Sweet-Tangy Strawberry Rhubarb Jam Recipe: Homemade Bliss

Sweet summer memories burst to life with this delightful strawberry rhubarb jam that captures garden-fresh flavors in every spoonful.

Ripe berries and tart stalks create a magical combination impossible to resist.

Homemade preserves always feel like a special culinary adventure waiting to unfold.

Seasonal ingredients sing together, blending tartness and sweetness into a vibrant spread.

No store-bought version can match the pure, intense flavor of carefully crafted jam straight from your kitchen.

Simple techniques and fresh produce make this recipe a delicious weekend project you’ll want to master.

Slather this incredible jam on warm toast and savor the pure joy of homemade goodness.

Everything You’re Curious About Strawberry Rhubarb Jam

• Why use both strawberries and rhubarb in this jam?

The combination creates a perfect balance of sweetness from strawberries and tartness from rhubarb, resulting in a complex and delicious flavor profile that’s more interesting than using just one fruit.

• Can I reduce the sugar in this recipe?

Pectin requires a specific sugar ratio to set properly, so reducing sugar might prevent the jam from thickening. For best results, follow the recipe measurements exactly.

• Is it necessary to use powdered pectin?

Powdered pectin helps the jam set quickly and provides consistent texture. While you could make jam without it, using pectin ensures a reliable, smooth jam with the right consistency.

• How do I know if my jam has set correctly?

After cooling, the jam should be thick and hold its shape when spooned.

Why Strawberry Rhubarb Jam Is a Tangy-Sweet Favorite

• Capture Seasonal Freshness: Preserve the vibrant flavors of ripe strawberries and tangy rhubarb in a delightful homemade jam that bursts with garden-fresh goodness.
• Master Simple Preservation: Learn an easy canning technique that transforms fresh produce into a delicious spread you can enjoy long after the growing season ends.
• Create Versatile Pantry Staple: Craft a multipurpose jam perfect for spreading on toast, filling pastries, or adding a sweet-tart twist to breakfast and desserts.
• Enjoy Customizable Flavor: Control the sweetness and texture by making your own jam, ensuring a personalized condiment that beats store-bought versions every time.

What You’ll Need for This Fruity Jam

• Strawberries: Sweet and juicy red berries that provide a vibrant flavor and natural sweetness to the jam.
• Rhubarb: Tart and tangy stalks that add a unique, sharp taste and beautiful pink color to the preserve.

• Powdered Pectin, Sugar: Essential components that help the jam set and create a perfect spreadable consistency.

• Lemon Juice: Bright citrus juice that balances the sweetness and helps activate the pectin for proper setting.

• Half-Pint Jars, Lids, Bands: Clean and sterilized containers that safely preserve the jam for long-term storage.
• Boiling Water Canner: Large pot used to process and seal the jars, ensuring food safety and preservation.

How to Make Homemade Strawberry Rhubarb Jam

Step 1: Combine Fruity Goodness

In a large Dutch oven, toss together fresh strawberries, chopped rhubarb, and a splash of bright lemon juice. The combination will create a vibrant base for your delicious jam.

Step 2: Activate the Pectin

Sprinkle powdered pectin into the fruit mixture. Crank up the heat to medium-high and stir constantly until the mixture reaches a wild, rolling boil that bubbles aggressively across the entire surface.

Step 3: Sweet Sugar Rush

Dump all the sugar into the boiling fruit in one swift motion. Keep stirring vigorously as the mixture returns to a full rolling boil.

Continue boiling and stirring for exactly one minute to ensure perfect jam consistency.

Step 4: Remove Foam

Take the pot off the heat and gently skim away any white foam that has formed on top of the jam.

This helps create a crystal-clear, beautiful preserve.

Step 5: Jar the Deliciousness

Carefully ladle the hot jam into clean, sterilized half-pint mason jars.

Leave a small quarter-inch of space at the top of each jar.

Step 6: Eliminate Air Bubbles

Tap the jars gently or use a soft spatula to remove any trapped air bubbles.

Adjust the headspace if needed to ensure a perfect seal.

Step 7: Seal the Jars

Wipe the jar rims clean with a damp cloth.

Place the lids on top and twist the bands until they’re just finger-tight – not too loose, not too tight.

Step 8: Water Bath Processing

Carefully lower the sealed jars into a boiling water canner.

Make sure the jars are completely submerged in the hot water.

Step 9: Cool and Store

Process the jars in the boiling water for 10 minutes.

Remove and let them sit undisturbed for 12 to 24 hours. Listen for the satisfying pop of the lids sealing as they cool.

Your homemade strawberry rhubarb jam is ready to enjoy!

Tips for the Best Texture and Flavor

• Use ripe, in-season strawberries for the most vibrant flavor and natural sweetness.
• Choose fresh, firm rhubarb stalks with a deep red color for the best texture and taste.
• Consider reducing sugar slightly if using very sweet strawberries to maintain a balanced tartness.
• Test jam's readiness by placing a small amount on a chilled plate; it should wrinkle when pushed with a finger.
• Ensure all canning equipment is thoroughly cleaned and sterilized to prevent bacterial growth and preserve jam safely.

