Ultimate Strawberry Rhubarb Jam Recipe for Sweet Nostalgia
This strawberry rhubarb jam recipe captures the essence of summer with a delightful blend of sweet strawberries and tangy rhubarb.
Equipment
- - Large bowl
- - Large pot
- canning jars
- canning pot
Ingredients
For the Jam
- 6 cups chopped rhubarb this tangy vegetable provides a refreshing base for your jam.
- 4 cups chopped strawberries their sweetness beautifully balances the tartness of rhubarb.
- 3 cups granulated sugar helps to preserve the jam while enhancing its flavor; feel free to use a sugar substitute for a lighter option.
- 1 tablespoon lemon juice adds brightness and helps with the gelling process.
Instructions
How to Make Strawberry Rhubarb Jam
- Chop rhubarb and strawberries into small ¼ inch pieces and place them in a large bowl.
- Add sugar to the chopped fruits and stir to coat evenly.
- Mix in the lemon juice, which brightens the flavors and aids in gelling.
- Cover the bowl and refrigerate for 8-24 hours, stirring once or twice.
- Transfer the mixture, along with all the juice, into a large pot.
- Heat over medium heat until the mixture comes to a boil.
- Cook until the jam reaches the gelling stage, which usually takes about 30-45 minutes.
- Jar the fully set jam in clean canning jars or freezer-safe containers.
- For Water Bath Canning: Remove the pot from heat, and place the jam into jars, leaving a ¼ inch headspace.
- Remove air bubbles by gently tapping the jar or using a knife.
- Place the jars in a canning pot, ensuring they are covered with at least 1 inch of water.
- Process the half-pint and pint-sized jars for 15 minutes.
- Turn off the heat, remove the lid from the canning pot, and wait 5 minutes.
- Cool the jars on a rack for at least 12 hours.
Notes
Use fresh produce for the best flavor and always measure ingredients accurately.