Strawberry Rhubarb Jam: A Sweet and Tangy Homemade Delight

Presentation

Strawberry Rhubarb Jam is a classic summer preserve that brings the best of both worlds—the natural sweetness of ripe strawberries and the tart zing of fresh rhubarb. Whether spread on toast, spooned over desserts, or swirled into yogurt, this jam offers a burst of seasonal flavor in every bite. Canning your own jam not only preserves the taste of summer but also allows you to control the ingredients and savor homemade goodness all year long. This recipe is straightforward, uses common ingredients, and yields delicious results that your family will love.

Ingredients

• 4 1/2 cups rhubarb, cut into 1/2 inch pieces
• 4 1/2 cups strawberries, halved
• 4 cups white sugar
• 1/4 cup bottled lemon juice

Instructions

Start by combining your fresh rhubarb and sugar in a big, heavy pot. Let it chill for about 2 hours—this helps the sugar draw out the juice. Once it’s time, stir in the lemon juice and the strawberries, and let that mixture bubble away on the stove. Bring it to a nice, rolling boil while giving it a good stir to ensure all the sugar dissolves.

Now, keep an eye on it. You’ll want to let it boil for about 20 minutes, stirring often to prevent anything from sticking to the bottom, until it thickens. If you have a candy thermometer handy, you’re aiming for 220°F in the center.

When you’ve reached that magical temperature, take the pot off the heat and give it a gentle stir to get rid of any foam that might have formed. Next, grab your prepped 8oz canning jars—don’t forget to sterilize them. Fill each jar with your delicious jam, leaving about 1/4 inch of space at the top.

Use a plastic knife to run along the insides to pop any pesky air bubbles, then wipe the rims of the jars to make sure they’re clean. Cap them off with lids and screw on the bands. Time to process. Using the water bath method, carefully lower the jars into boiling water; make sure the water covers the jars by at least an inch. Bring it back to a boil and let it do its thing for 10 minutes.

After processing, take the jars out carefully and place them on a thick towel to cool. Patience is key—wait 24 hours before storing. To check if you’ve got a good seal, gently push down on the center of each lid; it shouldn’t pop back. Once they’re sealed, find a cool, dry spot to store your jam, and enjoy it for up to a year.

Benefits of This Craft

Making Strawberry Rhubarb Jam at home has many benefits beyond the delicious final product. First, it allows you to preserve fresh, seasonal fruit so you can enjoy it long after the harvest. It’s also a cost-effective way to produce gourmet-quality jam without the added preservatives or artificial ingredients found in store-bought versions.

Additionally, canning is a valuable life skill that encourages sustainability and reduces food waste. It fosters creativity and a sense of accomplishment as you turn raw ingredients into a finished product that’s perfect for gifting or enjoying with family. Finally, it’s a fun and rewarding way to spend time in the kitchen, especially with kids or friends.

Tips

• Use the freshest ingredients possible for the best flavor. Overripe or under-ripe fruit will affect the final taste.
• Always sterilize your jars and lids before filling to prevent spoilage.
• Invest in a candy thermometer to ensure your jam reaches the proper setting temperature of 220°F.
• Skim off any foam from the top of the jam before jarring to keep the texture smooth.
• Let the jam sit for a full 24 hours undisturbed after processing to ensure a proper seal.

What Taste Look Like?

This jam strikes the perfect balance between sweet and tart. The strawberries bring a luscious fruitiness, while the rhubarb adds a refreshing acidity that cuts through the sugar. The result is a bright, slightly tangy flavor that pairs beautifully with breads, pastries, and cheeses. Its rich, ruby-red color and thick, spoonable texture make it visually appealing and easy to spread.

How to Store

After sealing and cooling, store your Strawberry Rhubarb Jam in a cool, dry place away from direct sunlight. A pantry or cupboard works well. Properly processed and sealed jars can last up to one year unopened. Once opened, store the jar in the refrigerator and use within 3-4 weeks. Always use a clean spoon when serving to avoid contamination.

Creating your own Strawberry Rhubarb Jam is more than just a recipe—it’s a delightful kitchen craft that brings together tradition, taste, and a touch of summer. With a handful of fresh ingredients and a bit of patience, you can enjoy a spread that’s both flavorful and versatile. Whether you’re a seasoned canner or a beginner, this recipe offers a simple and satisfying introduction to home preservation. For even more ways to enjoy your time in the kitchen, don’t forget to check out More DIY craft ideas.

FAQ

Can I use frozen fruit?
Yes, you can use frozen strawberries and rhubarb. Just thaw and drain any excess liquid before using.

Do I need to use bottled lemon juice?
Yes, bottled lemon juice has a consistent acidity level that ensures safe canning.

How do I know if my jam is set?
You can test by placing a small amount on a cold plate and running your finger through it. If it wrinkles and stays separated, it’s ready.

What if my jam doesn’t set?
You can reboil it with added pectin or enjoy it as a syrup for pancakes and ice cream.

Can I reduce the sugar?
Reducing sugar may affect the set and preservation. Use a low-sugar pectin or follow a tested low-sugar recipe.