Easy Strawberry Rhubarb Jam

Hi everyone!  Thank you for taking time out of your day to come visit!  I think you’ll love what I made for you today!  Jam.  Yummy jam.  And not just any jam…Strawberry Rhubarb Jam.

I’m noticing lately that I’ve got a love affair with the strawberry-rhubarb combination!  I think it’s because rhubarb seems to be more readily available this year…I remember last spring there was none to be found anywhere.  But this year the grocery stores are full of it, and I’m loving it!

This season I’ve already made a Strawberry Rhubarb Crisp and some Strawberry Rhubarb Muffins.  And then I had a major hankering for Strawberry Rhubarb Jam so I made some.  And you can too.

Don’t be afraid of making jam.  The kind of jams that I make are small batch jams (I also made an Easy Peach Jam) that require no pectin and you don’t even have to seal the jars.  Because the batches are so small (2 1/2 to 3 cups), and because this jam can be refrigerated for up to 4 weeks, it’s really just more of a hassle to seal the jars.  4 weeks is plenty of time to finish every last drop of this sweet goodness!

So go for it!  Whip up some jam!

Strawberry Rhubarb Jam {A-Pretty-Life}

And just a word of caution…don’t forget to watch your jam while it’s cooking, because you don’t want it to burn and turn black near the bottom of the pan.  Don’t go and get all distracted by various social media outlets.  You might then have to run out in sweat pants and a dirty shirt in the pouring rain to the grocery store to get more ingredients and start all over again.  You know, if that were to happen.  Just sayin.

Whisk

Easy Strawberry Rhubarb Jam
 
This is a small batch of jam, making about 2½ cups.
Ingredients
  • 1 lb strawberries, about 3 heaping cups chopped
  • 1 lb rhubarb, about 3 heaping cups chopped
  • 1½ cups sugar
Instructions
  1. Prepare your jars by boiling the lids, rings and jars in boiling water for 5 minutes.
  2. Cut up the strawberries into small chunks.
  3. Cut up the rhubarb into small chunks (about ½ inch pieces).
  4. In a glass bowl combine the chopped strawberries, rhubarb and sugar. Mix well, and let sit for 30-45 minutes, to allow all the juices to come out.
  5. After this time, transfer the fruit mix to a wide saucepan or skillet, and stirring constantly, cook over medium heat until it is gently boiling. You will notice a foam will develop, but don’t worry this will go away.
  6. Keep cooking, and stirring until the mixture thickens. You must, must stir constantly or your jam will burn. As well the constant stirring will help to prevent the jam from splattering out of the pan. You will likely need to cook the jam for 20 or more minutes.
  7. You will know that the jam is ready when the mixture is thick enough to leave an open trail behind the spoon. See the photo below.
  8. Remove from heat, and let cool completely before serving.
  9. Enjoy!
Notes
Because the batch of this jam is so small (2½ to 3 cups), and because this jam can be refrigerated for up to 4 weeks you don’t really need to seal the jars. It’s really just more of a hassle because 4 weeks is plenty of time to finish every last drop of this sweet goodness!

Tealbowlandspoon

How Jam Looks When It's Cooked {A-Pretty-Life}

This is how the jam should look when it’s done.  When you run a spoon through the mixture it should leave an open trail behind.

Strawberry Rhubarb Jam {A-Pretty-Life}

Now go on…make some jam and brighten up your breakfast table!
Yum.

Have a delicious day!
Signature

For more strawberry rhubarb deliciousness, check out more of my recipes:
Strawberry Rhubarb Muffins
Strawberry Rhubarb Crisp

Sharing with Whipperberry, Tatertots & Jello, Funky Junk, A Bowl Full of Lemons, Craft-O-Maniac, Under the Table and Dreaming, Chef-in-Training, The Winthrop Chronicles, I Heart Naptime

Comments

  1. I’m determined to make all homemade jam this summer! This looks great :)

  2. This is my favorite kind of jam! Love your pics…sooo pretty! :)

  3. I will definitely be making this this weekend! My neighbor has a giant rhubarb plant in her yard and hates it. She told me to take as much as I want. Thanks for sharing! =)

  4. This looks so delicious. I love rhubarb with strawberries. Would you consider linking this up to my Pinworthy Projects Party?

  5. Thanks Jo-Anna! Now I know exactly what I am doing tomorrow…heading out to market to pick up some strawberries and I have a large rhubarb patch, so that takes care of that.
    Your recipe sounds so yummy! I just hope mine turns out half as good as yours looks…
    Thanks for the wonderful idea!!

  6. Thanks so much for the picture of the spoon making a trail in the preserves. I have a hard time determining when the jam is ready. I’ve already made strawberry-basil and strawberry preserves this season. A trip to the farm market resulted in rhubarb for this recipe.

  7. Well, I made your jam…it is now on my favourite list!!
    All the helpful hints were sure a big help in making this an awesome jam…only one thing, you forgot to tell us not to wear a white top when making this amazing jam. LOL.
    Thanks Jo-Anna for yet another keeper of a recipe!!
    Pamela

  8. yum! I also got a bunch of strawberries.. I made a tart… it was up on the blot today :o)
    Emily @ Nap-Time Creations

  9. Sigh…wish rhubarb grew in Arizona. Visiting today from Sundae Scoop Link Party.

    Michelle @ On A Wing And A Prayer

  10. Made a batch of this jam and served it to party guests on Sunday. Good news-they loved it. Bad news-it’s all gone. Thank you so much for posting the recipe.

  11. I’ve made the peach and blueberry jams, and they were so simple and delicious! I’d never cooked with rhubarb before, but this jam is being made right now (well, the ingredients have been prepped and I’m waiting to put them on the stove). Homemade jam is so good!

  12. what if I want to can this? do you know how?

Trackbacks

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  2. [...] Butter Roasted Corn on the Cob  |  Brown Sugar Rib Rub Strawberry Rhubarb Jam  |  Coconut Cream [...]

  3. [...] last jam, Strawberry Rhubarb Jam, was a big hit in our home.  We finished the jar today!  So it was time for a new one.  And [...]

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