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Strawberry Rhubarb Jam Recipe

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This classic Strawberry Rhubarb Jam combines the tartness of rhubarb with the natural sweetness of strawberries to create a perfectly balanced homemade preserve. Cooked slowly on the stovetop to achieve a thick, luscious texture, this jam is ideal for spreading on toast, dolloping on desserts, or gifting homemade jars to friends and family.

Ingredients

Jam Ingredients

  • 5 cups rhubarb (about 3 large stalks, cut into 1/2″ cubes)
  • 2 cups hulled and halved strawberries (about 1 pint)
  • 2 1/4 cups sugar
  • 1 tablespoon fresh lemon juice (from about half of a large lemon)

Instructions

  1. Combine Ingredients: Place 5 cups of rhubarb, 2 cups of hulled and halved strawberries, 2 1/4 cups of sugar, and 1 tablespoon of fresh lemon juice into a medium to large saucepan over medium heat. Stir well to combine.
  2. Cook Jam: Once the mixture begins to bubble, reduce heat to medium-low. Maintain a gentle bubbling without violent popping by adjusting heat as needed. Stir occasionally and allow the jam to cook until it thickens, approximately one hour, ensuring the temperature rises above 220°F for proper setting.
  3. Prepare for Refrigerating or Freezing: If you plan to consume the jam shortly, transfer it to clean glass mason jars. Refrigerate and use within 2 weeks, or freeze with appropriate headspace and consume within 6 months for best quality.
  4. Sterilize Jars for Canning: To water bath can, sterilize four 1-cup jelly jars with their lids and rings by boiling them in water for 10 minutes. Alternatively, boil the lids and run jars and rings through the dishwasher. Set sterilized jars on a clean towel.
  5. Fill and Seal Jars: Pour the hot jam into the sterilized jars leaving 1/4 inch headspace. Place lids and screw on the rings just tight enough to be hand-tightened.
  6. Water Bath Canning: Submerge the filled jars in a large pot of boiling water, ensuring at least 1 inch of water covers the jars. Boil gently for 10 minutes to seal.
  7. Cooling and Storing: Remove jars and place at least 1 inch apart on a dish towel to cool undisturbed for 24 hours. Listen for the sealing pop. Unsealed jars should be refrigerated and used within 2 weeks. Properly sealed jars can be stored in a cool, dark place for up to a year.

Notes

  • Ensure the jam reaches 220°F to properly gel.
  • Adjust cooking temperature to maintain a gentle bubble to prevent boiling over.
  • Use clean, sterilized jars for safe preservation.
  • Jam can be stored refrigerated for 2 weeks, frozen for up to 6 months, or canned for up to one year.
  • Allow room for expansion if freezing the jam.

Find it online: https://bitezly.com/strawberry-rhubarb-jam-recipe-2/