Strawberry Rhubarb Jam
Strawberry Rhubarb Jam is like spring in a jar. It’s the perfect accompaniment to pancakes, yogurt, oatmeal and toast. In full disclosure, I’ve been caught eating it straight from the jar with a spoon.
I am so ready to welcome summer. In fact, we’re already acting like it’s here. As the kids finish the last weeks of school and we try our hardest to stay focused and in a routine, it’s the last thing any of us want to be doing. The gorgeous evening weather makes us want to ride bikes until our bellies remind us that we need to go in and eat. We’ve planted our garden and anxiously check every afternoon to see if it’s started to sprout. We’re sleeping with the windows open and the grill has seen more action in the last week than it has all winter.
As much as I love the winter months and often joke I could live in a cold environment year round, I’m always so thrilled when summer rolls around that deep down inside I know living in winter 12 months a year would make me go crazy. We’re so fortunate to have four distinct seasons in Utah and each one is beautiful in it’s own right. The spring has been absolutely marvelous and with everything so green right now and we’re spending more time outside more than we’re inside. It’s safe to say we’re all digging it.
After months of hiding under bulky sweaters and eating comfort foods, it’s time to strip the layers and lighten things up. I’m craving salads, smoothies, and letting my inspiration for cooking come from what I see in the produce section. Strawberry shortcake is totally acceptable for breakfast, right? The strawberries have been so gorgeous, I couldn’t resist. And between me and you, it’s happened more than once! I blame it on this whipped cream. Seriously the goods!
Last week, while I was grocery shopping, the produce guy was unpacking some organic rhubarb right as I walked past. Without thinking, I grabbed a bundle. Not sure of what I was going to do with it but knowing it would involve strawberries. As much as I wanted to make a pie or tart, I’m feeling like I need to lay off the desserts for a bit so I decided to make some jam instead. We had just finished off the last jar of peach jam I put up last summer so it was the perfect solution!
Strawberries and rhubarb are a classic combination. This jam is the perfect sweetness and in my humble opinion, the ultimate consistency- I don’t like too many chunks. Letting the fruit macerate overnight in sugar is the key to it breaking down. It does require planning ahead but it’s still a ridiculously easy jam to put up. It makes 4 half-pints and if you have an extended family that enjoys homemade preserves, it will be just enough.Print
Strawberry Rhubarb Jam
- Yield: 4 half-pints 1x
Strawberry Rhubarb jam is like spring in a jar!
- 1 1/2 pounds strawberries
- 1 1/2 pounds rhubarb stalks
- 2 cups granulated sugar
- 2 tablespoons lemon juice
- Wash the strawberries and rhubarb well.
- Hull the berries and dice them into small pieces and chop the rhubarb into a 1/4 inch dice. Place the chopped berries and rhubarb in a glass or ceramic bowl with the sugar. Stir to combine and cover with a piece of plastic wrap. Let the fruit sit overnight, stirring occasionally.
- When you’re ready to cook the jam, prepare a small boiling water bath canner and four half pint jars and bring it to a boil. Place four new canning jar lids in a small pot and bring them to a bare simmer.
- Pour the fruit and all the liquid into your jam in a non-reactive pot and place it over medium-high heat. Bring the fruit to a rapid boil and stir regularly. You’ll need to adjust between medium-high an high heat to keep the fruit at a boil. It’s like a dance- just be careful not to let the jam scorch on the bottom- it can happen quickly!
- The jam should take about 20 minutes to cook but every kitchen is different so keep a close eye and know that time will vary. The jam is done when it is quite thick. You can tell that it’s ready when you pull a spoon through the jam and it doesn’t immediately rush in to fill that space. Stir in the lemon juice.
- Remove the jam from the heat and funnel it into the prepared jars. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes at sea level and add 5 minutes for every 1000 feet of altitude above 3000 feet. Don’t start your timer until the water returns to a boil.
- Remove jars from canner and set them to cool on a folded kitchen towel. When they are cool enough to handle, remove the rings and test the seals by grasping the edges of the lid and lifting the jar an inch or so from the countertop. If the lid holds fast, the jars are sealed. Any unsealed jars should be refrigerated and eaten within a week.
Living just below 7000 feet, I processed my jars for 25 minutes. Please refer to the USDA canning guide if you have any questions.
This jam is amazing! I could spend the entire summer eating this on everything!!
Love, love, love strawberry rhubarb jam! I was just thinking about canning a batch this weekend actually. Thanks for the extra incentive.
You definitely should!
Sounds like a wonderful way to use your bundle of rhubarb. I still have some, I’ll have to give your jam a try.
Sounds great!! Do you put the rhubarb in the sugar too in the beginning? When do you put in the lemon juice ?
You combine the rhubarb and the sugar to rest over night. Stir in the lemon juice at the end of cooking the jam.
What a gorgeous spread, just look at that colour! I bet it tastes amazing too!
Just made a batch. Yum!
Isn’t it great? Thanks for the feedback! Enjoy.
I just made a batch…yum! Have you ever tried doubling this recipe to make a larger batch?
I haven’t but I’m sure it would work just fine!
I made this last year in early summer and hoarded it ever since. I even hid it from a few family members, it was that good. The last tiny jar in my stash was polished off this month, just in time for this year’s strawberries!
