Rhubarb and Strawberry Jam: A Sweet Delight Awaits!
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.
- 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)
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.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
