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 is perfect for spreading on toast, topping pancakes, or adding a fruity twist to desserts. The combination of sweet strawberries and tart rhubarb creates a unique flavor that stands out. Whether it’s for breakfast, a picnic, or gifting to friends, this homemade jam brings joy to any occasion.
Why You’ll Love This Recipe
- Simple Ingredients: This recipe uses only four common ingredients—rhubarb, strawberries, sugar, and lemon juice—making it easy to prepare.
- No Pectin Required: You can achieve a perfectly thick jam without the need for pectin, allowing the natural flavors to shine through.
- Versatile Uses: Enjoy this jam on toast, in yogurt, or as a filling for pastries. It’s great for breakfast or dessert!
- Long-lasting: With proper canning techniques, your Strawberry Rhubarb Jam can last up to a year in a cool place.
- Homemade Goodness: There’s nothing quite like the satisfaction of making your own jam from scratch.
Tools and Preparation
Before you dive into making your Strawberry Rhubarb Jam, gather the necessary tools. Having everything ready ensures a smooth cooking process.
Essential Tools and Equipment
- Large saucepan
- Glass mason jars (1-cup size)
- Sterilizing pot
- Tongs
- Ladle
- Measuring cups
Importance of Each Tool
- Large saucepan: This allows enough space for the ingredients to bubble and thicken properly without spilling over.
- Glass mason jars: Ideal for preserving the jam; they keep it safe and flavorful.
- Sterilizing pot: Ensures that all jars are clean and ready for canning; this prevents spoilage.
Ingredients
To make your delicious Strawberry Rhubarb Jam, gather 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
In a medium to large saucepan over medium heat:
1. Combine all ingredients—5 cups rhubarb, 2 cups hulled and halved strawberries, 2 1/4 cups sugar, and 1 tablespoon fresh lemon juice.
2. Stir occasionally until the mixture starts bubbling.
3. Reduce heat to medium-low to maintain gentle bubbling.
Step 2: Cook Until Thickened
Continue cooking while stirring occasionally:
1. Cook for about one hour.
2. Monitor the temperature; it should reach over 220°F.
3. The jam will thicken as it cooks.
Step 3: Prepare Jars
While cooking:
1. Sterilize four 1-cup jelly glass jars along with their lids and rings by boiling them in water for 10 minutes or running them through the dishwasher.
2. Set sterilized jars on a clean dish towel.
Step 4: Fill Jars
Get ready to fill your jars:
1. Prepare a large covered pot of boiling water with enough water to cover filled jars by at least 1 inch.
2. Carefully fill each jar with hot jam, leaving at least 1⁄4 space at the top.
3. Place lids on jars and secure ring bands hand-tight.
Step 5: Process Jars in Boiling Water
To seal your jam properly:
1. Transfer filled jars into gently boiling water.
2. Let them boil for about 10 minutes.
3. Remove jars and place them on a dish towel at least 1 apart.
Step 6: Cool Jars
Allow sealed jars to cool undisturbed:
1. Leave them set for 24 hours.
2. Listen for the lids popping as they seal.
Final Steps
If any jar fails to seal or if you’ve decided against canning:
– Refrigerate any unsealed containers and use within two weeks.
– Properly 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 addition to many dishes and can elevate your meals with its sweet and tart flavor. Here are some creative ways to serve this jam.
On Toast
- Toasted Bread: Spread a generous layer of Strawberry Rhubarb Jam on warm, buttered toast for a classic breakfast treat.
- Croissants: Use the jam as a filling for flaky croissants for an indulgent brunch option.
With Yogurt
- Greek Yogurt: Top a bowl of creamy Greek yogurt with a spoonful of Strawberry Rhubarb Jam for added sweetness and flavor.
- Parfaits: Layer the jam with granola and yogurt in a glass for an attractive and delicious parfait.
In Desserts
- Cheesecake: Swirl Strawberry Rhubarb Jam into cheesecake batter before baking for a fruity twist.
- Ice Cream: Drizzle over vanilla ice cream for a refreshing dessert that combines contrasting temperatures.
As a Glaze
- Grilled Meats: Brush the jam on grilled chicken or pork as a glaze during the last few minutes of cooking for added flavor.
- Roasted Vegetables: Toss roasted carrots or Brussels sprouts with the jam before serving to enhance their natural sweetness.
How to Perfect Strawberry Rhubarb Jam
To ensure your Strawberry Rhubarb Jam turns out perfectly every time, follow these helpful tips.
- Use fresh ingredients: Fresh rhubarb and strawberries will provide the best flavor and texture in your jam.
- Adjust sugar levels: Depending on your sweetness preference, feel free to modify the sugar amount slightly while maintaining balance.
- Check doneness: Use a candy thermometer to confirm that the mixture reaches at least 220°F for proper thickening.
- Sterilize jars properly: Ensure your jars are fully sterilized to prevent spoilage and maintain freshness.
- Leave headspace: When filling jars, remember to leave about 1/4 inch of headspace to allow for expansion during processing.
- Cool undisturbed: Allow sealed jars to cool without disturbance to ensure airtight seals form effectively.
Best Side Dishes for Strawberry Rhubarb Jam
Pairing sides with your Strawberry Rhubarb Jam can enhance your meal experience. Here are some delightful side dish ideas.
