Introduction
Looking to capture the sweet-tart magic of summer in a jar? Strawberry Rhubarb Jam is a classic preserve that blends the juicy sweetness of strawberries with the tangy zing of rhubarb, creating a vibrant, spreadable delight. Perfect for toast, scones, or gifting, this canning recipe ensures shelf-stable jars that taste like spring all year round. With a touch of vanilla and precise acidity from bottled lemon juice, this jam is both delicious and safe for long-term storage. Ready to master homemade jam? Let’s get canning!
Overview: Why This Strawberry Rhubarb Jam Is Special
This Strawberry Rhubarb Jam stands out for its balanced flavor, thick yet spreadable texture, and reliable canning process. The overnight maceration draws out the fruit’s natural juices, enhancing flavor and reducing cooking time, while the vanilla bean adds a warm, sophisticated note. Using bottled lemon juice ensures consistent acidity for safe water-bath canning, making it beginner-friendly yet impressive. This recipe yields a beautifully set jam that’s perfect for breakfast, desserts, or holiday gifts, with a shelf life of up to a year when properly canned.
- Time Requirement: 20 minutes prep, 12-24 hours macerating, 30-40 minutes cooking and processing, ~13-25 hours total (mostly inactive).
- Difficulty Level: Moderate. Requires basic canning skills but includes clear steps for beginners.
- Why It’s Special: This jam combines strawberry sweetness with rhubarb’s tartness, enhanced by vanilla, and is designed for safe, long-term storage. It’s vibrant, versatile, and gift-worthy.
Whether you’re a canning novice or a seasoned preserver, this Strawberry Rhubarb Jam is a rewarding way to savor seasonal flavors.
Essential Ingredients
This Strawberry Rhubarb Jam uses simple, high-quality ingredients for a perfect balance of flavor and safety. Here’s what you need and why each one matters:
- Rhubarb (2 pounds, cut into ½-inch pieces): Provides tartness and structure, contributing to the jam’s unique flavor and texture.
- Strawberries (1 pound, not overripe, stems removed, cut into ¼-inch pieces): Adds sweet, juicy flavor and vibrant red color; avoid overripe berries to ensure proper set.
- Granulated Sugar (2½ cups): Sweetens the jam, helps it set, and acts as a preservative for canning.
- Bottled Lemon Juice (3 tablespoons): Ensures consistent 5% acidity for safe canning and enhances tartness; bottled is critical, as fresh lemons vary in acidity.
- Fine Salt (¼ teaspoon): Balances sweetness and enhances fruit flavors.
- Vanilla Bean Pod (1, seeds scraped out): Adds warm, aromatic depth for a gourmet touch.
Substitutions and Variations
- Rhubarb: Use frozen rhubarb (thawed and drained) if fresh isn’t available; adjust cooking time if wetter.
- Strawberries: Swap for frozen strawberries (thawed, not overripe); avoid other berries, as they alter acidity and safety for canning.
- Sugar: Reduce to 2 cups for a tarter jam, but don’t go lower to ensure proper set and preservation. Do not use sugar substitutes unless approved for canning (e.g., specific low-sugar pectin recipes).
- Lemon Juice: Do not substitute with fresh lemon juice for canning safety; vinegar (5% acidity) is an alternative but alters flavor.
- Salt: Omit if preferred, but it enhances flavor subtly.
- Vanilla Bean: Replace with 1 teaspoon pure vanilla extract (add after cooking to preserve flavor) or omit for a simpler jam.
- Add-Ins: For non-canned versions, try ½ teaspoon cinnamon or a pinch of ginger for warmth (avoid for canning unless tested for safety).
Pro Tip: Weigh fruit after trimming for accuracy (2 pounds rhubarb = ~6 cups chopped; 1 pound strawberries = ~2½ cups chopped). Use bottled lemon juice to ensure safe pH for water-bath canning.
Essential Equipment
- Water Bath Canning Pot: For processing jars to ensure shelf stability.
- Half-Pint Jars (6-8): Standard size for jam; ensure no cracks or chips.
- Jar Lifter: Safely moves hot jars in and out of boiling water.
- Lids and Bands: Use new lids for each batch to ensure a proper seal.
- Large Heavy-Bottomed Pot (e.g., 5.5-quart Dutch oven): For cooking jam evenly without burning.
- Small Plate: For testing jam set in the freezer.
- Thermometer (optional): To check jam temperature (~212°F for set).