Fresh Flavor Ideas for Your Next Jam Batch

• Ginger Infusion: Add 2 tablespoons of finely minced fresh ginger during the initial cooking stage for a warm, spicy undertone that complements the fruity base.
• Balsamic Blend: Incorporate 2 tablespoons of aged balsamic vinegar just before removing from heat to create a complex, tangy flavor profile that enhances the natural sweetness.
• Lavender Essence: Sprinkle 1 tablespoon of dried culinary lavender during the boiling process to introduce a subtle floral note that elevates the traditional jam recipe.
• Bourbon Kick: Stir in 2 tablespoons of bourbon whiskey after removing from heat for a rich, sophisticated flavor that adds depth to the classic strawberry rhubarb combination.

What to Spread with Strawberry Rhubarb Jam

• Pair Perfectly with Creamy Cheesecake: The sweet-tart strawberry rhubarb jam creates a delightful contrast when spread over a rich, velvety cheesecake slice, balancing the dessert's creaminess with bright fruity notes.
• Complement with Aged Gouda: The jam's vibrant flavor wonderfully cuts through the nutty, slightly sharp taste of aged Gouda cheese, making an incredible cheese board addition that surprises and delights taste buds.
• Elevate Morning Toast: Spread this homemade jam generously on warm, buttered sourdough or whole grain toast for a breakfast experience that transforms ordinary morning routines into a gourmet moment.

How to Store Jam for Long-Lasting Sweetness

• Refrigerate: Store unopened jam jars in a cool, dark pantry for up to one year. Once opened, keep in the refrigerator and consume within 3-4 weeks for best flavor and quality.
• Freeze: Transfer cooled jam to freezer-safe containers, leaving 1/2-inch space for expansion. Freeze for up to 6 months. Thaw in the refrigerator overnight before using.
• Canning Shelf: Sealed processed jars can be stored in a dark, cool pantry at room temperature for 12-18 months. Check seals periodically to ensure proper preservation.
• Room Temperature: Properly sealed, processed jam can sit in a dark pantry away from direct sunlight and heat sources for optimal preservation. Avoid storing near warm appliances.

Strawberry Rhubarb Jam Recipe

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• Total Time: 30 minutes
• Yield: 5 1x

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Description

Sweet summer memories bloom in this classic Strawberry Rhubarb Jam, blending tart rhubarb with sun-kissed strawberries. Homemade preserves deliver pure seasonal joy, inviting you to savor each spoonful of delightful, garden-fresh goodness.

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Ingredients

Scale 1x2x3x

Fruits:

• 4 cups (946 ml) fresh strawberries, crushed
• 2 cups (473 ml) chopped fresh rhubarb

Pectin and Acid:

• 1 package (1.75 ounces / 50 grams) powdered fruit pectin
• 1/4 cup (60 ml) bottled lemon juice

Sweetener:

• 5–1/2 cups (1102 grams) sugar

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Instructions

1. Gather fresh strawberries and rhubarb, chopping them into uniform pieces in a large Dutch oven.
2. Squeeze fresh lemon juice over the chopped fruits to enhance flavor and prevent browning.
3. Sprinkle powdered pectin evenly across the fruit mixture, stirring thoroughly to distribute.
4. Heat the mixture over medium-high temperature, continuously stirring until it reaches a vigorous, rolling boil.
5. Rapidly pour the entire measured sugar quantity into the boiling fruit, stirring quickly to prevent scorching.
6. Maintain the rolling boil for exactly 60 seconds, stirring constantly to ensure even sugar dissolution.
7. Immediately remove the pot from heat, using a metal spoon to skim off any white foam accumulating on the surface.
8. Carefully ladle the hot jam into sanitized glass jars, leaving a small 1/4-inch space at the top.
9. Eliminate potential air pockets by gently tapping the jar sides or sliding a non-metallic utensil along the interior.
10. Thoroughly clean jar rims with a damp cloth to ensure a proper seal.
11. Securely attach sterilized lids, tightening bands until just finger-snug.
12. Submerge sealed jars completely in a boiling water bath, processing for 10 minutes at a consistent temperature.
13. Transfer processed jars to a stable surface, allowing them to cool undisturbed for 12-24 hours to complete the sealing process.

Notes

• Select ripe, firm strawberries and fresh rhubarb for the most vibrant flavor and best texture in your jam.
• Use powdered pectin for a reliable and consistent set, ensuring your jam reaches the perfect spreadable consistency.
• Sterilize jars thoroughly to prevent bacterial growth and extend the shelf life of your homemade preserve.
• Consider reducing sugar for a less sweet version or use alternative sweeteners like honey for a different flavor profile.

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

Nutrition

• Serving Size: 5
• Calories: 261
• Sugar: 54 g
• Sodium: 1 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 67 g
• Fiber: 1 g
• Protein: 1 g
• Cholesterol: 0 mg