If you’ve ever wanted to capture the essence of spring in a jar, Rhubarb and Strawberry Jam is exactly what you need. This vibrant spread is the perfect marriage between tangy rhubarb and juicy strawberries, all cooked down into a luscious, jewel-toned jam. With just a handful of ingredients, you’ll be amazed by how much sweet, tart flavor you can coax from such simple produce. Whether spread on warm toast, dolloped over yogurt, or gifted to a lucky friend, this jam gleams with sunshine and the promise of homemade goodness.
Ingredients You’ll Need
-
Rhubarb:
- 2 cups chopped fresh rhubarb
Strawberries:
- 2 cups hulled and chopped fresh strawberries
Sugar:
- 2 cups granulated sugar
Lemon:
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest (optional)
How to Make Rhubarb and Strawberry Jam
Step 1: Macerate the Fruit
Start by placing the chopped rhubarb, strawberries, sugar, lemon juice, and optional lemon zest into a large saucepan. Give everything a good stir, making sure the sugar is well distributed. Let the mixture rest at room temperature for about 15 to 20 minutes—this encourages the fruit to release its natural juices, which creates a wonderful syrupy base for your jam to cook in.
Step 2: Bring to a Gentle Boil
Set your saucepan over medium heat and stir frequently as the mixture heats up. Once it reaches a gentle boil, keep a close eye on it. The sugar will dissolve, and those ruby juices will start bubbling away, filling your kitchen with the aroma of summer berries and rhubarb.
Step 3: Simmer and Thicken
After boiling, reduce the heat slightly and let the concoction simmer gently for 25 to 35 minutes. Stir often to prevent sticking or scorching. You’ll notice the fruit gradually breaking down and the mixture thickening until it’s glossy and jam-like. Patience is key here—a little extra time will ensure a perfect set without needing any extra pectin.
Step 4: Test for Set
To check if your Rhubarb and Strawberry Jam is ready, spoon a small amount onto a cold plate. Wait a minute, then run your finger through it; if the jam holds its shape and doesn’t run back together, it’s ready. Don’t fret if it seems a little loose—it will thicken further as it cools.
Step 5: Cool and Jar
Remove the pan from heat and give your jam a few minutes to settle. Carefully ladle the warm jam into clean jars. Let it cool to room temperature before sealing tightly and storing. This ensures the jam sets up perfectly and locks in the bright flavors you worked so hard to achieve.
How to Serve Rhubarb and Strawberry Jam
Garnishes
Dress up your Rhubarb and Strawberry Jam with a sprig of fresh mint, a twist of lemon zest, or a scattering of whole strawberries on the side. These little touches make breakfast, brunch, or snack time feel just a bit more special and inviting.
Side Dishes
This jam is dreamy on a thick slice of toasted sourdough, but don’t stop there! Pair it with creamy goat cheese on crackers, swirl it into plain yogurt, or serve alongside warm buttermilk biscuits. The tangy-sweetness compliments both simple and decadent dishes alike.
Creative Ways to Present
Try spooning your Rhubarb and Strawberry Jam into small jars tied with twine—these make heartfelt gifts that everyone loves. For a brunch spread, serve tiny bowls of jam alongside a platter of scones or croissants, or use it to fill thumbprint cookies for a burst of fruity flavor in every bite.
Make Ahead and Storage
Storing Leftovers
Keep any extra Rhubarb and Strawberry Jam in the refrigerator, tightly sealed, where it will stay fresh for up to 3 weeks. The flavor seems to deepen the longer it sits, making tomorrow’s breakfast even more irresistible.
Freezing
For longer storage, simply transfer your jam to freezer-safe containers (leaving a bit of headspace for expansion) and freeze for up to 6 months. Thaw in the fridge overnight whenever you need a vibrant reminder of spring.
Reheating
If your chilled jam is a little firmer than you like, scoop out what you need and let it sit at room temperature for a few minutes, or give it a quick zap in the microwave in 5–10 second bursts. Just be careful not to overheat, as you don’t want to lose any of that fresh fruit flavor!
FAQs
Can I use frozen rhubarb or strawberries instead of fresh?
Absolutely! You can make delicious Rhubarb and Strawberry Jam with frozen fruit—just thaw and drain it before using to avoid adding extra water to the jam.
How do I know when my jam has set?
Using the cold plate test is the easiest way: put a spoonful of jam on a chilled plate, wait a minute, and if it wrinkles or holds its shape when pushed with a finger, it’s ready.
Can I reduce the sugar in this recipe?
You can, but keep in mind that sugar isn’t just for sweetness—it also helps the jam set and preserves it. If your strawberries are particularly sweet, you can reduce the sugar by 1/2 cup, but note that the jam will be a bit softer and may not last as long in the fridge.
Is this Rhubarb and Strawberry Jam recipe suitable for canning?
This is a small-batch fridge or freezer jam, but if you want to water-bath can it, make sure you follow proper sterilization procedures and process your jars for 10 minutes. Always consult up-to-date canning guidelines for safety!
Can I add other flavors or spices?
Definitely! Vanilla bean, fresh ginger, or even a bit of cardamom can add intrigue to your Rhubarb and Strawberry Jam. Just add these extras during the cooking process and tailor the flavors to your liking.
Final Thoughts
I hope you feel excited to try this homemade Rhubarb and Strawberry Jam the next time you spot fresh rhubarb or strawberries at the market. There’s nothing as satisfying as spooning out your own jam and sharing it with family and friends. Give it a try—you’ll be delighted by every sweet, tangy bite!
Print
Rhubarb and Strawberry Jam Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 2 cups
- Category: Condiment
- Method: Stovetop
- Cuisine: American
- Diet: Vegan, Gluten-Free
Description
Indulge in the perfect blend of tart and sweet with this delightful Rhubarb and Strawberry Jam. Easy to make and bursting with fresh flavors, this homemade jam is a must-have for your pantry. Enjoy it on toast, scones, or even as a topping for desserts!
Ingredients
Rhubarb:
- 2 cups chopped fresh rhubarb
Strawberries:
- 2 cups hulled and chopped fresh strawberries
Sugar:
- 2 cups granulated sugar
Lemon:
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest (optional)
Instructions
- Prepare the Fruit: In a large saucepan, combine the rhubarb, strawberries, sugar, lemon juice, and lemon zest. Stir well and let the mixture sit for 15 to 20 minutes to release natural juices.
- Cook the Jam: Place the saucepan over medium heat and bring to a gentle boil, stirring frequently. Reduce the heat slightly and simmer for 25 to 35 minutes, stirring often, until the fruit breaks down and the mixture thickens to a jam-like consistency.
- Check for Doneness: To test if it’s ready, place a small spoonful on a cold plate—if it thickens and holds its shape after a minute, it’s done.
- Finish and Store: Remove from heat and let cool slightly. Pour the jam into clean jars and let cool completely before sealing and refrigerating.
Notes
- This small-batch jam keeps in the refrigerator for up to 3 weeks or can be frozen for up to 6 months.
- You can adjust the sugar based on the sweetness of your strawberries.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 35
- Sugar: 8g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