- Kitchen Towel: For cooling jars and preventing countertop damage.
Pro Tip: Sterilize jars by simmering in the canner (not boiling) to keep them hot and ready; reuse bands but always use new lids for safety.
Step-by-Step Instructions
Making Strawberry Rhubarb Jam involves macerating, cooking, and canning for a shelf-stable preserve. Follow these steps for perfect results:
- Macerate the Fruit:
- In a large glass bowl, combine 2 pounds chopped rhubarb, 1 pound chopped strawberries, and 2½ cups granulated sugar. Stir thoroughly to coat.
- Cover with plastic wrap and refrigerate for 12-24 hours to let the fruit release its juices.
- Tip: Stir once during maceration to ensure sugar dissolves; longer maceration (up to 24 hours) deepens flavor.
- Prepare for Canning:
- Remove fruit mixture from the refrigerator and stir in the seeds from 1 scraped vanilla bean pod.
- Wash 6-8 half-pint jars, lids, and bands in hot, soapy water; rinse well.
- Place jars in a water bath canner with the wire rack, cover with water, and bring to a simmer (180°F) to keep hot. Place lids in a small saucepan of warm (not boiling) water to soften seals.
- Place a small plate in the freezer for testing the jam’s set later.
- Tip: Keep jars hot to prevent cracking when filled with hot jam; don’t boil lids, as it can damage seals.
- Cook the Jam:
- Transfer the fruit mixture (with juices) to a large heavy-bottomed pot (e.g., 5.5-quart Dutch oven). Add 3 tablespoons bottled lemon juice and ¼ teaspoon fine salt.
- Bring to a boil over medium-high heat, stirring occasionally to prevent sticking.
- Once boiling, the mixture will foam. Reduce heat slightly to medium and stir every few minutes as it simmers rapidly, evaporating liquid and thickening (10-15 minutes).
- Tip: Skim heavy foam if desired for clearer jam, but some foam is normal; watch heat to avoid scorching.
- Test for Set (22-25 Minutes):
- As the jam thickens (around 22-25 minutes), stir frequently, scraping sides to prevent burning. The fruit will break down, and the mixture will become cohesive.
- Check temperature (optional): Aim for ~212°F for a thick set.
- Test set: Spoon a small amount of jam onto the chilled plate, tilt vertically, and observe the flow. It should descend slowly, not run quickly. Alternatively, let it sit on the plate for 30 seconds, then push with a finger or spoon; it should crease and not flood back together.
- If not set, cook 2-5 minutes more and retest. Cooking time varies based on fruit moisture (wetter fruit takes longer).
- Tip: Jam will thicken further as it cools; avoid overcooking to prevent a rubbery texture.
- Fill the Jars:
- Remove hot jars from the canner using a jar lifter and place on a kitchen towel.
- Ladle hot jam into jars, leaving ¼-inch headspace. Use a non-metallic spatula or bubble remover to release air bubbles.
- Wipe jar rims with a clean, damp cloth to ensure a good seal.
- Place lids on jars and screw on bands until fingertip-tight (not overly tight).
- Tip: Work quickly to keep jam and jars hot; measure headspace with a ruler or canning tool for accuracy.
- Process the Jars:
- Return filled jars to the canner, ensuring they’re covered by at least 1 inch of water.
- Cover the canner, bring to a rolling boil, and process for 10 minutes (adjust for altitude: add 1 minute per 1,000 feet above sea level).
- Turn off heat and let jars sit in the canner for 5 minutes to stabilize.
- Tip: Start timing when water reaches a full boil; ensure jars remain upright during processing.
- Cool and Store:
- Remove jars using a jar lifter and place on a kitchen towel on the counter, spacing them apart to cool.
- Let cool undisturbed for 12-24 hours. Check seals: Lids should be concave and not flex when pressed.
- Store sealed jars in a cool, dark place for up to 1 year. Refrigerate unsealed jars and use within 3 weeks.
- Tip: Label jars with the date and contents; listen for the “ping” as lids seal during cooling.
Cooking Tips:
- Prevent Burning: Stir frequently, especially as jam thickens, and use a heavy-bottomed pot for even heat.
- Test Early: Start checking the set at 20 minutes to avoid overcooking, as fruit moisture varies.
- Altitude Adjustments: Check your altitude and adjust processing time to ensure safe canning (e.g., 15 minutes at 5,000 feet).
