Sweet & Tangy Homemade Strawberry Rhubarb Jam Recipe

Sweet summer memories bloom with this homemade strawberry rhubarb jam bursting with flavor and nostalgia.

Garden-fresh ingredients create magic in a single pot of pure delight.

Fragrant berries dance alongside tart rhubarb, promising a spread that sings of sunshine and childhood afternoons.

Grandmothers have known the secret of combining these ruby-red treasures for generations.

Simple techniques turn everyday produce into a glistening, vibrant preserve that whispers comfort.

Each spoonful connects you to seasonal rhythms and culinary traditions passed down through loving hands.

One taste transports you to fields of ripe fruit and family gatherings.

You’ll want to spread this delectable jam on everything from warm toast to delicate scones.

Quick Answers About the Homemade Strawberry Rhubarb Jam Recipe

• Is rhubarb safe to eat raw?

No, rhubarb leaves contain high levels of oxalic acid which can be toxic. Always use only the stalks in cooking and discard the leaves completely.

• How tart will the jam be?

The combination of sweet strawberries and tangy rhubarb creates a balanced flavor. The added sugar helps reduce the natural tartness of rhubarb, resulting in a sweet-tart jam.

• Can I reduce the sugar in this recipe?

Using less sugar might affect the jam’s texture and preservation. Pectin needs sugar to properly set, so follow the recipe measurements for best results.

• Do I need special equipment to make this jam?

You’ll need a large saucepan, sterilized jars, and a ladle. A canning pot is helpful but not mandatory if you plan to refrigerate the jam and consume it quickly.

Homemade Strawberry Rhubarb Jam Recipe Bursting with Flavor

• Capture the essence of summer with this homemade strawberry rhubarb jam that bursts with fresh, vibrant flavors straight from your garden or local farmers market.
• Whip up this delectable jam in under an hour, making it perfect for busy home cooks who want to create something special without spending all day in the kitchen.
• Enjoy flexible storage methods – process in a water bath for long-term preservation or simply refrigerate for a quick, delicious spread that'll last weeks in your fridge.
• Engage kids in a fun cooking activity that teaches preserving skills while creating a delicious treat the whole family can enjoy on toast, biscuits, or as a sweet gift to friends.

Essentials for the Homemade Strawberry Rhubarb Jam Recipe

• Rhubarb: Tangy vegetable that provides tartness and texture to the jam, choose bright red and firm stalks without blemishes.
• Strawberries: Sweet fruit that balances rhubarb's tartness, select ripe, bright red berries with no soft spots or mold.

• Lemon Juice: Adds brightness and helps with pectin activation, fresh juice is best for natural acidity.
• Sugar: Sweetens the jam and helps with preservation, granulated white sugar works perfectly.

• Pectin: Essential thickening agent that helps jam set properly, commercial powdered pectin ensures consistent texture.

Cooking Steps for the Homemade Strawberry Rhubarb Jam Recipe

Step 1: Prepare Fruity Base

• Fresh rhubarb stalks
• Ripe strawberries
• Lemon juice

Chop rhubarb and strawberries into small chunks. Toss them into a large saucepan and splash in the lemon juice. Warm the mixture over medium heat, gently stirring every few minutes. Let the fruits mingle and soften for about an hour, watching them break down into a luscious, fragrant blend.

Step 2: Activate Pectin Magic

Sprinkle pectin over the simmering fruit mixture. Stir thoroughly until completely dissolved. Crank up the heat and bring the concoction to a robust, bubbling boil that doesn’t calm down when stirred.

Step 3: Sweeten the Deal

Pour sugar into the boiling fruit mixture all at once. Whisk continuously to ensure even distribution. Keep the mixture at a vigorous boil, stirring constantly for one full minute to help sugar dissolve and flavors meld.

Step 4: Remove Foam

Pull the saucepan off the heat. Use a clean spoon to skim away any white foam floating on top, ensuring a smooth, glossy jam texture.

Step 5: Jar and Seal

Carefully ladle the hot jam into sanitized glass jars, leaving a small space at the top. Wipe jar rims clean with a damp cloth. Secure lids and rings tightly.

Step 6: Preserve or Chill

For long-term storage, process jars in a boiling water bath for ten minutes. Alternatively, let jam cool and store in the refrigerator for immediate enjoyment.

Tips for a Balanced Homemade Strawberry Rhubarb Jam Recipe

• Prevent Watery Jam: Cook rhubarb and strawberries slowly to naturally release pectin and achieve a thicker consistency without extra thickeners.
• Boost Flavor Depth: Add a pinch of vanilla extract or cinnamon to enhance the natural sweetness of strawberries and rhubarb.
• Control Sugar Levels: Reduce sugar amount for a more tart jam or use low-sugar pectin for a healthier alternative without compromising texture.
• Master Canning Safety: Always sterilize jars and lids thoroughly to prevent bacterial growth and ensure long-term preservation of your homemade jam.
• Adjust Tartness Balance: If rhubarb is particularly sour, increase strawberry proportion or add a touch of honey to soften the sharp flavor profile.

