Strawberry Rhubarb Jam

IT'S RHUBARB SEASON! Rhubarb is such a unique fruit - so tangy and versatile and truly signifies the arrival of Spring. Here I've captured the flavours of Spring in Strawberry Rhubarb Jam.

IT’S RHUBARB SEASON! Rhubarb is such a unique fruit – so tangy and versatile and truly signifies the arrival of Spring. It reminds me of being a kid and playing in my grandma’s back yard where she grew huge rhubarb plants with leaves the size of my entire little body. Of course, as a child, I could care less about her rhubarb plants – I was more intent on picking the sugar snap peas or raspberries or grapes.

In my dreams I would have a yard (hahaha! Having a yard is actually a laughable concept, given that I live in a city where real estate prices are sky high!) full of fruit trees – and would be able to preserve all fruit to enjoy year round. As a kid I used to dream about living on a farm – and still to this day, I can’t say I disagree! As long as the farm has my dream orchard 😉

Strawberry Rhubarb Jam is a classic combination - and delicious on everything from plain buttered toast to spread across a scrumptious muffin.

Because rhubarb season is so short, it’s so wonderful to preserve the flavour of Spring year round. There’s just something about making jam that feels homey and satisfying – harkening back to traditional homesteading when canning was the way we survived the winter. Making jam is a slow process – stir stir stir the fruit, creating your hot water bath, processing the jars, listening for that gratifying little ‘pop’ when the lids seal themselves. In a world that moves quickly, I love taking the time to savour the process of making jam.

Strawberry Rhubarb Jam is a classic combination - and delicious on everything from plain buttered toast to spread across a scrumptious muffin.

Until I’m able to grow my own rhubarb plants, I’ll have to settle for buying stalks from the market and canning a few jars of jam for my pantry. Strawberry Rhubarb Jam is a classic combination – and delicious on everything from plain buttered toast to spread across a scrumptious muffin.

IT'S RHUBARB SEASON! Rhubarb is such a unique fruit - so tangy and versatile and truly signifies the arrival of Spring. Here I've captured the flavours of Spring in Strawberry Rhubarb Jam.

5.0 from 1 reviews
Strawberry Rhubarb Jam
 
Prep time
Cook time
Total time
 
Strawberry Rhubarb Jam is a classic combination - and delicious on everything from plain buttered toast to spread across a scrumptious muffin.
Author:
Recipe type: Breakfast
Serves: 4
Ingredients
  • 2½ cups strawberries, sliced
  • 2 cups rhubarb, chopped
  • ½ cup water
  • zest and juice of 1 lemon
  • 2½ cups sugar
Instructions
  1. In a large pot over medium heat, add strawberries, rhubarb, water, and lemon and bring to a boil. Reduce heat the medium low and simmer for 5 minutes, stirring occasionally.
  2. Add sugar and continue stirring occasionally, until jam has thickened - about 10-15 minutes. Skim off any foam that's formed on the surface and discard.
  3. Divide the jam between 4 sterilized half-pint mason jars. Wipe down rims with a clean cloth, then screw on lids until they're finger-tight.
  4. Process the jars in a hot water bath. I usually do this by filling my largest pot with enough water to cover the tops of the jars and bringing it to a rapid boil. Place the jars into the boiling water (using tongs or a jar lifter) and let them sit for 10-15 minutes - the lids will "pop", which signifies the lids have vacuum-sealed. The lids may not pop until after you remove the jars from the water bath.
  5. Remove jars from the water bath and let cool. Any lids that don't dip down in the middle, or that spring back have not sealed. Place them in the refrigerator and enjoy those jars first.
  6. All other jars may be stored in a dark, dry place for up to one year.
Notes
Recipe yields approx 4 half-pint jars of jam.

 

17 Comments

  1. This looks absolutely scrumptious! I’m totally clueless when it comes to making jam but you make it sound so easy that I may actually have to attempt this 😉 Pinning for later!!

    Reply
    • breakfastfordinner April 26, 2016

      It’s really not hard at all! Give it a whirl – just set aside a decent chunk of time 🙂

      Reply
  2. What a great jam! I need to keep this recipe around for when the strawberries start showing up in the garden – thanks in advance!

    Reply
    • breakfastfordinner April 26, 2016

      Garden-fresh berries would make it even more amazing!

      Reply
  3. Oooh I can’t wait to try this in the summer time when I have tons of fresh strawberries!

    Reply
    • breakfastfordinner April 26, 2016

      Absolutely! Let me know if you try it.

      Reply
  4. Kari April 26, 2016

    I am seeing rhubarb everywhere! What a great use for it!
    Kari
    http://www.sweetteasweetie.com

    Reply
    • breakfastfordinner April 26, 2016

      It’s definitely rhubarb season!!

      Reply
  5. so beautiful! and loving all the rhubarb recipes i’m seeing around right now. so perfect for the season.

    Reply
    • breakfastfordinner April 26, 2016

      So am I! Thanks for stopping by, Thalia!

      Reply
  6. Leah April 27, 2016

    I cannot wait to try this jam! It looks amazing!

    Reply
  7. […] season is fairly short, I have to make sure I use it in as many recipes as possible! After I made Strawberry Rhubarb Jam, I just couldn’t get enough – so today I’m sharing Banana Rhubarb Mini Muffins. […]

    Reply
  8. Aarika May 10, 2016

    I love jam, and I have never made strawberry rhubarb jam. With your recipe, I can do it! Thanks so much. I love your blog. Featuring everything breakfast is brilliant. Yay!

    Reply
  9. Alicia May 29, 2016

    How thick should it be be for putting it in the jars?

    Reply
    • breakfastfordinner May 29, 2016

      Hi Alicia – Simmering for 10-15 minutes should be enough, but it will thicken more once it’s cooled, so don’t worry if it seems a bit runny. To make sure, try the freezer test: put a small plate in your freezer for 15 minutes, then drop a teaspoon of hot jam onto it. Run your finger through the middle of the jam puddle – if the jam does not run back together to fill the gap, it’s ready. Here’s a video tutorial: http://www.bbcgoodfood.com/videos/techniques/how-test-jam

      Reply
      • Alicia May 29, 2016

        Thanks so much!
        Last batch is coming out now. I can’t wait to try it!

        Reply
  10. […] Also try my Strawberry Rhubarb Jam! […]

    Reply

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