If there’s one thing that screams "spring," it’s the tart, vibrant flavor of rhubarb paired with the sweet, juicy goodness of strawberries. This homemade rhubarb strawberry jam is the perfect way to capture the fleeting flavors of the season and enjoy them all year long. The combination of these two fruits creates a balanced jam with just the right amount of sweetness and tang.
This jam is great for spreading on toast, stirring into yogurt, or using as a filling for pastries. Plus, making it at home allows you to control the sweetness and the consistency, so you get the perfect jam every time. And, if you're feeling adventurous, you can even add a splash of vanilla or a pinch of cinnamon for an extra twist!
Why You’ll Love This Rhubarb Strawberry Jam:
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Perfect Balance of Sweet and Tart: The strawberries lend sweetness, while the rhubarb adds a tangy, refreshing bite.
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Simple Ingredients: Just a handful of ingredients and a little time will result in a delicious homemade jam.
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Versatile: Enjoy it on toast, with cheese, in baked goods, or as a topping for desserts.
Recipe: Rhubarb Strawberry Jam
Makes: 4-5 jars
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Ingredients:
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4 cups chopped rhubarb (about 4-5 stalks)
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2 cups chopped strawberries (hulled)
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4 cups granulated sugar
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1/4 cup fresh lemon juice (about 2 lemons)
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1/2 tsp vanilla extract (optional, but adds a lovely depth)
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1 pouch (1.75 oz) fruit pectin (such as Sure-Jell)
Instructions:
Step 1: Prepare the Fruit
Start by washing and chopping the rhubarb and strawberries. For the rhubarb, cut off the leaves and chop the stalks into small pieces (about 1/2 inch each). Hull and chop the strawberries into quarters. Set the fruit aside.
Step 2: Cook the Fruit
In a large pot, combine the chopped rhubarb, strawberries, and lemon juice. Stir to combine, then cook over medium heat, stirring occasionally, until the rhubarb breaks down and releases its juices (about 10-15 minutes). The fruit will soften and create a bit of syrup.
Step 3: Add Sugar & Pectin
Once the fruit has softened, stir in the sugar and fruit pectin. Bring the mixture to a boil, stirring constantly to dissolve the sugar. Once it reaches a full rolling boil, let it cook for 5-7 minutes, stirring frequently. You'll notice the jam start to thicken as it boils. (If using vanilla extract, add it during the last minute of cooking.)
Step 4: Check for Doneness
To check if the jam is done, place a spoonful on a chilled plate and let it sit for a minute. Push it with your finger—if it wrinkles and holds its shape, it’s ready. If not, continue boiling for a couple more minutes and re-test.
Step 5: Jar the Jam
Once the jam has thickened to your liking, remove the pot from the heat and skim off any foam with a spoon. Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars clean and seal them with lids.
Step 6: Process the Jars (Optional for Shelf Storage)
To ensure a longer shelf life, process the jars in a water bath. Place the sealed jars in a large pot of boiling water, making sure the water covers the jars by at least an inch. Boil for 10 minutes, then remove and let them cool. You’ll hear a “pop” sound when the jars seal correctly.
Step 7: Cool and Store
Let the jars cool to room temperature, then store them in a cool, dark place. Once opened, store the jam in the fridge for up to 3 weeks.
Serving Suggestions:
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Spread it on warm, buttered toast or English muffins.
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Use it as a filling for pastries, tarts, or thumbprint cookies.
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Stir into yogurt or cottage cheese for a fresh snack.
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Pair it with cheese for a tangy-sweet cheese board.
Cooking Tip:
To get the best texture, make sure to use fruit pectin, as it helps the jam set properly. And if you prefer a smoother jam, feel free to use an immersion blender before you jar it, though some texture from the rhubarb and strawberries can be part of the charm!