Strawberry Rhubarb Jam Recipe
This Strawberry Rhubarb Jam recipe combines the natural sweetness of strawberries with the tartness of rhubarb to create a perfectly balanced, homemade preserve. Using simple ingredients and a stovetop simmering method, this jam is easy to make and can be customized to your preferred texture, whether chunky or smooth. It’s ideal for spreading on toast, topping desserts, or gifting to friends and family.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: About 3 cups of jam 1x
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Main Ingredients
- 3 cups fresh or frozen strawberries, hulled and chopped
- 3 cups fresh or frozen rhubarb, chopped
- 1 1/2 cups granulated sugar
- A pinch of salt
- 2 tablespoons lemon juice
- Optional: 1 teaspoon vanilla extract
Instructions
- Mix and macerate: Toss the strawberries, rhubarb, sugar, salt, and lemon juice into a medium saucepan. Stir briefly and let the mixture sit for 10–15 minutes to draw out natural juices before heating.
- Cook the fruit: Place the saucepan over medium heat and bring the mixture to a gentle boil. Reduce heat to a simmer and cook for 20–25 minutes, stirring frequently, until the jam thickens and the fruit breaks down.
- Check consistency: Perform the wrinkle test by placing a small spoonful of jam on a cold plate. After a minute, push it with your finger; if it wrinkles, the jam is ready. Otherwise, continue simmering.
- Add vanilla: Remove the pan from heat and stir in the vanilla extract if using.
- Adjust texture: For chunkier jam, use a potato masher to crush the fruit. For a smoother, spreadable consistency, briefly blend with an immersion blender.
- Cool and store: Let the jam cool slightly, then transfer it into a clean jar or container. The jam will thicken further as it cools. Store in the refrigerator for up to 3 weeks.
Notes
- You can use fresh or frozen strawberries and rhubarb; just ensure they are chopped evenly.
- The wrinkle test helps determine jam readiness without a thermometer.
- Adjust the sugar amount based on sweetness preference or fruit ripeness.
- Adding vanilla extract is optional but adds depth of flavor.
- Store the jam in a refrigerator and consume within three weeks for optimal freshness and safety.
Keywords: Strawberry jam, Rhubarb jam, Homemade jam, Easy jam recipe, Fruit preserves, Stovetop jam
Find it online: https://kitchenbynora.com/strawberry-rhubarb-jam-recipe/
