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 captures the sweet-tart flavor of strawberries and rhubarb, making it perfect for spreading on toast or using in desserts. Its vibrant color and fresh taste make it suitable for summer picnics, holiday gifts, or a special breakfast treat. You’ll love how simple it is to prepare!
Why You’ll Love This Recipe
- Easy to Make: With just a few ingredients and straightforward steps, you’ll have homemade jam in no time.
- No Pectin Required: This recipe achieves the perfect jam consistency without the need for pectin, letting the natural flavors shine.
- Versatile Use: Enjoy this jam on toast, in yogurt, or as a filling for pastries—it’s delicious in many ways!
- Perfect for Gifting: Jars of strawberry rhubarb jam make thoughtful gifts that friends and family will appreciate.
- Long Shelf Life: When properly canned, this jam can last up to a year, providing you with a taste of summer all year round.
Tools and Preparation
Before you get started with your strawberry rhubarb jam, it’s important to gather the right tools. Using the proper equipment will ensure your canning process goes smoothly.
Essential Tools and Equipment
- Large saucepan
- Glass mason jars with lids
- Water bath canner
- Ladle
- Tongs
Importance of Each Tool
- Large saucepan: Essential for cooking the ingredients together evenly and achieving the right consistency for your jam.
- Glass mason jars: Perfect for storing your jam safely; they are designed to be sealed tight during canning.
- Water bath canner: Ensures that your jars are submerged properly for effective sealing during the canning process.
- Ladle: Helps pour hot jam into jars without spilling.
Ingredients
To make delicious Strawberry Rhubarb Jam, you will need 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: Prepare the Fruit Mixture
Combine all ingredients (5 cups rhubarb, 2 cups hulled and halved strawberries, 2 1/4 cups sugar, and 1 tablespoon fresh lemon juice) in a medium to large saucepan over medium heat. Once the mixture starts to bubble, reduce heat to medium-low. You want it set so it continues bubbling gently when stirred.
Continue to cook while stirring occasionally until the jam thickens. This usually takes about an hour until the temperature of the mixture reaches over 220°F.
Step 2: Decide on Storage Method
If you plan to refrigerate or freeze the jam:
– Transfer jam to clean glass mason jars. If refrigerated, use within two weeks. If frozen, leave enough headroom in each jar for expansion; it’s best enjoyed within six months but can last longer if needed.
If you plan to water bath can the jam:
1. While cooking the jam, sterilize four 1-cup jelly glass jars along with their rings and lids by boiling them in water for ten minutes or running them through a dishwasher.
2. Transfer sterilized jars, lids, and bands onto a clean dish towel.
3. Prepare a very large covered pot of boiling water; ensure there’s enough water so that filled jars are submerged by at least one inch when added.
Step 3: Filling Jars with Jam
Fill each jar with hot jam while leaving at least 1⁄4 space at the top. Place lids on jars and secure ring bands just tight enough that they can be easily unscrewed.
Step 4: Process Jars in Boiling Water
Transfer filled jars into the pot of gently boiling water and let them boil for ten minutes. Once done, transfer jars—set at least one inch apart—onto a dish towel and allow them to cool undisturbed for twenty-four hours. You should hear seals pop soon after removing from water.
Step 5: Storing Your Jam
If any jar is not fully sealed or if you skipped canning altogether, refrigerate and use within two weeks. Sealed jars keep well in a cool dark place for up to one year.
Now you have your very own 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 tangy flavor. Here are some creative serving suggestions to enjoy this homemade treat.
On Toast or Biscuits
- Toasted Bread: Spread a generous layer of strawberry rhubarb jam on warm toasted bread for a simple breakfast.
- Flaky Biscuits: Pair the jam with freshly baked biscuits for a comforting and indulgent snack.
With Cheese
- Cream Cheese: Top a block of cream cheese with the jam for a quick and easy appetizer, perfect with crackers.
- Brie: Serve warm brie topped with strawberry rhubarb jam as an elegant cheese board addition.
In Desserts
- Ice Cream Sundae: Drizzle the jam over vanilla ice cream for a refreshing dessert that balances sweetness and tartness.
- Yogurt Parfait: Layer the jam in yogurt parfaits with granola and fresh fruits for a nutritious breakfast or snack.
As a Glaze
- Meat Glaze: Use strawberry rhubarb jam as a glaze for grilled chicken or pork, adding depth and flavor to your dish.
- Vegetable Glaze: Brush the jam onto roasted carrots or Brussels sprouts for a sweet twist on savory vegetables.
In Beverages
- Sparkling Water: Mix the jam into sparkling water for a refreshing, fruity drink on hot days.
- Cocktails: Incorporate the jam into cocktails like mojitos or spritzers for an unexpected flavor boost.
How to Perfect Strawberry Rhubarb Jam
To achieve the best strawberry rhubarb jam, consider these helpful tips. They can enhance the flavor and consistency of your homemade creation.
- Use Fresh Ingredients: Always select fresh strawberries and rhubarb for optimal taste. The fresher the fruit, the better your jam will be.
- Adjust Sugar Levels: Depending on your preference, you can adjust the amount of sugar in your recipe. Less sugar will result in a tangier flavor.
- Check Thickness: To test if your jam has thickened enough, place a spoonful on a cold plate; it should hold its shape when cooled.
- Sterilize Properly: Make sure jars are thoroughly sterilized before filling them with hot jam to ensure safety during storage.
