Sweet Tart Strawberry Rhubarb

This strawberry rhubarb jam combines the sweetness of spring strawberries with the tangy zing of rhubarb for a spread that instantly elevates morning toast or afternoon scones. The ruby-red color alone makes it worth the minimal effort to prepare this seasonal treasure.

I first made this jam when my neighbor brought over an armful of rhubarb from her garden. My kitchen filled with the most incredible aroma as it simmered, and now it's become our family's official welcome to spring tradition.

Ingredients

• Fresh strawberries: Carefully selected for ripeness and fragrance. Look for fully red berries with no white shoulders for maximum sweetness
• Rhubarb stalks: Bright pink and firm. Avoid any with limp stalks or excessive stringiness
• Granulated sugar: Helps preserve the jam while balancing the natural tartness of the rhubarb
• Water: Helps create the perfect jammy consistency without scorching
• Lemon juice: Brightens flavors and helps with natural setting
• Vanilla extract: Adding warm depth to counter the fruit's acidity. Use pure not imitation for best results

Step-by-Step Instructions

Combine Fruits and Sugar:

Place chopped strawberries, rhubarb, sugar, and water in a large heavy bottomed saucepan. Make sure your pot is bigger than you think you need as the mixture will bubble up considerably during cooking. Stir gently to combine all ingredients before applying heat.

Bring to a Boil:

Set heat to medium high and stir occasionally while mixture comes to a full rolling boil. This should take approximately 5 minutes. You'll notice the sugar completely dissolving and the fruits beginning to release their juices creating a vibrant red liquid.

Simmer to Thicken:

Reduce heat to medium and allow the mixture to maintain a steady simmer for 20 to 25 minutes. During this time, stir frequently to prevent sticking or burning on the bottom of the pan. The mixture will gradually thicken and reduce in volume as excess moisture evaporates. To test doneness, place a small amount on a chilled plate if it sets up without running, it's ready.

Add Finishing Flavors:

Add the lemon juice and vanilla extract, stirring well to incorporate completely. Allow to cook for 5 additional minutes to meld the flavors together. The lemon brightens the overall profile while the vanilla rounds out any sharp edges.

Cool and Transfer:

Remove from heat and let cool slightly for about 10 minutes. The jam will continue to thicken as it cools. Pour carefully into clean sterilized jars leaving about ¼ inch headspace at the top of each jar.

Seal and Store:

Close jars tightly with clean lids and allow to cool completely on the counter before transferring to the refrigerator. The jam will continue to set up overnight reaching its final perfect consistency by morning.

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The magical thing about this recipe is how the rhubarb transforms during cooking. What starts as a celery like vegetable with assertive tartness mellows into something almost honeyed when paired with strawberries. My grandmother always said rhubarb was nature's candy for those patient enough to prepare it properly.

Proper Storage

This jam follows a quick refrigerator method rather than traditional canning techniques. Always use thoroughly cleaned jars that have been sterilized by boiling for 10 minutes or running through a dishwasher's hot cycle. Once opened, keep refrigerated and use a clean spoon each time you dip into the jar to prevent introducing bacteria. The high sugar content acts as a preservative, but without pressure canning, this jam must be stored in the refrigerator.

Serving Suggestions

While classic on buttered toast or English muffins, this versatile jam shines when spooned over vanilla ice cream or Greek yogurt. Try it as a filling between cake layers or swirled into homemade cheesecake before baking. For savory applications, it makes an incredible glaze for roast pork or as part of a cheese board alongside sharp cheddar or creamy brie. The balance of sweet and tart works beautifully in thumbprint cookies or as the base of a vinaigrette for spinach salad.

Seasonal Variations

The basic formula can be adjusted throughout growing seasons. In early spring when rhubarb first appears but strawberries aren't yet at their peak, increase the sugar slightly and add a splash of orange juice. Midsummer brings perfect berries that need less sugar and can be enhanced with fresh basil or mint. Fall variations might include cinnamon or ginger for warmth. The ratio can shift to favor either fruit depending on what looks best at your market.

Recipe FAQs

→ How long does homemade strawberry rhubarb jam last?

When properly stored in sterilized jars in the refrigerator, this strawberry rhubarb jam typically lasts 3-4 weeks. For longer storage, you can process the jars using a water bath canning method, which allows them to be shelf-stable for up to a year.

→ Can I reduce the sugar in this jam?

While sugar helps with preservation and texture, you can reduce it slightly to about 1 cup minimum. Be aware that less sugar will result in a more tart jam with potentially shorter shelf life. Sugar alternatives like honey can be substituted at a 3/4:1 ratio, though this may alter the flavor profile.

→ How do I know when the jam has reached the right consistency?

The jam should coat the back of a spoon and when you run your finger through it, the line should remain clear. Alternatively, place a small amount on a chilled plate and if it wrinkles when pushed with your finger after cooling for a minute, it's ready. The jam will also thicken further as it cools.

→ What can I serve with strawberry rhubarb jam?

This versatile jam pairs beautifully with toast, English muffins, scones, and biscuits. It also makes an excellent topping for vanilla ice cream, yogurt, or oatmeal. Try it as a filling for thumbprint cookies or spread between cake layers for an extra burst of flavor.

→ Can I use frozen strawberries and rhubarb?

Yes, frozen strawberries and rhubarb work well in this jam. There's no need to thaw them first—simply add them directly to the pot. You may need to increase the cooking time by 5-10 minutes to allow for the extra moisture to cook off and achieve the proper thickness.

→ How do I properly sterilize jars for jam?

Wash jars and lids in hot, soapy water, then rinse thoroughly. Place jars (not lids) in a large pot filled with water, bring to a boil, and boil for 10 minutes. Alternatively, run them through a dishwasher on the sanitize cycle. Keep jars hot until filling with hot jam to prevent cracking.