3 jars of strawberry rhubarb jam and a plate with strawberries and rhubarb on it
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A Pennywise Guide to Strawberry Rhubarb Jam

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Rhubarb season is one of my absolute favorites. There’s something incredibly satisfying about harvesting those vibrant red stalks from the garden (or my neighbor’s!) and knowing that I’ve got a bounty of delicious, versatile produce that didn’t cost me a dime. One of the best ways I’ve found to use up this free rhubarb is in homemade jams, especially strawberry rhubarb jam.

[While you are here, check out our Rhubarb Jam recipe!]

Strawberries, on the other hand, are a different story. My family adores strawberry jam, but unfortunately, I can’t get strawberries for free. Thankfully, summer brings a slew of opportunities to stock up on this sweet fruit without breaking the bank.

U-pick strawberry farms are a fantastic way to spend a sunny afternoon, and they offer the freshest berries at a fraction of the store prices. Sometimes, I also find strawberries discounted at the store, especially when they’re just past their prime but still perfect for jam-making.

Every so often, if the budget allows, I indulge in a bulk pack of “slightly imperfect” frozen berries. These berries are usually marked down and work wonders in smoothies, baking, and of course, jam. This little trick helps me keep a stash of strawberries on hand for whenever the jam-making bug bites.

While pure strawberry jam is always a hit, I’ve found that combining strawberries with rhubarb makes for an even better spread. The tartness of the rhubarb perfectly complements the sweetness of the strawberries, creating a flavor profile that my kids absolutely love.

chopped strawberries on a wooden cutting board, getting ready to make strawberry rhubarb jam
rhubarb on a wood board back ground getting ready to make strawberry rhubarb jam

Strawberry Rhubarb Jam Recipe

Your rhubarb and strawberries will need to be prepared before you make your jam.

For the rhubarb, weigh out 500 grams (1.1 lbs), add 125 ml water (1/2 cup), bring to a soft boil and then simmer for one minute or until all the pieces are soft.

For the strawberries, make sure to weigh them out as well (1.1 lbs), since using a measuring cup can be very inaccurate depending on how they are prepared.

When using frozen strawberries, I will let them thaw and then either mash them using a potato masher (for a chunkier texture) or puree them using an immersion blender (for a smoother spread).

For fresh berries, chop them into pieces and toss them into the rhubarb mixture without mashing or cooking – they will soften up rapidly as you cook the jam. The smaller the pieces, the smoother the jam.

A Pennywise Guide to Strawberry Rhubarb Jam

Recipe by Jessie
0.0 from 0 votes
Cuisine: Canning and PreservesDifficulty: Easy
Servings

8

250 ml jars
Preparation Time

15

minutes
Cooking time

10

minutes

Ingredients

  • 2 c (1.1 lb.) prepared rhubarb

  • 2 c (1.1 lb.) prepared strawberries

  • 5.5 cups sugar

  • 1 pkg (57 g) powdered pectin

Directions

  • In a large pot, combine the strawberries, rhubarb, and pectin.
  • Stirring continuously, bring to a full boil.
  • Add sugar, return to heat and bring to a full boil while stirring continuously.
  • Boil hard for 1 minute, stirring constantly to prevent sticking.
  • Remove from heat and skim off any foam that forms on top.
  • Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace.
  • Wipe the rims of the jars clean, place the lids on, and secure the bands.
  • Process the jars in a boiling water bath for 10 minutes.

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