Why You’ll Love This Recipe

This homemade jam is a simple and delightful treat, bursting with the vibrant flavors of strawberries and rhubarb. The addition of lemon juice and vanilla extract enhances the overall flavor profile, making this jam not only a great spread but also an excellent ingredient for your favorite desserts. With just a few ingredients and a little time, you can create a jar of this sweet treat to enjoy all year round.

Ingredients

2 cups rhubarb, chopped
2 cups strawberries, hulled and sliced
4 cups granulated sugar
¼ cup lemon juice
½ teaspoon vanilla extract
1 package (1.75 oz) fruit pectin (like Sure-Jell)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Rhubarb and Strawberry Jam: A Sweet Delight Awaits!

Directions

Prepare the fruit:
In a large mixing bowl, combine the chopped rhubarb and sliced strawberries. Add the granulated sugar and stir well. Let the mixture sit for about 1-2 hours to macerate and release its juices.
Cook the jam:
Transfer the fruit mixture to a large pot over medium heat. Add the lemon juice and vanilla extract, stirring to combine.
Boil the mixture:
Allow the mixture to come to a boil, stirring gently. Once boiling, add the fruit pectin while stirring constantly. Continue cooking for about 10-15 minutes, or until the jam reaches your desired thickness.
Skim and jar the jam:
Remove the pot from heat and skim off any foam that forms on the surface. Carefully pour the hot jam into sterilized jars, leaving about ¼ inch of headspace at the top.
Seal and process the jars:
Seal the jars with lids and process them in a boiling water bath for about 10 minutes to ensure proper preservation.
Cool and store:
Let the jam cool completely at room temperature before storing it in the refrigerator.

Servings and Timing

Servings: Approximately 8 cups
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Storage/Reheating

Store your jam in the refrigerator for up to 3 weeks, or process it properly for longer shelf life. Once opened, it should be used within a few weeks for optimal freshness.

FAQs

1. Can I use frozen fruit for this recipe?

Yes, you can use frozen strawberries and rhubarb, but be sure to thaw and drain the excess water before using them in the recipe.

2. Can I adjust the sugar content?

Yes, you can reduce the sugar to your preference, but keep in mind that sugar helps with both the sweetness and preservation of the jam. Reducing it too much may affect both taste and shelf life.

3. Can I make this jam without pectin?

Yes, you can make this jam without pectin, but it will take longer to reach the desired consistency. You can also try using natural pectin found in apples or citrus fruits, which will help the jam set.

4. How do I test the jam’s thickness?

To test the jam’s thickness, place a small spoonful on a cold plate, let it sit for a minute, and then run your finger through it. If it wrinkles and doesn’t run back together, it’s ready.

5. How do I store the jam if I don’t want to process it in a water bath?

If you’re not using a water bath, store the jam in the refrigerator and use it within a couple of weeks. You can also freeze it for longer storage.

6. Can I substitute lemon juice with something else?

Lemon juice helps to balance the sweetness and helps the jam set. You can substitute it with other citrus juices, like lime or orange, but lemon gives the best flavor for this jam.

7. Can I use another type of pectin?

Yes, you can use any fruit pectin or even a no-sugar pectin if you want to make a low-sugar version of the jam.

8. Can I double the recipe?

Yes, you can double or triple the recipe, but make sure to use a larger pot to avoid spillage while cooking.

9. How can I make this jam more flavorful?

Feel free to add a pinch of cinnamon or a dash of ginger for a unique twist to the traditional jam flavor.

10. Can I make this recipe with just strawberries?

Yes, you can make strawberry jam by just using strawberries and adjusting the pectin and sugar accordingly. The rhubarb adds a nice tartness, but strawberries alone work perfectly as well.

Conclusion

Rhubarb and Strawberry Jam is the perfect homemade treat that captures the essence of spring and summer in every jar. It’s simple to make, requires just a few ingredients, and is incredibly versatile. Whether you spread it on toast, add it to desserts, or eat it straight from the jar, this jam will quickly become a favorite in your kitchen!

Rhubarb and Strawberry Jam: A Sweet Delight Awaits!

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Rhubarb and Strawberry Jam is a perfect blend of sweet and tart flavors, making it an ideal spread for toast, a filling for desserts, or simply enjoyed straight from the jar. The combination of juicy strawberries and tangy rhubarb creates a deliciously refreshing jam that’s sure to become a pantry favorite.

Author: Amy
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 8 cups
Category: Dessert
Method: Boiling
Cuisine: American
Diet: Vegetarian

Ingredients

2 cups rhubarb, chopped

2 cups strawberries, hulled and sliced

4 cups granulated sugar

¼ cup lemon juice

½ teaspoon vanilla extract

1 package (1.75 oz) fruit pectin (like Sure-Jell)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the fruit: In a large mixing bowl, combine the chopped rhubarb and sliced strawberries. Add the granulated sugar and stir well. Let the mixture sit for about 1-2 hours to macerate and release its juices.
Cook the jam: Transfer the fruit mixture to a large pot over medium heat. Add the lemon juice and vanilla extract, stirring to combine.
Boil the mixture: Allow the mixture to come to a boil, stirring gently. Once boiling, add the fruit pectin while stirring constantly. Continue cooking for about 10-15 minutes, or until the jam reaches your desired thickness.
Skim and jar the jam: Remove the pot from heat and skim off any foam that forms on the surface. Carefully pour the hot jam into sterilized jars, leaving about ¼ inch of headspace at the top.
Seal and process the jars: Seal the jars with lids and process them in a boiling water bath for about 10 minutes to ensure proper preservation.
Cool and store: Let the jam cool completely at room temperature before storing it in the refrigerator.

Notes

You can use frozen strawberries and rhubarb, but make sure to thaw and drain any excess water before using them in the recipe.

If you want to reduce the sugar, you can adjust it to your preference, but keep in mind it helps with both flavor and preservation.

If you don’t want to use pectin, you can try making the jam without it, but it will take longer to reach the desired consistency.

To test the jam’s thickness, place a spoonful on a cold plate, let it sit for a minute, and then run your finger through it. If it wrinkles, it’s ready!

If you’re not processing the jam in a water bath, store it in the refrigerator and use within a few weeks, or freeze for longer storage.

You can substitute lemon juice with lime or orange juice, though lemon provides the best flavor for this jam.

Feel free to add a pinch of cinnamon or ginger for extra flavor.

If you’d prefer to make strawberry jam, just use strawberries and adjust the sugar and pectin accordingly.