Homemade Strawberry Rhubarb Jam This delectable, easy-to-make Strawberry Rhubarb Jam topping takes breakfast or brunch and desserts to new levels! It only takes simple ingredients and in addition two of these ingredients are in season during the spring and summer so it is a perfect recipe to make at that time.
It only counts when it features Strawberry Rhubarb Jam with big chunks of ripe, luscious rhubarbs and strawberries the best jam for strawberry season. and not too sweet and not too sour!
Kitchen Equipment Needed :
Before you start, make sure you have these kitchen tools ready :
- Medium or large saucepan
- Wooden spoon or heat-safe spatula
- Sharp knife for cutting fruit
- Cutting board
- Measuring cups and spoons
- Clean glass jars with lids for storing jam
- Ladle or spoon for pouring jam into jars
- Stove or cooking burner
- Optional : Potato masher for smoother jam
Tips for Strawberry Rhubarb Jam
– The quality of your jam depends mostly on the fruit you use. Always pick fresh, ripe strawberries that are bright red, sweet, and juicy because they will give your jam a rich, natural sweetness.
– If you add too much sugar, you will lose the fresh fruity taste. If you add too little, the rhubarb may taste too sharp. The best method is to start with less sugar, cook the mixture, taste carefully, and adjust slowly.
– Many beginners think jam is ready when it looks thick in the pot, but this can be misleading. A better method is to use the “cold plate test.” Place a small plate in the freezer for a few minutes, then drop a spoonful of hot jam onto it.
– Always be careful around hot jam because it can burn your skin if splashed.
What to Eat with Strawberry Rhubarb Jam ??
Strawberry Rhubarb Jam is sweet, tangy, and bursting with bright flavor, making it perfect for breakfast spreads, brunch boards, or a simple homemade treat. I love serving it generously over warm Blueberry Bagel or soft Banana Nut Bagels with a little butter or cream cheese.
My mom likes adding a little to her yogurt, while my aunt prefers it layered into desserts like Strawberry Shortcake Cupcakes for an extra fruity touch. If we’re hosting brunch, I’ll sometimes serve it with Cottage Cheese Pancakes and a chilled glass of Strawberry Milk.
Ingredients you need to make Strawberry Rhubarb Jam :
– Fresh strawberries are one of the stars of this jam and bring natural sweetness, juicy texture, and bright berry flavor.
– Rhubarb is the second star and adds a tangy, slightly tart flavor that balances the sweetness of the strawberries perfectly.
– Lemon juice adds brightness, enhances the fruit flavor.
- Optional : chia seeds can be added for a quicker, naturally thickened jam without traditional pectin.
How to Make Strawberry Rhubarb Jam :
Making Strawberry Rhubarb Jam is simple if you follow these steps carefully :
Step 1
The first thing you’ll do washing all your fruit very well. Cut the strawberries into small pieces and chop the rhubarb into thin slices so they cook evenly. While it bakes place the strawberries and rhubarb into a large saucepan. Turn the heat to medium and start stirring gently. As the fruit warms up, it will begin to release juice. Keep stirring so nothing sticks to the bottom of the pan.
Step 2
Moving on add the sugar and lemon juice. Stir again until everything is well mixed and the sugar starts to dissolve. As soon as finished let the mixture cook slowly. You will notice the fruit becoming soft and mushy. This usually takes about 15–25 minutes.
Step 3
Shortly after If you like smooth jam, you can use a potato masher to gently crush the fruit. If you like chunky jam, leave it as it is. Keep cooking until the mixture thickens. You can test it by placing a small spoonful on a cold plate if it stays thick and doesn’t run, it’s ready.
Step 4
Turn off the heat and carefully pour the hot jam into clean glass jars. Let it cool before closing the lids. then once cooled, store it in the fridge or freezer depending on how long you want to keep it.
FAQ’S :
Can I make Strawberry Rhubarb Jam without sugar ?
Yes, but the jam may taste very sour and may not thicken as well.
Is rhubarb safe to eat ?
Yes, but only the stalks are safe. Do not eat the leaves.
How do I know when the Strawberry Rhubarb Jam is ready ?
When it becomes thick and does not run quickly on a cold plate.
SAVE THIS POST TO YOUR FAVORITE PINTEREST BOARD !
Strawberry Rhubarb Jam
Course: Breakfast, Dessert, CondimentCuisine: AmericanDifficulty: Easy3
servings10
minutes25
minutes60
kcal35
minutesStrawberry Rhubarb Jam is a sweet and tangy homemade spread made by cooking fresh strawberries and rhubarb with sugar until thick and glossy. It’s easy to make, full of fruity flavor, and perfect for toast, pancakes, desserts, or breakfast treats.
Ingredients
2 cups fresh strawberries washed, hulled, and chopped
2 cups rhubarb stalks washed and chopped into small pieces
2 to 3 cups granulated sugar adjust depending on how sweet you like it
2 tablespoons fresh lemon juice
Directions
- The first thing you’ll do washing all your fruit very well. Cut the strawberries into small pieces and chop the rhubarb into thin slices so they cook evenly. While it bakes place the strawberries and rhubarb into a large saucepan. Turn the heat to medium and start stirring gently. As the fruit warms up, it will begin to release juice. Keep stirring so nothing sticks to the bottom of the pan.
- Moving on add the sugar and lemon juice. Stir again until everything is well mixed and the sugar starts to dissolve. As soon as finished let the mixture cook slowly. You will notice the fruit becoming soft and mushy. This usually takes about 15–25 minutes.
- Shortly after If you like smooth jam, you can use a potato masher to gently crush the fruit. If you like chunky jam, leave it as it is. Keep cooking until the mixture thickens. You can test it by placing a small spoonful on a cold plate if it stays thick and doesn’t run, it’s ready.
- Turn off the heat and carefully pour the hot jam into clean glass jars. Let it cool before closing the lids. then once cooled, store it in the fridge or freezer depending on how long you want to keep it.
Notes
- Stir often while cooking to prevent the fruit from sticking or burning at the bottom of the pot.
- Using a wide pot helps the jam cook faster and thicken more evenly.
- Always use clean jars to store the jam so it stays fresh and safe to eat.
- The jam tastes even better the next day after the flavors have had time to blend.
