Sweet and tart, this strawberry rhubarb jam tastes like summer in a jar! It’s perfect on toast, ice cream, yogurt, pancakes, or even a peanut butter sandwich. This jam is a favorite in my house and makes an amazing gift. Every Christmas, I give jars of it to family members, along with Jean’s Mustard.
Rhubarb by the Buckets!
When I moved to Oregon, I quickly learned all about rhubarb. It’s a favorite across the state and grows very well here. A few years ago, I planted some rhubarb in my garden, only to discover I had a less common green variety. While it tastes the same as the red variety, it doesn’t have the vibrant color we typically associate with rhubarb.
Let’s make some jam
Every year, my one rhubarb plant explodes! I’ve since mastered making the most amazing strawberry rhubarb jam. All summer long, I harvest, chop, and freeze it for jam (and the occasional pie or crisp). Throughout the year, I make huge batches of jam.
Frequently Asked Questions
I am no expert canner, but using a water bath canner for jam is fairly straight forward. The Ball Canning Book is my go to reference for all things canning.
If you don’t have a canner or if the jars don’t seal properly, the jam will freeze well. You can also give jars to friends and neighbors to enjoy right away—no one has ever turned down a jar of jam!
The jars need to sit untouched for 24 hours to seal properly. Resist the urge to touch the tops or move them, as this can prevent the jars from sealing correctly. If the lids pop, the jam is not shelf-stable.
Err on the side of caution. If the lid is no longer sealed, toss the jam. I always check the lid before opening a new jar. It’s rare, but occasionally, a jar I thought was sealed isn’t safe to eat.
I highly recommend investing in a candy thermometer. They are useful tool for so many recipes. You can usually find them in the baking section of your grocery store.
The jam can last for several weeks in the fridge.
Strawberry Rhubarb Jam
Equipment
- Water Bath Canner
- Half Pint Jars (with rings and lids)
- 5-6 quart heavy bottomed pot or dutch over
- candy thermometor
Ingredients
- 1.5 lb Rhubarb Cut into 1/2 inch chunks
- 2 lb strawberries hulled
- 2 1/4 cup sugar
- zest of one lemon
- 1 tablespoon lemon juice
Instructions
- In a large heavy-bottomed pot or Dutch oven (at least 5–6 quarts), combine all the ingredients.
- Cook over medium heat until the fruit begins to release its juices and starts to simmer, stirring frequently.
- Once simmering, reduce the heat to medium-low to maintain a gentle simmer (it should still bubble slightly but not boil).
- Simmer for 60–90 minutes, stirring occasionally, until the jam reaches 205°F. The fruit will break down, and the mixture will darken. If it takes longer than 90 minutes, you can increase the heat, but avoid letting it boil. Stir more frequently if you raise the temperature.
- When the jam is nearly done: Sterilize your jars in boiling water for 10 minutes using your water bath canner. Let the jars air dry on a clean towel, and keep the water in the canner at a low boil. In a small pot, bring the lids to a simmer to warm them before placing them on the jars.
- Once the jam reaches 205°F, carefully fill the jars, leaving 1/4 inch of headspace, and secure the lids. Place the jars in the canner, ensuring at least one inch of water covers the tops. Boil the jars in the water bath for 10 minutes.
- Let the jars cool on a towel for 24 hours. After 24 hours, check the lids to ensure they’ve sealed. If any haven’t sealed, you can try to reseal them, freeze them, or enjoy them right away.
Notes
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- ice cream
- yogurt and granola
- muffin tin popovers
- whole wheat honey oat toast