- Cream Cheese Spread: Blend softened cream cheese with herbs for a savory spread that complements the sweetness of the jam.
- Savory Biscuits: Flaky buttermilk biscuits make an excellent base for slathering on jam; serve warm from the oven.
- Pancakes: Serve pancakes drizzled with jam instead of syrup; it adds an exciting twist to breakfast.
- Waffles: Top waffles with whipped cream and jam for an indulgent brunch option that’s sure to please.
- Cheese Platter: Include soft cheeses like brie or goat cheese on a cheese board alongside your jam for sophisticated pairing.
- Fruit Salad: Toss fresh fruits lightly dressed with lemon juice; add dollops of jam on top for extra sweetness.
Common Mistakes to Avoid
Making Strawberry Rhubarb Jam can be simple, but certain mistakes can lead to less-than-perfect results. Here are some common pitfalls and how to steer clear of them.
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Not measuring ingredients accurately: Using too much or too little fruit or sugar can affect the jam’s consistency and flavor. Always use a kitchen scale or measuring cups for precision.
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Skipping the sterilization process: Not sterilizing jars can lead to spoilage. Always ensure your jars are properly cleaned and sterilized before filling them with jam.
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Cooking at too high a temperature: Cooking the jam over high heat can cause it to burn or cook unevenly. Keep the heat at medium-low for proper cooking and thickening.
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Ignoring the boiling water bath: Skipping the water bath can result in unsealed jars, leading to spoilage. Always process your filled jars in boiling water for the recommended time to ensure a good seal.
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Not allowing enough headspace: Failing to leave space at the top of jars can cause overflow during processing. Aim for at least 1/4 inch of headspace to allow for expansion.
Storage & Reheating Instructions
Refrigerator Storage
- Store in clean glass mason jars with lids.
- Use within 2 weeks for best flavor and quality.
- Keep in the main compartment of your fridge, not the door.
Freezing Strawberry Rhubarb Jam
- Transfer cooled jam into freezer-safe containers.
- Leave enough headspace as it will expand when frozen.
- Best enjoyed within 6 months but can last longer if necessary.
Reheating Strawberry Rhubarb Jam
- Oven: Place jam in an oven-safe dish at low temperature until warmed through.
- Microwave: Heat in short intervals (15-20 seconds), stirring in between until desired warmth is reached.
- Stovetop: Warm gently over low heat in a saucepan, stirring frequently to prevent sticking.
Frequently Asked Questions
What is Strawberry Rhubarb Jam?
Strawberry Rhubarb Jam is a sweet and tangy preserve made from fresh strawberries and rhubarb, cooked together with sugar and lemon juice. It’s a delightful spread perfect for toast or desserts.
Can I use frozen fruit for Strawberry Rhubarb Jam?
Yes, you can use frozen strawberries and rhubarb if fresh ones aren’t available. Just thaw them before using, but keep in mind that it may change the texture slightly.
How do I know if my Strawberry Rhubarb Jam has set properly?
A good test is to place a spoonful on a cold plate. If it holds its shape after cooling for a minute, it has set properly; if not, continue cooking for a bit longer.
Can I customize my Strawberry Rhubarb Jam?
Absolutely! You can add spices like cinnamon or ginger, mix different fruits, or adjust sugar levels based on your taste preferences. Experimenting will yield unique flavors!
How long does homemade Strawberry Rhubarb Jam last?
When stored correctly in sealed jars, it can last up to one year in a cool, dark place. Refrigerated jam should be consumed within two weeks while frozen jam is best within six months.
Final Thoughts
This Strawberry Rhubarb Jam recipe stands out due to its vibrant flavors and easy preparation without pectin. Its versatility makes it suitable for breakfast spreads, dessert toppings, or even as gifts. Feel free to experiment with flavors and enjoy this delicious jam any time of year!
Strawberry Rhubarb Jam
- Total Time: 1 hour 15 minutes
- Yield: Approximately 16 servings 1x
Description
Indulge in the delightful blend of sweet strawberries and tart rhubarb with this easy Strawberry Rhubarb Jam recipe. Made from just four simple ingredients—fresh rhubarb, strawberries, sugar, and lemon juice—this homemade jam brings a burst of flavor to your breakfast table or dessert spread. Perfect for slathering on toast, layering in yogurt parfaits, or drizzling over ice cream, this jam is versatile enough for any occasion. Plus, it’s crafted without pectin, allowing the natural fruit flavors to shine through. With proper canning techniques, you can enjoy this vibrant jam for up to a year! Discover the joy of making your own preserves and elevate your meals with this tasty treat.
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)
Instructions
- In a large saucepan over medium heat, combine rhubarb, strawberries, sugar, and lemon juice. Stir until bubbling.
- Reduce heat to medium-low and cook for about one hour until thickened; temperature should reach over 220°F.
- While cooking, sterilize jars by boiling them in water for 10 minutes or running through the dishwasher.
- Fill hot sterilized jars with the jam, leaving at least 1/4 inch headspace at the top.
- Process jars in gently boiling water for about 10 minutes to seal.
- Let sealed jars cool undisturbed for 24 hours.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon (20g)
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 0mg
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