This easy recipe makes a jam without all the fuss and no pectin needed. Made with tart pink rhubarb stems, juicy sweet strawberries, and a bit of lemon juice and sugar.
Sweet Strawberry Rhubarb Jam
I love rhubarb and the sweet childhood memories of sitting in my grandma’s yard dipping the sour stalks into sugar as snacks. This veggie has a tart flavor and is the perfect base for homemade jam.
This easy jam needs just 4 ingredients. There is no pectin needed to make this jam, so no need to run out to the store. This is so easy to make, simply chop and simmer. This jam will keep for 2 weeks and can also be frozen for up to 6 months.
Use this jam to spread on morning toast, scones, or biscuits. Or make some classic thumbprint cookies.
Ingredients in Strawberry Rhubarb Jam
Strawberries – Use fresh strawberries when possible, spring and early summer are the seasons of everything berry. If making jam in the off-season and fresh berries aren’t available, frozen berries will work but will need a bit of extra cooking time. Rhubarb – Rhubarb is another one of those spring vegetables. Those long pink slender stalks are a tart companion to the sweet strawberry. Frozen rhubarb works just as well in this recipe. Sugar – We use granulated sugar for this recipe and haven’t tried it with substitutions or other sweeteners. When boiling, the sugar almost ‘candies’ which thickens the jam. Lemon Juice – Just a little spoonful is all that is needed, you can substitute with a teaspoon of vanilla extract if you’d like.
How to Make Strawberry Rhubarb Jam
Homemade jam made with sweet fried berries and rhubarb is a sweet summer treat. Remove from stove and let cool before serving with your favorite scones or on toast!
Tips for the Best Jam
For jam to thicken properly (especially without the pectin), it needs to cook long enough. There should not be much liquid remaining in the pot. This recipe makes a sweet jam with a thick consistency, as we think jam should be! Boiling the fruit and sugar is what makes it set up well. We tried it with varying amounts of sugar. With less sugar, the mixture still thickens but the texture becomes more like fruit spread than jam. In order to set up, the jam needs to reach 220°F on a thermometer or check it using the plate method below. If you don’t have a thermometer, test a small amount of jam on a cold plate. Place a glass/ceramic plate in the freezer for 5-10 minutes. Add a large spoonful of jam to the chilled plate and let it sit for a couple of minutes. The jam should set to a thick consistency, if it does not, simmer for an additional 5-10 minutes and check again.
Storing Homemade Jam
This is a fridge/freezer jam and we have not tried canning it. Fridge: This jam will keep in the refrigerator for 2 weeks.Freezer: Or freeze in an airtight container for up to 6 months. Spread it over homemade bread or even stir it into ice cream. Did you make this Strawberry Rhubarb Jam Be sure to leave a rating and a comment below! © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