- Store Correctly: Once sealed, store your jars in a cool, dark place. This will help maintain freshness longer.
- Experiment with Flavors: Feel free to add spices like cinnamon or ginger during cooking for unique flavor variations.
Best Side Dishes for Strawberry Rhubarb Jam
Strawberry rhubarb jam pairs well with various side dishes that complement its sweet-tart profile. Here are some delightful options to consider:
- Savory Oatmeal: Top oatmeal with cheese and strawberry rhubarb jam for an exciting breakfast twist.
- Grilled Cheese Sandwich: Add a layer of jam to grilled cheese sandwiches for added flavor contrast.
- Roasted Sweet Potatoes: Serve roasted sweet potatoes drizzled with strawberry rhubarb jam to enhance their natural sweetness.
- Pancakes or Waffles: Use the jam as syrup on pancakes or waffles for an extra burst of fruity goodness.
- Cheese Platter: Include assorted cheeses alongside your strawberry rhubarb jam on a cheese platter for variety.
- Salad Dressing: Whisk together olive oil, vinegar, and strawberry rhubarb jam as an interesting salad dressing option.
Common Mistakes to Avoid
Making Strawberry Rhubarb Jam can be straightforward, but there are common pitfalls to watch for. Here are some mistakes to avoid for the best results.
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Skipping sterilization: Not sterilizing your jars can lead to spoilage. Always sterilize jars and lids before filling them with jam to ensure safety and longevity.
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Using unripe fruit: Using underripe strawberries or rhubarb can affect flavor and sweetness. Choose ripe, fresh fruit for the best taste in your Strawberry Rhubarb Jam.
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Ignoring cooking temperature: Cooking at too high a temperature can cause the jam to burn. Cook your mixture over medium heat and stir occasionally until it reaches the proper thickness.
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Not measuring ingredients accurately: Incorrect measurements can throw off the balance of flavors. Always measure your rhubarb, strawberries, sugar, and lemon juice carefully for a successful jam.
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Overfilling jars: Overfilling jars can prevent proper sealing and lead to spoilage. Leave at least 1⁄4 of space at the top of each jar when filling with jam.
Storage & Reheating Instructions
Refrigerator Storage
- Store in clean glass mason jars.
- Best used within 2 weeks if refrigerated.
Freezing Strawberry Rhubarb Jam
- Use freezer-safe glass or plastic containers.
- Allow headspace for expansion; best enjoyed within 6 months but can last longer if needed.
Reheating Strawberry Rhubarb Jam
- Oven: Preheat to 350°F and place jam in an oven-safe dish until warmed through.
- Microwave: Heat in short intervals (20-30 seconds) until warm; stir between intervals.
- Stovetop: Gently reheat in a saucepan over low heat, stirring frequently to avoid burning.
Frequently Asked Questions
Here are some common questions about making Strawberry Rhubarb Jam that might help clarify the process.
How do I know when my Strawberry Rhubarb Jam is done cooking?
The jam is ready when it has thickened and reaches a temperature of over 220°F on a candy thermometer. You can also do the plate test by placing a spoonful on a cold plate; if it holds its shape after cooling slightly, it’s done.
Can I make Strawberry Rhubarb Jam without pectin?
Yes! This recipe is designed to create delicious Strawberry Rhubarb Jam without pectin. The natural pectin from the fruit combined with sugar helps thicken the jam effectively.
What is the best way to store homemade Strawberry Rhubarb Jam?
Store your jam in clean, sterilized glass jars. If refrigerated, use within two weeks; if frozen, it’s best consumed within six months but may last longer.
Can I substitute other fruits in this recipe?
Absolutely! You can experiment with other fruits like blueberries or raspberries alongside strawberries or rhubarb for varied flavors.
Final Thoughts
Making Strawberry Rhubarb Jam is not only easy but also incredibly rewarding. This recipe showcases a delightful balance of tartness and sweetness that pairs wonderfully with breakfast dishes or as a topping for desserts. Feel free to customize this jam by adding spices like cinnamon or ginger for an extra twist! Don’t hesitate to try this delicious recipe—your taste buds will thank you!
Strawberry Rhubarb Jam
- Total Time: 1 hour 20 minutes
- Yield: Approximately 10 servings 1x
Description
Experience the delightful taste of homemade Strawberry Rhubarb Jam, a sweet-tart spread perfect for any occasion. Made with fresh strawberries and rhubarb, this simple recipe requires no pectin, allowing the natural flavors to shine through. The vibrant color and refreshing taste make it an ideal addition to breakfasts, desserts, or as a thoughtful gift. Whether you’re spreading it on toast or using it in creative dishes, this jam is sure to impress. Enjoy the essence of summer all year round with your own jar of this delicious goodness!
Ingredients
- 5 cups rhubarb (cut into 1/2" cubes)
- 2 cups strawberries (hulled and halved)
- 2 1/4 cups sugar
- 1 tablespoon fresh lemon juice
Instructions
- In a large saucepan over medium heat, combine rhubarb, strawberries, sugar, and lemon juice. Stir until bubbling.
- Lower heat to medium-low and cook for about an hour, stirring occasionally until thickened (temperature should exceed 220°F).
- For canning, sterilize jars while cooking the jam. Fill jars with hot jam, leaving 1/4" space at the top.
- Process jars in boiling water for ten minutes. Cool for 24 hours before checking seals.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
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