Curious if you’d have any suggestions for making the jam and canning it a day or two later. I have fresh local strawberries and rhubarb that I’d like to use, but it will be the weekend before I have time to get out my canning stuff. If I bring it back up to temp before filling the jars, do you think it would work?
Oh man…..I’m not sure. I’d like to think it would be ok but I really don’t know. I’m sorry I’m not more help! Glad you like the jam!!
No big deal — thanks for the reply! This jam is my destiny, and I will make it work! 😉
Thanks so much for sharing the recipe!
What chain did you find the fresh rhubarb at? I’m in the valley below you and it’s been a little more hard to come by! 😉 I’m all out of this jam from last season, and I’m itching to can something!
Whole Foods in PC!
I have rhubarb from my CSA and I want to try making this over the weekend. How many stalks of rhubarb is 1 1/2 lbs or better yet what does that translate into cups? Thank you
Not sure, I’d weight it out!!
I am trying this recipe out right now but wondering if you use pectin as thickened or if it’s not needed? My previous recipes tend to be too thin so just checking. Thanks!
I don’t use pectin in my jam recipes anymore. I used to but they require so much sugar that I’ve started to shy away from pectin jam recipes.
Can I use rhubarb that has been frozen? If so, should I thaw it in the fridge first or just add frozen rhubarb with the strawberries and sugar to sit overnight? I would appreciate any advice you can give me. Thanks.
I don’t think you need to defrost it. I’d just add it frozen!
1 1/2 lbs equals about 3C. right?
Do you think it would be possible to add vanilla to the recipe? And when would you add it if so?
Sure. I’d use a teaspoon or two and add it 10 minutes or so before cooking time is over.
great, thank you!
You don’t use any pectin with this? Also, do you know approximately how many cups of rhubarb you use?
I don’t use pectin as the fruit has natural pectin and when you cook it down with sugar, it will thicken on it’s own!
Can I use frozen berries?
Have pectin, jars & strawberries. Am ready to do this except having hard time finding fresh rhubarb. Will frozen be ok ? Will take the pectin back to the store if I don’t use it. Best store bought strawberry rhubarb jam is at the jam shop in Niagara-On-The-Lake. Way too far away – So gotta try u’r recipe.Thanks !
I’ve never tried frozen rhubarb in this so I’m not sure how it would work. I hesitate as it will have a ton of moisture. I’d wait for fresh rhubarb!
Thanks ladies ! Couldn’t even find frozen rhubarb anywhere all day. Frustrated but not giving up.
Try Smiths. That’s where I got mine. It’s in small bags, probably jammed halfway under strawberries and blueberries. Easy to miss.
I’ve done it with frozen. It works perfectly!
Perfect! Thanks for responding!
Do you leave the mixture on the counter or in the frig overnight?
I have been boiling for over 30 minutes and it is very liquid still. I mistakenly put the lemon juice in before boiling, does this cause it not to thicken?
It shouldn’t…..though depending on the size of your pot, it could take longer to boil down and reduce.
It just took longer, it turned out great.
Do you think it would turn out if you don’t add the lemon juice?
You need the lemon juice for sure!
Yumm! This is great jam, I love that it doesn’t have pectin.
Turned out nice for my 1st ever attempt. Thanks for the recipe & advise ladies. Was fun & pretty easy too.Might tweak it a bit next batch ( Drain a little better, bit more sweetness…). But am very pleased. You were right Kelley – Frozen rhubarb makes more moisture. Otherwise no prblms. The rhubarb came frozen from Minnesota, minimum of 5lb’s. So doubled up on the strawberries, lemon & sugar. Can see where this could also be used for pie filling ! : )
Does it lose its flavor if frozen for a few months?
Once the jam is made completely
I forgot to add lemon juice before I canned it all up. Will this effect the shelf or just the flavor ?
PS Best tasting strawberry rhubarb Jam recipe ever …even without the lemon!
The lemon juice is CRUCIAL for the canning process and the jam won’t be shelf stable without out. I would just store the jam in the fridge and eat it within a month or so.
I know this is an old post, but had a quick question as I am making this yummy jam tonight! Fresh lemon juice or bottled? Thanks so much
I almost always use bottled lemon juice when canning.
For the first step should it sit overnight in the fridge or counter at room temperature? Thanks
I’m going to make this tomorrow I’m getting it all ready to sit overnight and was wondering when you start cooking this do the chunks breakdown? We are like you and prefer very little chunks and looking at your picture it looks like really not much chunkiness to it just a smooth jam which is what I’m going for. I did make this last week but put the fruit in the food processor and it turned out not chunky but almost a gritty texture not smooth. Still tastes yummy but going for SMOOTH lol
The fruit does start to break down as you cook it. The strawberries more so than the rhubarb. I wouldn’t say this is a smooth jam. The strawberries get fairly smooth- minimal chunks, while the rhubarb adds some nice texture.
Hello, have you ever tried with frozen strawberries? Strawberries will go long before my rhubarb. Thanks
I haven’t but I don’t think it will matter. I say go for it!
can you freeze this rather than can it?
I am trying this recipe for the first time, also the first time making jam. When you mix the rhubarb, strawberries and sugar do they marinate on the counter or in the fridge overnight?