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?
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Easy homemade jam for beginners, delicious enough you'll want to make some every year!
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Was disappointed in this recipe it is mostly liquid with little fruit. Didn’t set I followed it precisely.
I'm very sorry to hear that, I have never had this one fail. Did you measure sugar ahead and add all at once? Did you bring to vigorous boil and once you couldn't stir down the boil continue to boil for exactly one minute?
Did you check to see if pectin might have been outdated?
I get your frustration because I just had a fail on corn cob jelly but I'm turning right around and trying it again! I hope you'll give this one another shot!
So is it the pectin that gives you 6 8oz jars?
I used a different recipe that used 5 cups rhubarb and 2 cups strawberries and only got 31/2 8oz jars. It had no pectin but is fruity and thick.
Joy- Wow that is an interesting question! How much sugar is in your recipe? I have a lot of rhubarb right now and have been thinking about making a new batch this week because we are out!! Can't have that! You've got me thinking!!
[…] might like to try your hand at my old go-to favorite, strawberry-rhubarb jam. You can use fresh or frozen fruit in this recipe, […]
Made some yesterday and everything worked fine. I would agree that jars don't have as much fruit as I hoped. Today making second batch and adding a bit of habaneros. Have you ever tried with stevia?
I have not tried Stevia but would love to hear how it goes for you! And yes to habaneros if you like some heat. I am wimpy but I might try jalapenos! LMK! So good to hear from you, thanks!
Wow this is a great easy jam to make. My husband loves this jam. This was our first time making strawberry rhubarb jam since we started a rhubarb patch last year. Will be a favorite jam to make for years to come. Thanks.
Oh Sheri, I am super embarrassed how long it took me to reply! THANK YOU for taking time from your busy life to comment! It means so much to me! This is a truly great jam that's so easy to make. Our youngest grandson will not eat PBJs unless it's made with GB's jam and I have lots of people who look forward to their annual Christmas gift of a jam of jam! Keep on jammin'- frozen fruit works great too!
I have been making this for my grandson, who only likes strawberry rhubarb jelly. He loves it and so do I. I use a immersion blender when the sugar is added instead of mashing is up. Works great! Will keep making this recipe!
I have a grandson who is the same way!! How fun!! You are one very clever woman, and I'm going to try your idea next time- I bet it's an amazing time saver and gives a nice smooth consistency!! I love my immersion blender, and I just found one more reason to love it!! Thank you thank you!