Spreads Sweet

Strawberry Rhubarb Jam

April 25, 2016

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 πŸ˜‰

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 lovely 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, it’s so enjoyable to take 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.

If you’ve never made jam before – give it a try! It is really not as scary as it seems.

Usually, people find the “hot water bath” the most intimidating part – but you don’t actually need a professional water bath canner to make jam. I use a large pot of boiling water on my stove. This article gives a thorough step-by-step about how to make your own hot water bath.

If you’re new to jammin’, just make sure to give yourself an hour or two so you don’t feel rushed – and embrace the slowness of making jam!

Strawberry Rhubarb Jam is a classic combination – and delicious on everything from plain buttered toast to spread across a scrumptious muffin. I think you’ll probably agree πŸ˜‰

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.

4 from 5 votes
Strawberry Rhubarb Jam
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

Strawberry Rhubarb Jam is a classic combination - and delicious on everything from plain buttered toast to spread across a scrumptious muffin. This recipe does not use pectin.

Course: Breakfast
Cuisine: American
Keyword: jam, preserves, rhubarb, spread, strawberry
Servings: 4 jars of jam
Author: breakfast for dinner
Ingredients
  • 2 1/2 cups sliced strawberries
  • 2 cups chopped rhubarb
  • 1/2 cup water
  • zest and juice of 1 lemon
  • 2 1/2 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 (see note for how to test jam for doneness). 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 (see note below). 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 in the bath for 10-15 minutes - the lids will "pop" inwards, 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 those jars in the refrigerator and enjoy them first.

  6. All other sealed jars may be stored in a dark, dry place for up to one year.

Recipe Notes

 

  • Reply
    Valentina | The Baking Fairy
    April 26, 2016 at 8:24 am

    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 πŸ˜‰ Pinning for later!!

    • Reply
      breakfastfordinner
      April 26, 2016 at 8:12 pm

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

  • Reply
    Pamela @ Brooklyn Farm Girl
    April 26, 2016 at 9:03 am

    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 at 8:13 pm

      Garden-fresh berries would make it even more amazing!

  • Reply
    Liz @ The Clean Eating Couple
    April 26, 2016 at 11:14 am

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

    • Reply
      breakfastfordinner
      April 26, 2016 at 8:12 pm

      Absolutely! Let me know if you try it.

  • Reply
    Kari
    April 26, 2016 at 12:32 pm

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

    • Reply
      breakfastfordinner
      April 26, 2016 at 8:13 pm

      It’s definitely rhubarb season!!

  • Reply
    Thalia @ butter and brioche
    April 26, 2016 at 2:20 pm

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

    • Reply
      breakfastfordinner
      April 26, 2016 at 8:14 pm

      So am I! Thanks for stopping by, Thalia!

  • Reply
    Leah
    April 27, 2016 at 7:20 am

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

  • Reply
    Banana Rhubarb Mini Muffins - breakfast for dinner
    May 1, 2016 at 8:43 pm

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

  • Reply
    Aarika
    May 10, 2016 at 3:16 pm

    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
    Alicia
    May 29, 2016 at 10:44 am

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

    • Reply
      breakfastfordinner
      May 29, 2016 at 11:37 am

      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 at 11:39 am

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

  • Reply
    Apricot Lavender Jam - breakfast for dinner
    July 13, 2016 at 8:57 pm

    […] Also try my Strawberry Rhubarb Jam! […]

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