Assembly: Serving Your Strawberry Rhubarb Jam
Serving Strawberry Rhubarb Jam is all about showcasing its vibrant, sweet-tart flavor:
- Serve Fresh:
- Spread 1-2 tablespoons on toast, bagels, or English muffins for breakfast.
- Use as a filling for thumbprint cookies, tarts, or layered cakes.
- Tip: Refrigerate opened jars and use within 3-4 weeks for best flavor.
- Presentation Tips:
- Gift jars with a ribbon and handwritten label for a personal touch.
- Serve in a small dish with a cheese board, pairing with brie or cream cheese.
- Garnish desserts with a dollop of jam and fresh strawberries or mint.
- Serving Ideas:
- Swirl into yogurt, oatmeal, or ice cream for a fruity twist.
- Use as a glaze for pork or chicken, thinning with a splash of vinegar.
- Pair with scones, croissants, or biscuits for afternoon tea.
- Portioning:
- Makes 6-8 half-pint jars (about 6-8 cups total).
- One tablespoon per serving; one jar (~1 cup) serves 16-20 as a spread.
Pro Tip: Warm jam slightly (microwave 10-15 seconds) for easier spreading or drizzling over desserts.
Storage and Make-Ahead Tips
Strawberry Rhubarb Jam is designed for long-term storage with proper canning:
- Storage:
- Pantry: Store sealed jars in a cool, dark place (50-70°F) for up to 1 year. Avoid direct sunlight or heat.
- Fridge: Store opened or unsealed jars in the refrigerator for up to 3-4 weeks.
- Freezer: For non-canned jam, freeze in freezer-safe jars (leave ½-inch headspace) for up to 6 months; thaw in the fridge. Do not freeze canned jars, as seals may break.
- Reheating:
- No reheating needed for serving; warm gently if desired for drizzling (low heat or microwave in short bursts).
- Tip: Check seals before storing; refrigerate any jars with flexing lids.
- Make-Ahead:
- Macerate fruit up to 24 hours ahead and refrigerate.
- Prepare jam up to 1 week ahead if not canning; store in the fridge and use or freeze.
- Sterilize jars and lids a day ahead, keeping them in a clean, dry place.
- Tip: Can in smaller batches (e.g., 4 jars) for manageable processing if new to canning.
Pro Tip: Check jar seals after 24 hours; reprocess unsealed jars within 24 hours with new lids or refrigerate for immediate use.
Recipe Variations
Make Strawberry Rhubarb Jam your own with these twists (note: variations may affect canning safety):
- Low-Sugar Strawberry Rhubarb Jam: Use a low-sugar pectin (e.g., Pomona’s) and reduce sugar to 1-1½ cups; follow pectin instructions for safe canning.
- Spiced Strawberry Rhubarb Jam: Add ½ teaspoon cinnamon or a pinch of cardamom during cooking (test for safe pH if canning).
- Rhubarb-Heavy Jam: Increase rhubarb to 2½ pounds, reduce strawberries to ½ pound for a tarter flavor (maintain lemon juice for safety).
- Berry Blend Jam: Add ½ cup raspberries or blueberries (non-canned version only, as berries alter acidity for canning).
- Freezer Jam: Skip canning, cook to set, and store in freezer-safe containers for 6 months; use ½ cup more sugar for a softer set.
Healthier Twist (Non-Canned)**:
- Reduce sugar to 2 cups for a tarter, less sweet jam (use freezer method, as low sugar affects canning safety).
- Use organic fruit to avoid pesticides.
- Omit salt for low-sodium diets (minimal flavor impact).
Canning Safety Note: Stick to the recipe for water-bath canning to ensure safe acidity (pH < 4.6). Variations require pH testing or pressure canning for safety.
Conclusion
Strawberry Rhubarb Jam is a delightful way to preserve the flavors of spring and summer, with its sweet-tart taste and velvety texture. Perfect for spreading, gifting, or elevating desserts, this canning recipe is both approachable and rewarding, thanks to its precise instructions and vanilla-infused flair. With proper water-bath canning, you’ll have jars of homemade goodness to enjoy or share for up to a year. Grab your rhubarb, strawberries, and canning pot, and let’s make jam that’s as beautiful as it is delicious! What’s your favorite way to enjoy strawberry rhubarb jam?
Print
Best Strawberry Rhubarb Jam (for canning!)
