Homemade Strawberry Rhubarb Jam
Ever tasted something so delicious it instantly transports you back to childhood?
That’s what Homemade Strawberry Rhubarb Jam does! It’s a delightful blend of sweet and tart flavors that dances on your tongue. Making this jam is a breeze, and the result is pure comfort in a jar that’s perfect for spreading on toast or dolloping on ice cream.
Why make this recipe
Who wouldn’t want to whip up a batch of jam that’s not only easy to make but also totally customizable? Here’s why you’ll love it:
- Quick to cook: You’ll have homemade jam in under an hour. Say goodbye to store-bought!
- Affordable ingredients: You don’t need a small fortune to create something delicious.
- Family-favorite: Kids love it, and it’s a great way to sneak in some fruit.
Seriously, who can resist homemade jam? 😉
Ingredients
You don’t need fancy stuff — just these basics!
- 5 cups rhubarb, cut into 1/2-inch cubes (about 3 large stalks)
- 2 cups strawberries, hulled and halved (about 1 pint)
- 2 1/4 cups sugar
- 1 tablespoon fresh lemon juice (from about half a large lemon)
Directions
- Prepare the rhubarb by washing, trimming, and cutting it into small cubes.
- Hull and halve the strawberries.
- In a large saucepan, combine rhubarb, strawberries, sugar, and lemon juice. Stir to coat the fruit evenly.
- Set the pan over medium heat and stir occasionally. Once the mixture starts to bubble, reduce the heat to medium-low and maintain a gentle simmer.
- Cook the jam for about an hour, stirring occasionally, until thickened and the temperature reaches 220°F. Use a plate test to check if it’s set.
- While cooking, sterilize jars and lids. Fill the jars with hot jam, leaving 1/4 inch headspace. Wipe rims, apply lids, and hand-tighten bands.
- For canning, place jars in a boiling water bath for 10 minutes. Let them cool undisturbed for 24 hours. If not canning, refrigerate and use within 2 weeks.
How to make Homemade Strawberry Rhubarb Jam (Overview)
Alright, let’s break this down. Making homemade jam is as easy as 1-2-3:
- Start by prepping the fruit. No one wants to munch on uncut rhubarb!
- Combine everything in a pot and let it bubble away. A watchful eye is your best friend here!
- Check for thickness, jar it up, and you’re golden. Pro tip: Spoon some into ice cream immediately. 🙌
How to serve Homemade Strawberry Rhubarb Jam
This jam isn’t just for toast! Try these creative ideas:
- Slather it on scones for a delightful afternoon tea.
- Swirl it into yogurt for a quick breakfast treat.
- Use it as a filling for pancakes or waffles, adding a pop of vibrant color and flavor.
The aroma of cooked strawberries and rhubarb wafting through your kitchen will be hard to resist!
How to store Homemade Strawberry Rhubarb Jam
Keep your jam fresh! Here’s the scoop:
- In the fridge: It lasts for up to 2 weeks if you don’t can it.
- In the freezer: You can stash it for up to a year. Just make sure to leave some room in the jars for expansion.
Reheat gently if you want it warm, or enjoy it cold straight from the jar.
Tips to make Homemade Strawberry Rhubarb Jam
- Choose ripe fruit: For a sweeter jam, opt for ripe strawberries.
- Don’t skip the lemon juice: It helps preserve the vibrant color and bright flavor.
- Experiment with spices: A pinch of cinnamon or ginger can add a cozy twist!
Variation
Feeling adventurous? Swap out half of the rhubarb for another fruit like blueberries or peaches! You can even make it vegan by using a plant-based sweetener. The options are endless!
FAQs
1. Can I use frozen fruit?
Sure thing! Just thaw it out first for the best results.
2. Can I reduce the sugar?
You can experiment with less sugar, but keep in mind that it may affect the setting.
3. How do I know when the jam is set?
Use the plate test: put a spoonful on a chilled plate, let it sit for a minute, and run your finger through it. If it holds its shape, you’re good to go!
📌 Pin this recipe for your next cozy dinner night!
Strawberry Rhubarb Jam
Ingredients
Method
- Prepare the rhubarb by washing, trimming, and cutting it into small cubes.
- Hull and halve the strawberries.
- In a large saucepan, combine rhubarb, strawberries, sugar, and lemon juice. Stir to coat the fruit evenly.
- Set the pan over medium heat and stir occasionally. Once the mixture starts to bubble, reduce the heat to medium-low and maintain a gentle simmer.
- Cook the jam for about an hour, stirring occasionally, until thickened and the temperature reaches 220°F. Use a plate test to check if it’s set.
- While cooking, sterilize jars and lids. Fill the jars with hot jam, leaving 1/4 inch headspace. Wipe rims, apply lids, and hand-tighten bands.
- For canning, place jars in a boiling water bath for 10 minutes. Let them cool undisturbed for 24 hours. If not canning, refrigerate and use within 2 weeks.
