Rhubarb and Strawberry Jam Recipe
If you’ve ever craved that perfect balance of tart and sweet, you simply must try this Rhubarb and Strawberry Jam Recipe. It combines the crisp, slightly tangy bite of rhubarb with the lush, sugary sweetness of strawberries, creating a jam that bursts with vibrant color and mouthwatering flavor. Whether you’re spreading it on your morning toast, swirling it into yogurt, or gifting it to loved ones, this homemade jam is a sunny celebration of spring and summer all year round. Trust me, once you make this Rhubarb and Strawberry Jam Recipe, it’ll quickly become a pantry staple you can’t live without.
Ingredients You’ll Need
The great thing about this Rhubarb and Strawberry Jam Recipe is that it only calls for a handful of simple ingredients that work together like a dream. Each component brings something essential to the table, be it texture, sweetness, or that iconic jiggly jam consistency.
- Chopped rhubarb (4 cups): Provides the tart backbone and beautiful rosy color to the jam.
- White sugar (3 cups): Balances rhubarb’s natural tartness with perfect sweetness.
- Strawberry flavored gelatin mix (1 package, 3 ounces): Adds rich strawberry flavor and helps set the jam without fuss.
- Water (1/4 cup): Used to dissolve the gelatin and blend flavors smoothly.
How to Make Rhubarb and Strawberry Jam Recipe
Step 1: Let the Rhubarb and Sugar Marry
Start by combining your chopped rhubarb and sugar in a large saucepan. Letting them rest together for about 10 minutes is a small but crucial step because it allows the rhubarb to release its juicy goodness. This soaking phase helps the sugar dissolve better and jumpstarts the flavor melding.
Step 2: Bring the Mixture to a Boil
Next, place your saucepan over medium heat and bring the rhubarb-sugar mix to a lively boil. Stir frequently here to keep the mixture from sticking to the bottom – this is where the magic of caramelizing sweetness begins.
Step 3: Simmer to Tenderness
Once boiling, reduce the heat to low and let everything gently simmer for 10 to 15 minutes. You’ll notice the rhubarb softens beautifully, turning tender and translucent, releasing even more flavor into the jam base. This simmer is what transforms the ingredients into that luxuriously thick texture you want in a jam.
Step 4: Dissolve the Strawberry Gelatin
While your jam simmers, dissolve the strawberry gelatin mix in 1/4 cup of water in a separate small bowl. This step ensures the gelatin blends smoothly, avoiding lumps and giving you that signature jiggly, spreadable consistency.
Step 5: Combine and Boil Again
Stir the dissolved gelatin gently into your hot rhubarb mixture. Turn the heat back up to medium-high and bring everything to a rolling boil, letting it bubble vigorously for 1 minute. Keep stirring constantly to prevent burning and to fully incorporate the gelatin for that perfect set.
Step 6: Jar and Seal the Jam
Remove your jam from heat and skim off any foam that has formed on the surface for a smooth finish. Ladle the hot jam carefully into sterilized jars, leaving about a quarter-inch of headspace at the top. Don’t forget to wipe the rims clean with a damp cloth before sealing with sterilized lids.
Step 7: Water Bath Processing
For safety and longevity, process the jars in a boiling water bath for 10 minutes. This step helps ensure a proper seal that keeps your Rhubarb and Strawberry Jam Recipe fresh and delicious for months to come.
Step 8: Cool and Check Seals
Once out of the water bath, set the jars aside to cool completely. Press the center of each lid to check the seal—if it doesn’t flex up and down, your jars are sealed perfectly and ready for storage. If it does flex, refrigerate and use those jars first.
How to Serve Rhubarb and Strawberry Jam Recipe
Garnishes
If you want to fancy up your jam serving, fresh mint leaves, a sprinkle of chopped nuts, or a dollop of whipped cream can beautifully complement the bright tartness of this jam. These subtle additions elevate even a simple toast into a delightful treat.
Side Dishes
Rhubarb and Strawberry Jam doesn’t just love bread! It pairs wonderfully with creamy cheeses like brie or mascarpone, can brighten up a cheese board, or even become a stunning glaze for grilled pork or chicken. Its versatility makes it a fantastic companion across your meal.
Creative Ways to Present
Think beyond spreading it on toast: swirl this jam into oatmeal or yogurt bowls for natural sweetness and color. Use it as a filling for thumbprint cookies or spoon it over ice cream for a fresh-berry sensation. Getting creative with this Rhubarb and Strawberry Jam Recipe lets you enjoy its flavor in so many exciting ways.
Make Ahead and Storage
Storing Leftovers
Once opened, keep your jam in the refrigerator where it will stay fresh and flavorful for up to three weeks. Always use a clean spoon to avoid contamination and seal jars tightly after each use to maintain maximum freshness.