Storing the Homemade Strawberry Rhubarb Jam Recipe Right

• Store homemade strawberry rhubarb jam in airtight glass containers for up to 3 weeks in the refrigerator. Keep sealed tightly to maintain freshness and prevent contamination.
• Transfer cooled jam to freezer-safe containers, leaving 1/2-inch space for expansion. Freeze for maximum 6 months, ensuring flavor and texture remain intact.
• Thaw frozen jam in the refrigerator overnight. Stir gently before serving to restore consistency. Avoid microwaving, which can alter texture and taste.
• Always use clean utensils when scooping jam to prevent bacterial growth. Allow jam to reach room temperature before refrigerating to prevent condensation.

Foods That Work with the Homemade Strawberry Rhubarb Jam Recipe

• The tangy sweetness of strawberry rhubarb jam perfectly complements the rich, smooth texture of a classic cheesecake, creating a delightful dessert combination.
• Spread this vibrant jam generously over warm, flaky scones for a traditional British-inspired breakfast or afternoon tea experience that bursts with fruity flavor.
• Serve alongside creamy goat cheese as an appetizer, where the jam's bright acidity cuts through the cheese's richness, offering a balanced and elegant bite.
• Sip a chilled glass of sparkling rosé wine, whose light, fruity notes enhance the jam's sweet-tart profile and create a refreshing palate-pleasing moment.

Homemade Strawberry Rhubarb Jam Recipe Tweaks You’ll Love

• Low-Sugar Version: Replace regular sugar with a natural sweetener like stevia or monk fruit for a diabetic-friendly option that reduces overall sugar content.
• Honey Infusion: Swap white sugar with raw honey to add natural sweetness and provide additional antioxidant benefits to the jam.
• Chia Seed Boost: Incorporate chia seeds during cooking to enhance nutritional value and create a thicker jam consistency without additional pectin.
• Spiced Variation: Add ground cinnamon or ginger during cooking to introduce warm, complementary flavors that enhance the strawberry and rhubarb profile.

Homemade Strawberry Rhubarb Jam Recipe

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4.8 from 33 reviews

• Total Time: 35 minutes
• Yield: 8 1x

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Description

Sweet summer memories bloom with homemade strawberry rhubarb jam, blending tangy rhubarb and luscious strawberries into a perfectly balanced spread. Country gardens inspire this classic preserve that connects family traditions and delicious seasonal harvests you can savor all year long.

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Ingredients

Scale 1x2x3x

Fruits:

• 2 cups hulled and chopped fresh strawberries
• 3 cups chopped fresh rhubarb (about 3–4 stalks)

Thickening Agent:

• 1 box (1.75 ounces/49.6 grams) powdered fruit pectin

Sweeteners and Flavor Enhancers:

• 4 cups granulated sugar
• 1 tablespoon lemon juice

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Instructions

1. Chop rhubarb and strawberries into uniform pieces, ensuring even cooking and smooth texture.
2. Transfer fruit to a spacious heavy-bottomed pot, incorporating lemon juice to enhance flavor and prevent browning.
3. Gently heat the mixture over medium-low temperature, stirring periodically to prevent scorching and encourage fruit breakdown.
4. Once fruits soften and release natural juices, sprinkle pectin evenly across the surface, stirring thoroughly to eliminate any lumps.
5. Gradually elevate heat, allowing the mixture to reach a vigorous, rolling boil that cannot be disrupted by stirring.
6. Swiftly incorporate sugar, continuously whisking to guarantee complete dissolution and prevent crystallization.
7. Maintain aggressive boiling for precisely 60 seconds, which activates pectin and ensures proper jam consistency.
8. Remove from heat, carefully skimming accumulated foam to create a polished, clear preserve.
9. Sterilize glass jars with boiling water, then carefully ladle hot jam, leaving minimal headspace to prevent contamination.
10. Wipe jar rims meticulously with a clean cloth to ensure proper sealing.
11. Apply sterilized lids and rings, tightening gently but securely.
12. Process sealed jars in a rolling water bath for 10 minutes or refrigerate immediately for short-term storage.

Notes

• Adjust sweetness by reducing sugar for a tangier jam or adding more for a sweeter profile, depending on the ripeness of your fruits.
• Ensure proper pectin activation by maintaining a vigorous boil for exactly one minute, which helps the jam set correctly without becoming too runny or too stiff.
• Use fresh, ripe strawberries and crisp rhubarb for the most vibrant flavor and best texture, avoiding overripe or soft fruits that might compromise the jam’s consistency.
• Experiment with additional spices like vanilla extract or a pinch of cinnamon to enhance the jam’s complexity and create a unique homemade twist.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Snacks, Desserts
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 180
• Sugar: 1 g
• Sodium: 350 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 3 g
• Protein: 8 g
• Cholesterol: 20 mg