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 tarter 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 have even considered giving them a new name, like northern homestead strawberries, since they have multiplied in our garden 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 fruitier jam, consider reducing the sugar in the recipe. However, when using pectin, you have to add sugar, not reduce it. That is one more reason why I like jam without pectin.
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. Read more about growing rhubarb here.
The strawberry rhubarb jam recipe is very simple. If you want to make the jam without pectin, you have to start the day before or early in the morning and let the mixture rest in a cool place for a few hours. But I also include the pectin option in the recipe.
Have you noticed that, when making jam, it can get quite foamy? The foam will break down on its own over time if you continue cooking. If you do not want to cook for as long and prefer a clean-looking jam without any foam, you can remove it. A mesh strainer is a great tool for that. The jam strains out while the foam stays in the strainer and can thus 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 anyway, it was okay. To thicken it, I would have to cook it longer or use pectin.
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’ve got more strawberries to preserve.
Strawberry Rhubarb Jam Recipe
- 3 caps strawberries
- 3 cups rhubarb
- 3 cups sugar
- 1 Tablespoon lemon juice
- 1 package of 57 g regular powdered fruit pectin plus 3 cups of sugar. (optional)
- 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
- Pectin option: Combine berries, rhubarb, and lemon juice with pectin. Bring to a boil, add 6 cups of sugar, and bring again to a rolling boil for 1 minute, stirring constantly. Remove from heat and skim off foam.
- Ladle into clean jars, leaving ¼ inch (0.5cm) headspace.
- Cover with lids and screw on bands finger-tight
- Process in a water bath or steam canner for 10 minutes; adjust to your altitude.
The strawberry rhubarb jam is delicious on toast, with peanut butter, or in any way you enjoy it.
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