Strawberry Rhubarb Jam is a delightful blend of sweet strawberries and tart rhubarb, balanced with sugar and thickened with fruit pectin. This classic American preserve is cherished for its vibrant color and bright, tangy-sweet flavor. It originated in home kitchens where rhubarb, one of the first spring crops, was paired with ripe strawberries to create a seasonal jam that could be enjoyed year-round. Perfect on toast, biscuits, or as a topping for desserts, it captures the freshness of early summer in every spoonful. Its simplicity, using just a handful of ingredients, makes it a beloved recipe among home canners and jam lovers alike.
Ingredients
- 2 pints strawberries (about 4 cups, hulled and chopped)
- 2 cups rhubarb (fresh or frozen, cut in ½-inch pieces)
- ¾ cups sugar
- 1¾ oz powdered fruit pectin
Instructions
Step 1: Prepare Fruit
- Hull and chop strawberries. Cut rhubarb into ½-inch pieces if not already prepared.
Step 2: Cook Fruit
- In a large saucepan, cook strawberries and rhubarb over medium heat. Stir often and bring mixture to a gentle boil. Continue boiling for 5 minutes, stirring frequently.
Step 3: Mash and Strain
- Use a potato masher to lightly crush the fruit. Strain if desired for a smoother jam, but retain pulp for body.
Step 4: Add Sugar and Pectin
- Return pulp to the pan. Stir in sugar and powdered fruit pectin until dissolved.
Step 5: Boil Mixture
- Raise heat to high and boil mixture for 1 minute, stirring constantly.
Step 6: Store Jam
- Pour jam into clean containers. Cover, let cool, then refrigerate. Yields about 3 cups.
Tips
- Use fully ripe strawberries for best color and flavor.
- If using frozen rhubarb, thaw and drain excess liquid before cooking.
- For chunkier jam, mash fruit lightly; for smoother jam, mash thoroughly.
- Add ½ teaspoon vanilla or lemon zest for a flavor twist.
- Skim any foam from the top after boiling for clearer jam.
- Test doneness by placing a small spoonful on a chilled plate—if it wrinkles when pushed, it’s ready.
- This is a refrigerator or freezer jam; for pantry storage, follow approved canning guidelines.
- Replace part of the sugar with honey only if using a pectin designed for low-sugar recipes.
- Label containers with date; best quality within 6 to 9 months in freezer.
- Try mixing in raspberries or all-strawberry for other fruit variations.
Nutrition
Calories: 60kcalCarbohydrates: 15gProtein: 0.2gPotassium: 35mgFiber: 0.5gSugar: 14gVitamin A: 5IUVitamin C: 7mgCalcium: 5mgIron: 0.1mg
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