Apr 25, 2019

Strawberry Rhubarb Jam

Prep Time: 2 hrs
Cook Time: 40 mins
In this homemade summer jam just enough sugar is added to offset the sour flavor of the rhubarb and complement the sweetness of the strawberries.

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I prefer jams that don’t go as heavy on the added sugar, as I like to let the sweetness of the fruit (namely the strawberries here) shine. In this case just enough sugar is added to offset the sourness of the rhubarb and complement the strawberry.

Strawberry Rhubarb Jam

Key Ingredients in This Recipe

  • Rhubarb – Rhubarb already has an underlying strawberry note so it makes it for a natural pairing in a jam. The prime season for rhubarb is from April to early June and when purchasing it look for firm, crisp stalks that look shiny. Of the plant only the stalks are eaten, the leaves are actually poisonous so if it comes with the leaves be sure to discard them immediately.
  • Strawberry – I love really good strawberries, the kind that are deep red and when you bite into them they are incredibly juicy and sweet. In California my favorite strawberries come from Oxnard. You can get them on the side of the road along the coast or at farmers’ markets and they never disappoint.
strawberry rhubarb jam mascerated berries

How to Make Strawberry Rhubarb Jam

To Make the Jam

  1. Sterilize jars. Before making the jam sterilize any canning jam jars by running them through the dishwasher or boiling them in a large pot of hot water for 10 minutes.
  2. Macerate the fruit. Add the rhubarb, strawberries and sugar to a large non-reactive bowl and toss to combine. Let sit until the fruit is macerated, about 2 hours.
  3. Bring to a boil. Add the fruit and sugar mixture with the lemon zest and lemon juice to a large non-reactive saucepan. Bring to a boil over medium-high heat. Stir in the vanilla then lower the heat to medium.
  4. Simmer the jam. Simmer, stirring frequently, until the rhubarb has broken down and the mixture begins to thicken about 30 minutes (the temperature should read 220ºF). The jam should set a little bit if you drop a little onto a plate.
  5. Skim the jam. Skim any foam off the top and discard. Ladle the jam into the prepared jars, leaving ½-inch of space at the top. Wipe the rims of the jars with a towel then close the jars.

To Can the Jam

  1. Can the jars. To can the jars add them to a large pot of boiling water. The water should be covering the top by 1-inch and boil for 10 minutes. Turn the heat off and continue to let the jars sit in the water for an additional 5 minutes.
  2. Remove the jars. Use tongs to carefully remove the jars from the water. You should hear the lids suction while in the pot. To test them, remove the ring from the jar and lift the jars by the flat, inner lid. If the lid releases then it may not have a proper seal. Use unsealed jars within a month and kept in the refrigerator. Store sealed jars can in a dark area for up to 6 months.
strawberry rhubarb jam

Tips and Tricks for This Recipe

  • If I am planning on using the jam in the next few weeks I typically skip the effort of the canning process. Instead I keep the jars stored in the refrigerator.
  • To make the jam more shelf stable, add pectin.
  • I like to serve the jam slathered on thick, toasted slices of bread smothered with fresh ricotta and layered with the jam.
  • Homemade jam makes for a wonderful hostess gift. Add to a mason jar and tie it with a bow.
  • If desired the granulated sugar can be substituted with cane sugar.
strawberry rhubarb jam and ricotta toast cooking with cocktail rings

FAQ – Frequently Asked Questions

How long does jam last?

Properly canned, sealed jars can be stored in a dark area for up to 6 months. Unsealed jars should be kept in the refrigerator and used within a month.

What’s the difference between jam and jelly?

Jam and jelly are both made with fruit cooked with sugar and acid though jelly is then strained to create a smooth, clearer mixture. Jam will still have chunks of fruit and or seeds in the mixture.

How do you know if jam jars are properly sealed?

You should hear the lids suction while in the pot of hot water but to test them, remove the ring from the jar and lift the jars by the flat, inner lid. If the lid releases then it is not properly sealed.

strawberry rhubarb jam and ricotta toast cooking with cocktail rings

Other Recipes to Try

strawberry rhubarb jam overhead

Strawberry Rhubarb Jam

Print Pin
Prep Time 2 hrs
Cook Time 40 mins
Serves 4 (8-ounce) jars

Ingredients:

  • 1 pound rhubarb, trimmed and cut into ½” slices
  • 2 pounds strawberries, hulled and quartered
  • cups granulated sugar
  • 1 tablespoon lemon zest
  • ¼ cup lemon juice
  • 1 teaspoon vanilla extract

Instructions:

  • Before making the jam sterilize any canning jam jars by running them through the dishwasher or boiling them in a large pot of hot water for 10 minutes.
  • Add the rhubarb, strawberries and sugar to a large non-reactive bowl and toss to combine. Let sit until the fruit is macerated, about 2 hours.
  • Add the fruit and sugar mixture with the lemon zest and lemon juice to a large non-reactive saucepot and bring to a boil over medium-high heat. Stir in the vanilla then lower the heat to medium.
  • Simmer, stirring frequently, until the rhubarb has broken down and the mixture begins to thicken about 30 minutes (the temperature should read 220ºF/ 104ºC). The jam should set a little bit if you drop a little onto a plate.
  • Skim any foam off the top and discard. Ladle the jam into the prepared jars, leaving ½-inch of space at the top. Wipe the rims of the jars with a towel then close the jars.
  • To can the jars add them to a large pot of boiling water with the water covering the top by 1-inch and boil for 10 minutes. Turn the heat off and continue to let the jars sit in the water for an additional 5 minutes.
  • Use tongs to carefully remove the jars from the water. You should hear the lids suction while in the pot but to test them, remove the ring from the jar and lift the jars by the flat, inner lid. If the lid releases then it is not properly sealed. Unsealed jars should be used within a month and kept in the refrigerator. Sealed jars can be kept in a dark area for up to 6 months.

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