Why not make a batch of strawberry-rhubarb jam? There's something incredibly satisfying about canning and jam-making. A row of beautiful jars filled with brightly colored jam is a testimony to your efforts, visible proof of a completed task. We don't get much of that in this day and age.
This recipe for homemade strawberry-rhubarb jam is a perfect choice, especially if you are a jam newbie. Jam is easier and more forgiving than jelly so it's a great place to begin your adventure in preserving!
My mom, Soffia, came here from Iceland. She taught herself how to make jam, passed along her recipe, and taught me how. Now, my daughters and I have a "jam session" every year about this time and make several batches of strawberry-rhubarb jam.
It's become a tradition and lots of people look forward to receiving their very own jar of this sweet concoction at Christmas. It's a memorable gift for almost anyone!
Strawberries and rhubarb make beautiful music together. The jam has an indescribable tang to it, sweet and slightly puckery. It's great on thick grainy toast, especially with lots of butter. Thumbprint cookies and kolaches shine when you add a spoonful and it makes a simple PBJ into Pure Blissful Joy!
Read through the instructions and be ready to follow them. They are simple but critical to success.
Before you begin, get all your supplies together to avoid a mad rush to the store. Once you have started a batch of jam, it's almost impossible to stop.
Everything you'll need is readily available at grocery stores, hardware stores, and even Walmart. The things you'll need are inexpensive and last a long time. And believe me, you'll find lots of uses for jars, jar lifters and canning funnels beyond making jam!
We're revisiting and embracing the home arts again. As a result, there are lots of cute and fancy canning jars available in several different styles, usually boxed by the dozen. Four-ounce and eight-ounce jars are good options for jam.
This time I had fresh rhubarb from our little patch but I needed to use frozen strawberries! Good news! Whether the fruit is all fresh, all frozen, or both, it's all good! You can't go wrong with strawberry-rhubarb jam!
Begin by measuring sugar into a bowl and set it aside. Yes, it is a lot of sugar, you're right.
I cleaned and cut up my rhubarb in smallish dice. I measured out two cups.
Next, I combined it with three cups of frozen strawberries in a tall stockpot.
I put them on the stove on low heat and let them get to know each other as the strawberries defrosted. Next, I added pectin, a pat of butter, and a tablespoon of lemon juice. Then, I began cooking it, mashing the fruit as it cooked.
Once it came to a boil I added the sugar all at once and continued cooking. Yes, it is a lot of sugar. This is strawberry-rhubarb JAM, not diet food! As the jam cooks, the mixture becomes clear and colorful and very, very hot. The sugar makes it boil at a temperature hotter than boiling water.
Stir continuously until it reaches a boil that you cannot stir down. Then set a timer and let it cook exactly one minute, stirring constantly.
Now remove the pot from the stove and set on a rack or a thick folded towel. Use your canning funnel to ladle the hot mixture into the jelly jars and screw the lid and ring in place. Refer to the recipe for more specific directions.
Finally, you'll need to process the jars in a boiling water bath for ten minutes. Use the jar lifter to set jars on a rack or thick folded towel and let them sit until completely cool without moving them. Enjoy hearing the satisfying "ping" sound as the jars seal. Success!
This is a great recipe for beginners and a dependable one for anyone! Two more bits of advice. Don't try to reduce the amount of sugar. The ratio of sugar, pectin, and fruit is exactly what it needs to be.
Each batch of jam will vary slightly in yield. Do not double the recipe thinking you will save time. It simply doesn't work. Jam juju requires it to be made in single batches.
We always have some rolls or plain bread handy to mop up any jam clinging to the sides of the pot or to use up amounts too small for a jar. It's the honor and privilege of being the jam maker!
Have you ever made homemade jam? Who taught you to make it? What is your very favorite kind?
If you enjoyed this recipe today, please share it on your social media accounts like Facebook, Instagram, Twitter, and Pinterest. I’d sure be tickled and ever so grateful, thank you! 😊 If you haven’t already, check out my Facebook page where I’ll be posting easy, delicious, and family-friendly recipes every week!
Sign up for my newsletter and receive a free gift! A printable sign that would look great in your kitchen, framed above your sink, or just placed anywhere to remind us how lucky we are to have dirty dishes!