Freezing
If you want to stock up or keep your jam longer, freezing is a great option. Transfer jam into airtight containers, leaving a bit of headspace for expansion, then freeze. Thaw in the fridge when ready to enjoy, though the texture may be slightly softer than freshly made.
Reheating
Warming your jam gently over low heat can help restore its pourable texture if it’s been in the fridge or freezer. Just be careful not to boil it again, which can affect both flavor and texture. Stir frequently and warm until just loosening for easy spreading.
FAQs
Can I use fresh strawberries instead of gelatin mix?
Fresh strawberries bring wonderful natural flavor but won’t provide the same setting effect that the gelatin mix gives, so your jam might be softer. You can combine fresh fruit with pectin or gelatin separately if you prefer an all-natural option.
Is this jam safe to store at room temperature?
As long as you’ve properly sterilized your jars and processed them with a water bath, this Rhubarb and Strawberry Jam Recipe is safe to store in a cool, dark pantry for up to a year. Once opened, refrigerate to prevent spoilage.
Can I reduce the sugar in this recipe?
You can reduce sugar, but keep in mind it plays a key role in preservation and sweetness. If cutting back, taste as you go and consider adding natural pectin to help the jam set properly.
What if my jam doesn’t set?
If your jam is too runny, don’t worry! You can gently cook it longer or add a little more dissolved gelatin or pectin and repeat the boiling step. Sometimes, slight adjustments are needed based on fruit ripeness.
How long will the jam keep after opening?
Once opened, this jam stays good in the refrigerator for about three weeks. Make sure to always scoop with a clean utensil and keep the lid tightly sealed.
Final Thoughts
Making this Rhubarb and Strawberry Jam Recipe is like capturing a little jar of sunshine to enjoy any day of the year. The combination of tart rhubarb and sweet strawberry flavor is irresistibly charming, and once you master this easy recipe, it will quickly become a cherished homemade staple. So grab some fresh rhubarb and strawberry gelatin, and dive into one of the most delightful jam-making adventures you’ll ever have!
Print
Rhubarb and Strawberry Jam Recipe
- Total Time: 35 minutes
- Yield: 3 half-pint jars (approximately 3 cups) 1x
- Diet: Vegetarian
Description
This homemade Rhubarb and Strawberry Jam combines tart rhubarb and sweet strawberry gelatin to create a perfectly balanced, fruity spread. The jam is simmered gently on the stovetop, then preserved in sterilized jars, making it ideal for breakfast toast, desserts, or gifting.
Ingredients
Jam Ingredients
- 4 cups chopped rhubarb
- 3 cups white sugar
- 1 (3 ounce) package strawberry flavored gelatin mix
- 1/4 cup water
Instructions
- Combine Rhubarb and Sugar: In a large saucepan, combine the chopped rhubarb and sugar. Let the mixture sit for about 10 minutes to allow the rhubarb to release its juices.
- Bring to Boil: Place the saucepan over medium heat and bring the mixture to a boil, stirring frequently to prevent sticking.
- Simmer Rhubarb: Reduce the heat to low and let it simmer for 10-15 minutes, or until the rhubarb becomes tender and begins to break down.
- Dissolve Gelatin: While the rhubarb simmers, dissolve the strawberry gelatin mix in 1/4 cup of water in a small bowl until fully dissolved.
- Incorporate Gelatin: Stir the dissolved gelatin into the rhubarb mixture, then increase the heat to medium-high and bring the jam back to a rolling boil for 1 minute, stirring constantly to ensure thorough mixing.
- Remove Foam and Jar: Remove the saucepan from heat and skim off any foam from the surface. Ladle the hot jam into sterilized jars, leaving 1/4 inch headspace at the top.
- Seal the Jars: Wipe the rims of the jars with a damp cloth to remove any residue, place sterilized lids on top, and tighten the bands until fingertip tight.
- Process Jars: Process the jars in a boiling water bath for 10 minutes to ensure proper sealing and preservation.
- Cool and Check Seals: Let the jars cool completely, then check the seals by pressing the center of each lid; lids that do not flex up and down are properly sealed.
- Store: Store the sealed jars in a cool, dark place for up to one year. Once opened, refrigerate and use within 3 weeks.
Notes
- Ensure jars and lids are properly sterilized before filling to prevent spoilage.
- Use fresh rhubarb and avoid woody stalks for best texture.
- Adjust sugar slightly if you prefer a less sweet jam, but sugar also aids preservation.
- If you do not have a boiling water bath canner, a large pot with a rack and enough water to cover jars can be used.
- Once opened, keep refrigerated and consume within 3 weeks for freshness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Jam
- Method: Stovetop
- Cuisine: American
