Strawberries and rhubarb are a great combination. They ripen at the same time, they balance each other out and they make the yummy strawberries go so much farther. The dominant taste of strawberry rhubarb jam is still strawberry, but with a nice twist.
In my recipe, I use a half and half ratio, however, if you prefer things more tart than sweet, you can use more rhubarb and fewer strawberries.
We grow both, rhubarb and strawberries in our garden. Both are great for a cooler northern climate.
For this recipe, I used the early day-neutral or everbearing strawberries. They are also often smaller and great for jam-making. To be honest, I do not know the variety we grow, I even have considered giving them a new name, like northern homestead strawberries, since they have multiplied in our garden to 100 times, and we have shared them with so many local gardeners.
The June-bearing strawberries tend to be sweeter and often ripen later, depending on the weather. If your strawberries are very sweet, and you prefer a more fruity jam, consider reducing the sugar amount in the recipe.
There is also a difference in rhubarb varieties. The best rhubarb is usually handed down. We were fortunate to get one of those plants from a local family who has grown it for generations.
The strawberry rhubarb jam recipe is very simple. You just have to start the day before, or early in the morning to let the mixture rest in a cool place for a few hours.
Have you noticed when making jam that it can get quite foamy? The foam will reduce on its own over time if you continue to cook. If you do not want to cook for as long and prefer a clean-looking jam without any foam, removing it is an option. A mesh strainer is a great tool for that. The jam strains out while the foam stays in the strainer and can so be easily removed.
Can the strawberry rhubarb jam be made with frozen berries? Yes, I have done that. Keep in mind though that frozen fruit has more moisture. Since we like this recipe a bit runnier anyways, it was okay. To thicken I would have to cook it longer.
Speaking of frozen strawberries, have you seen our easy-frozen strawberries recipe? It’s so good and requires no cooking. Check it out, if you got more strawberries to preserve.
Strawberry Rhubarb Jam Recipe
- 3 caps strawberries
- 3 cups rhubarb
- 3 cups sugar
- 1 Tablespoon lemon juice
- Cut up the strawberries and rhubarb into small chunks (about ½ -1/4 inch pieces)
- In a glass bowl combine the chopped strawberries, rhubarb, sugar, and lemon juice. Mix well, and let sit for a couple of hours or overnight, to allow all the juices to come out
- Transfer the fruit mix to a saucepan, and cook over medium heat
- If needed take the foam off, it is optional, since the foam will reduce some over the cooking time
- Keep cooking, and stirring until the mixture thickens to your liking, I cooked mine for 20 minutes
- Ladle into clean jars
- Cover with lids and screw on bands finger tight
- Process in a water bath or steam canner for 20 minutes
The strawberry rhubarb jam is delicious on toast, such as peanut butter and jam, or any way you enjoy jam.
We love the strawberry rhubarb jam with bread bun pieces. I simply divide a dinner roll into bite-size pieces, and top it with jam and ice cream if desired, yum!
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