fresh strawberries and rhubarb, cooked down with sugar and lemon juice. It’s perfect for spreading on toast or using as a topping for desserts.
How do I know if my jam has set properly?
To check if your Strawberry Rhubarb Jam has set, place a small amount on a cold plate. If it holds its shape after cooling slightly, it has set correctly.
Can I use frozen fruit for this recipe?
Yes! Frozen strawberries and rhubarb can be used to make Strawberry Rhubarb Jam, although fresh ingredients often yield better flavor and texture.
How long does Strawberry Rhubarb Jam last?
When properly sealed and stored in a cool, dark place, sealed jars of Strawberry Rhubarb Jam can last up to a year. Refrigerated jam should be consumed within 2 weeks.
Final Thoughts
Making homemade Strawberry Rhubarb Jam is not only easy but also incredibly rewarding. The vibrant flavors of strawberries combined with tangy rhubarb create a delicious spread that’s perfect for breakfast or dessert. This recipe allows room for customization; feel free to experiment with spices or additional fruits. We encourage you to try making this jam—you’ll love how versatile it is!
Strawberry Rhubarb Jam
- Total Time: 1 hour 15 minutes
- Yield: Approximately 12 servings (1 cup total) 1x
Description
Experience the delightful fusion of sweetness and tartness with our homemade Strawberry Rhubarb Jam, crafted from fresh strawberries and rhubarb without any pectin. This vibrant jam is perfect for elevating your breakfast toast, enriching desserts, or adding a fruity twist to savory dishes. With just four simple ingredients—rhubarb, strawberries, sugar, and lemon juice—you can create a delicious spread that captures the essence of summer all year round. Easy to make and incredibly versatile, this jam not only brings joy to your breakfast table but also enhances cheese platters and desserts alike. Enjoy the satisfaction of preserving your favorite flavors in a jar!
Ingredients
- 5 cups rhubarb (cut into ½" cubes)
- 2 cups hulled strawberries (halved)
- 2 ¼ cups sugar
- 1 tablespoon fresh lemon juice
Instructions
- In a large saucepan over medium heat, combine rhubarb, strawberries, sugar, and lemon juice.
- Allow the mixture to bubble gently; then reduce heat to medium-low. Stir occasionally until thickened (about 1 hour).
- If refrigerating or freezing, transfer hot jam into clean mason jars.
- For water bath canning, sterilize jars while cooking the jam.
- Fill each sterilized jar with hot jam, leaving ¼ inch headspace; secure lids.
- Process jars in boiling water for 10 minutes before cooling undisturbed for 24 hours.
- Check seals after cooling; refrigerate any unsealed jars.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Preserve
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 12g
- 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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