Sweet Symphony: Bright Strawberry Rhubarb Jam Recipe

Sweet summer memories dance on the palate with this classic strawberry rhubarb jam that captures the essence of seasonal freshness.

Ripe strawberries mingle with tart rhubarb, creating a perfect balance of flavors in every spoonful.

The ruby-red preserve bursts with natural sweetness and tangy undertones that sing of garden-fresh ingredients.

Local farmers’ markets overflow with the ripest berries and crisp rhubarb stalks, inspiring this simple yet delectable spread.

Homemade jam brings comfort and nostalgia, transforming ordinary toast into a delightful morning treat.

Each jar promises a taste of sunshine, preserving the best of summer’s bounty in just a few delicious spoonfuls.

Prepare to savor every vibrant bite of this irresistible jam that connects you directly to nature’s sweetest offerings.

How to Make Strawberry Rhubarb Jam from Scratch

• Prep Fresh Produce

Chop rhubarb and strawberries into small pieces, ensuring they’re clean and free from blemishes. Squeeze fresh lemon juice over the fruit to enhance flavor and help with setting.

• Simmer and Soften Fruit

Pour chopped fruit into a large pot, gently heating and stirring until the mixture becomes soft and starts breaking down. The fruit will release natural juices and create a beautiful rich color.

• Activate Pectin Magic

Sprinkle pectin powder into the bubbling fruit mixture, stirring consistently to help the jam thicken. Bring the contents to a vigorous boil that continues even when stirred.

• Sweeten and Seal the Deal

Add granulated sugar all at once, stirring rapidly to prevent burning. Maintain a hard boil for one minute to ensure proper consistency and flavor melding.

• Jar and Preserve

Remove from heat and quickly skim any foam from the top. Carefully transfer hot jam into clean glass containers, wiping rims to ensure a tight seal. Cool completely before storing in the refrigerator or processing in a water bath for long-term preservation.

Ideas for Adjusting Sweetness or Tartness in the Jam

• Use a heavy-bottomed pot to prevent burning and ensure even heat distribution for smoother jam texture.
• Check freshness of pectin before using; expired pectin can prevent proper jam setting and affect overall consistency.
• Homemade jam keeps up to 1 year when properly canned, or 3-4 weeks when refrigerated after opening.
• For low-sugar version, replace regular sugar with low-sugar pectin and natural sweeteners like stevia or honey, reducing total sugar content by 50-75%.
• Experiment by adding vanilla extract, cinnamon, or fresh mint during cooking to create unique flavor profiles that complement the strawberry-rhubarb base.

Serving Strawberry Rhubarb Jam on Toast or Tarts

• Sweet Breakfast Companion: Spread this vibrant jam generously on warm, buttered toast or freshly baked croissants for a delightful morning treat.
• Dessert Enhancer: Swirl the jam into vanilla yogurt, drizzle over cheesecake, or use as a filling for thumbprint cookies to elevate your sweet creations.
• Cheese Pairing Delight: Serve alongside a cheese board with brie, camembert, or cream cheese to create a stunning appetizer that balances sweet and tangy flavors.
• Gifting Treasure: Package the jam in decorative jars with ribbons, making it a thoughtful homemade gift for friends and family who appreciate artisan preserves.

Storage Tips to Keep Your Jam Shelf-Stable

• Refrigerate homemade jam for up to 3 weeks in sealed containers, keeping its vibrant flavor and texture intact.
• Transfer cooled jam into freezer-safe glass jars or plastic containers, leaving 1/2-inch space at top for expansion, and store frozen for 6-12 months.
• Decorate clean jars with fabric circles, ribbon, and custom labels for charming homemade food gifts that wow friends and family.
• Properly sealed water bath processed jars can safely sit in cool, dark pantry spaces for 12-18 months without refrigeration, maintaining delicious taste and quality.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Calories: 50 kcal

Servings: 9

Ingredients That Make Strawberry Rhubarb Jam Bold

• Rhubarb: Tart and tangy vegetable that provides a zingy backbone to the jam, choose firm stalks with bright color and no blemishes.
• Strawberries: Sweet and juicy berries that balance rhubarb's tartness, select ripe, deeply colored fruits with no soft spots.
• Lemon Juice: Bright citrus that helps preserve color and adds natural pectin, pick fresh lemons with vibrant skin.

• Pectin: Natural fruit-based thickener that helps jam set perfectly, choose high-quality commercial pectin for consistent results.

• Granulated Sugar: Essential for preserving jam and balancing fruit flavors, use pure cane sugar for best taste and texture.

Tools That Help Jam Set with the Perfect Texture

• Large saucepan: Essential for cooking and simmering the fruit mixture.
• Wooden spoon: Perfect for stirring ingredients without scratching the pan.
• Measuring cups: Helps accurately measure fruit, sugar, and lemon juice.
• Pectin packet: Critical ingredient for jam thickening and setting.
• Ladle: Needed for transferring hot jam into jars smoothly.
• Canning jars with lids and rings: Required for storing and preserving the jam.
• Large pot or water bath canner: Used for processing and sealing jars.
• Jar tongs: Helpful for safely handling hot jars during canning.
• Clean kitchen towels: Useful for wiping jar rims and handling hot surfaces.

Vibrant Strawberry Rhubarb Jam Recipe

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4.6 from 33 reviews

• Total Time: 35 minutes
• Yield: 9 1x

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Description

Sweet summer memories bloom in this homemade strawberry rhubarb jam, blending tart rhubarb with luscious strawberries. Preserving garden-fresh flavors, you’ll savor a spoonful of seasonal nostalgia on morning toast or as a delightful dessert companion.

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Ingredients

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• 2 cups fresh strawberries (hulled and chopped)
• 3 cups fresh rhubarb (chopped, about 3–4 stalks)
• 4 cups granulated sugar
• 1 tablespoon lemon juice
• 1 box (1.75 ounces) powdered fruit pectin

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Instructions

1. Fruit Preparation: Combine rhubarb, strawberries, and lemon juice in a large saucepan, gently simmering over medium heat while stirring intermittently until fruits soften and break down, approximately 57 minutes.
2. Pectin Integration: Thoroughly incorporate pectin into the fruit mixture, elevating the heat to achieve a vigorous rolling boil while continuously stirring.
3. Sugar Incorporation: Swiftly add sugar in one smooth motion, maintaining constant stirring and returning the mixture to a robust boil. Maintain the intense boiling for precisely one minute to activate pectin and develop optimal consistency.
4. Finishing and Jarring: Remove from heat and delicately skim away any surface foam. Carefully transfer the hot jam into sanitized glass containers, ensuring clean rim edges and secure lid attachment. Leave a precise 1/4-inch headspace for proper sealing.
5. Preservation Method: For long-term storage, submerge sealed jars in a boiling water bath for ten minutes. Alternatively, allow jam to cool and refrigerate for immediate consumption. Ensure proper sealing technique to maintain jam’s quality and prevent potential contamination.

Notes

• Choose perfectly ripe strawberries and fresh rhubarb for the most vibrant flavor and natural sweetness in your jam.
• Adjust sugar quantity based on fruit’s natural sweetness and personal preference, reducing amount for a more tart jam.
• Ensure pectin dissolves completely by stirring thoroughly and maintaining consistent heat during the boiling process.
• Properly sealed and processed jars can preserve jam for up to one year in a cool, dark pantry, while refrigerated versions last about 3-4 weeks.

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

Nutrition

• Serving Size: 9
• Calories: 50
• Sugar: 12 g
• Sodium: 2 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 13 g
• Fiber: 1 g
• Protein: <1 g
• Cholesterol: 0 mg