Description
Looking to capture the sweet-tart magic of summer in a jar? Strawberry Rhubarb Jam is a classic preserve that blends the juicy sweetness of strawberries with the tangy zing of rhubarb, creating a vibrant, spreadable delight.
Ingredients
This Strawberry Rhubarb Jam uses simple, high-quality ingredients for a perfect balance of flavor and safety. Here’s what you need and why each one matters:
- Rhubarb (2 pounds, cut into ½-inch pieces): Provides tartness and structure, contributing to the jam’s unique flavor and texture.
- Strawberries (1 pound, not overripe, stems removed, cut into ¼-inch pieces): Adds sweet, juicy flavor and vibrant red color; avoid overripe berries to ensure proper set.
- Granulated Sugar (2½ cups): Sweetens the jam, helps it set, and acts as a preservative for canning.
- Bottled Lemon Juice (3 tablespoons): Ensures consistent 5% acidity for safe canning and enhances tartness; bottled is critical, as fresh lemons vary in acidity.
- Fine Salt (¼ teaspoon): Balances sweetness and enhances fruit flavors.
- Vanilla Bean Pod (1, seeds scraped out): Adds warm, aromatic depth for a gourmet touch.
Substitutions and Variations
- Rhubarb: Use frozen rhubarb (thawed and drained) if fresh isn’t available; adjust cooking time if wetter.
- Strawberries: Swap for frozen strawberries (thawed, not overripe); avoid other berries, as they alter acidity and safety for canning.
- Sugar: Reduce to 2 cups for a tarter jam, but don’t go lower to ensure proper set and preservation. Do not use sugar substitutes unless approved for canning (e.g., specific low-sugar pectin recipes).
- Lemon Juice: Do not substitute with fresh lemon juice for canning safety; vinegar (5% acidity) is an alternative but alters flavor.
- Salt: Omit if preferred, but it enhances flavor subtly.
- Vanilla Bean: Replace with 1 teaspoon pure vanilla extract (add after cooking to preserve flavor) or omit for a simpler jam.
- Add-Ins: For non-canned versions, try ½ teaspoon cinnamon or a pinch of ginger for warmth (avoid for canning unless tested for safety).
Pro Tip: Weigh fruit after trimming for accuracy (2 pounds rhubarb = ~6 cups chopped; 1 pound strawberries = ~2½ cups chopped). Use bottled lemon juice to ensure safe pH for water-bath canning.
Essential Equipment
- Water Bath Canning Pot: For processing jars to ensure shelf stability.
- Half-Pint Jars (6-8): Standard size for jam; ensure no cracks or chips.
- Jar Lifter: Safely moves hot jars in and out of boiling water.
- Lids and Bands: Use new lids for each batch to ensure a proper seal.
- Large Heavy-Bottomed Pot (e.g., 5.5-quart Dutch oven): For cooking jam evenly without burning.
- Small Plate: For testing jam set in the freezer.
- Thermometer (optional): To check jam temperature (~212°F for set).
- Kitchen Towel: For cooling jars and preventing countertop damage.
Pro Tip: Sterilize jars by simmering in the canner (not boiling) to keep them hot and ready; reuse bands but always use new lids for safety.
Instructions
- Macerate the Fruit:
- In a large glass bowl, combine 2 pounds chopped rhubarb, 1 pound chopped strawberries, and 2½ cups granulated sugar. Stir thoroughly to coat.
- Cover with plastic wrap and refrigerate for 12-24 hours to let the fruit release its juices.
- Tip: Stir once during maceration to ensure sugar dissolves; longer maceration (up to 24 hours) deepens flavor.
- Prepare for Canning:
- Remove fruit mixture from the refrigerator and stir in the seeds from 1 scraped vanilla bean pod.
- Wash 6-8 half-pint jars, lids, and bands in hot, soapy water; rinse well.
- Place jars in a water bath canner with the wire rack, cover with water, and bring to a simmer (180°F) to keep hot. Place lids in a small saucepan of warm (not boiling) water to soften seals.
- Place a small plate in the freezer for testing the jam’s set later.
- Tip: Keep jars hot to prevent cracking when filled with hot jam; don’t boil lids, as it can damage seals.
- Cook the Jam:
- Transfer the fruit mixture (with juices) to a large heavy-bottomed pot (e.g., 5.5-quart Dutch oven). Add 3 tablespoons bottled lemon juice and ¼ teaspoon fine salt.
- Bring to a boil over medium-high heat, stirring occasionally to prevent sticking.
- Once boiling, the mixture will foam. Reduce heat slightly to medium and stir every few minutes as it simmers rapidly, evaporating liquid and thickening (10-15 minutes).
- Tip: Skim heavy foam if desired for clearer jam, but some foam is normal; watch heat to avoid scorching.
- Test for Set (22-25 Minutes):
- As the jam thickens (around 22-25 minutes), stir frequently, scraping sides to prevent burning. The fruit will break down, and the mixture will become cohesive.
- Check temperature (optional): Aim for ~212°F for a thick set.
- Test set: Spoon a small amount of jam onto the chilled plate, tilt vertically, and observe the flow. It should descend slowly, not run quickly. Alternatively, let it sit on the plate for 30 seconds, then push with a finger or spoon; it should crease and not flood back together.
- If not set, cook 2-5 minutes more and retest. Cooking time varies based on fruit moisture (wetter fruit takes longer).
- Tip: Jam will thicken further as it cools; avoid overcooking to prevent a rubbery texture.
- Fill the Jars:
- Remove hot jars from the canner using a jar lifter and place on a kitchen towel.
- Ladle hot jam into jars, leaving ¼-inch headspace. Use a non-metallic spatula or bubble remover to release air bubbles.
- Wipe jar rims with a clean, damp cloth to ensure a good seal.
- Place lids on jars and screw on bands until fingertip-tight (not overly tight).
- Tip: Work quickly to keep jam and jars hot; measure headspace with a ruler or canning tool for accuracy.
- Process the Jars:
- Return filled jars to the canner, ensuring they’re covered by at least 1 inch of water.
- Cover the canner, bring to a rolling boil, and process for 10 minutes (adjust for altitude: add 1 minute per 1,000 feet above sea level).
- Turn off heat and let jars sit in the canner for 5 minutes to stabilize.
- Tip: Start timing when water reaches a full boil; ensure jars remain upright during processing.
- Cool and Store:
- Remove jars using a jar lifter and place on a kitchen towel on the counter, spacing them apart to cool.
- Let cool undisturbed for 12-24 hours. Check seals: Lids should be concave and not flex when pressed.
- Store sealed jars in a cool, dark place for up to 1 year. Refrigerate unsealed jars and use within 3 weeks.
- Tip: Label jars with the date and contents; listen for the “ping” as lids seal during cooling.
Cooking Tips:
- Prevent Burning: Stir frequently, especially as jam thickens, and use a heavy-bottomed pot for even heat.
- Test Early: Start checking the set at 20 minutes to avoid overcooking, as fruit moisture varies.
- Altitude Adjustments: Check your altitude and adjust processing time to ensure safe canning (e.g., 15 minutes at 5,000 feet).
FAQs
Q: Why use bottled lemon juice instead of fresh?
A: Bottled lemon juice has a consistent 5% acidity, critical for safe water-bath canning. Fresh lemons vary in acidity, risking spoilage.
Q: Can I reduce the sugar for a healthier jam?
A: For canning, stick to 2½ cups sugar for proper set and preservation. For low-sugar, use a tested low-sugar pectin recipe or make freezer jam.
Q: Why is my jam too runny?
A: Under-cooking, wet fruit, or insufficient sugar can cause this. Cook longer, test set with the plate method, or use drier fruit next time.
Q: Can I use frozen fruit?
A: Yes, thaw and drain frozen rhubarb and strawberries to reduce excess liquid. Cooking time may increase slightly.
Q: How do I know if my jars sealed?
A: Lids should be concave and not flex when pressed after cooling. A “ping” sound during cooling indicates a seal. Refrigerate unsealed jars.
Q: Can I skip the water bath canning?
A: Yes, but store the jam in the fridge for up to 3 weeks or freeze for 6 months. Canning ensures shelf stability for a year.
Q: Why did my jam burn?
A: High heat or infrequent stirring can cause burning. Use a heavy-bottomed pot, stir often, and adjust heat to medium once boiling.
Q: Can I double the recipe?
A: Yes, but cook in batches to ensure even heat and proper set. Use a larger pot (8-quart) and process jars in multiple canner loads if needed.
Q: Is this recipe safe for canning?
A: Yes, the recipe is designed for safe water-bath canning due to the high acidity from strawberries, rhubarb, and bottled lemon juice.