Strawberry Rhubarb Jam

Seeing how I knew my steamy love affair with strawberries simply wouldn’t last forever, I decided that jam would be a fantastic way to prepare myself for strawberries and I going our separate ways for the season. So to commemorate the tapering off of the winter strawberry harvest in Florida and to indulge my newly discovered pension for rhubarb, I made Strawberry Rhubarb Jam.

Strawberry Rhubarb Jam

This was my first ever jam-session ( *rimshot* ), so I approached with just about as much irrational fear as my first preserving experience. Something about saving fresh produce for many months to come just has me worrying that I’ll screw something up and give myself botulism or some other happy malady. But if you’re reading this, I’m still here, alive and well, so phew! 😛

In addition to not wanting to let the strawberry season go, I also go through jars and jars of store-bought strawberry jam (I love peanut-butter and jelly bagels on the weekend), so it only seemed appropriate to try making my own since I eat the stuff all the time. And the result? Well, are you surprised when I say “what a difference?” 😉 Its just entirely different from the usual, but in a great way–even the color looks better, but I only used four ingredients! It was sweet, fresh tasting, and just fruity and light. I found myself looking for an excuse to use a bit of jam everyday just to enjoy this (and trust me, there was plenty of it to enjoy! If you measure this, you will find that this recipes makes approximately a whole lot of jam.). This is definitely not going to be my last jam-making experience.

Aside from the obvious ways to enjoy this jam (hello? Bagels?), I’ll have a few desserts posted in the coming weeks that make great use of this, so get jamming. 😛 This is also my entry to Putting Up, an event focused on preserves (jams, jellies chutneys, etc) hosted by both Pixie of You Say Tomahto, I Say Tomayto and Rosie of Rosie Bakes a Peace of Cake, and being new to the preserving world, I’m definitely looking forward to seeing what everybody else is preserving out there.

  • 2-2.5 cups strawberries, hulled
  • ~1 lb rhubarb
  • 1 box pectin
  • 5.5 cups sugar

Strawberries and rhubarb

Begin by preparing the fruit. In the case of preserving things, washing it well is a great first step–why save any dirt or junk on your fruit? Then, hull the strawberries and chop the rhubarb into roughly 1 inch long chunks.

Simmer the rhubarb until mushy

Transfer the rhubarb chunks into a nonstick saucepan and add both a handful of the sugar and little bit of water to help get things going and to partially submerge the rhubarb (about 1/2-3/4 of a cup). Heat this up and simmer until the rhubarb gets pulpy and mushy.

Mash in the strawberries

Once the rhubarb has cooked sufficiently, add in the strawberries. Seeing how this is a jam and not a jelly, you don’t want to puree or mush these up too finely, so in the name of keeping chunks in the jam, add the berries in batches so you can have varying levels of mashedness. I worked in thirds–add a third of strawberries, crush with a potato masher, add another third, crush, etc.

Once all of the strawberries have been worked in, add the pectin and bring the mixture to a full rolling boil, stirring constantly.

Add pectin and keep stirring as it firms up

Finally, add in the sugar–yes, all of it! There’s two things really that make a jam/jelly take on that characteristic texture: pectin and sugar. Seeing how both strawberry and rhubarb are low in pectin (hence the need to add it as an ingredient), a lot of sugar is not just for flavor, but a necessity, so don’t go trying to make this “healthier” by reducing the sugar–you risk getting soup instead of jam.

Stir things constantly to mix the sugar into the fruit well and get this warmed up to a full rolling boil again. Once boiling, let it continue to go for about another minute (still stirring), and then, get it off of the heat because you’re done! Skim off any of the foam that has decorated the surface–there’s nothing inherently bad about it, but it just doesn’t look so good in the finished product.

Follow good jarring practices and package this up right away in a sterile jar to prevent introducing any sort of nasty things into your jam (after all, this could potentially be sitting on your shelf for months! After all, like salt, sugar acts as something of a preservative, so once sealed in a sterile jar, this can last for months on your shelf until you open it). If you’re itching to dig in already (e.g. you have no patience like me), you need to let this stand for a few hours at room temperature, after which, you should move it to the fridge so it can firm up a bit.


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26 Responses to “Strawberry Rhubarb Jam”

  1. Peter Says:

    Now that’s a jam…you kept the vibrant red colour. I don’t why some people’s jams turn out blacker than night.

  2. Jeff Says:

    Strawberry and rhubarb are my two favorite fruit combinations of all times. Rhubarb brings back great memories of getting slapped by grandma repeatedly for trying to eat rhubarb leaves. The more she hit me the more I wanted to eat them.

  3. grace Says:

    if i make this, i can promise you it won’t be sitting on my shelf for months– it’d be gone quicker than two shakes of a lamb’s tail. ya done good. :)

  4. Rosie Says:

    Strawberry and rhubarb are a wonderful combo of flavours. Great step by step pics and info your jam looks delicious. Many thanks for partaking in this event 😀


  5. Pixie Says:

    Thanks again Mike for your participation and for hopefully, easing us newcomers into the jamming process. You did a fabulous job!

  6. Kittie Says:

    From the strawberry craze to the lamb obsession… and back to the strawberries…! And I’d eat it all!

    Never tried the jamming process either – this looks to be a huge success!

  7. Jan Says:

    Okay – I now NEED to make JAM!
    Great job for your first go – bet mine won’t turn out like that.

  8. Deb Says:

    I still cannot quit purchasing the strawberries either! What a deal! Your jam experience sounds awesome! May have to try it someday…when the weather is too yucky to go outdoors!

  9. Kevin Says:

    What a great shade of red! I tried making strawberry jam for the first time last year and it was really good. I am still enjoying it now. I like the idea of adding rhubarb to it!

  10. pam Says:

    Spoon some of this over one of your fabulous homemade ice creams!

  11. Lydia (The Perfect Pantry) Says:

    Looks like a pretty successful jam session to me! Sadly, I’m not much of a jam eater, but I do love to make it from time to time.

  12. Helen Says:

    Oh my goodness! I would love to eat this with a traditional Cornish cream tea – scones, clotted cream and this fabulous jam. I love the idea of strawberries and rhubarb together, it’s lovely. You are so lucky to have had strawberries over in Florida. In the UK, we have to wait until summer to enjoy them!

  13. Susan at Sticky,Gooey,Creamy,Chewy Says:

    I bought some strawberry-rhubarb jam from a little specialty shop a while back and I LOVED it. It would be so cool to make my own. Thanks for the recipe!

  14. noble pig Says:

    Oooh how lovely. I mean strawberry-rhubarb pie is to die for but on my toast in the morning sounds more fun!

  15. giz Says:

    I’m loving Pixie and Rosie’s event – so many new recipes – I will for sure be putting this one up at my home.

  16. kate Says:

    Mike send me a bottle right away. your affair with strawberries is indeed bringing out the best in you.

  17. Sandie (Inn Cuisine) Says:

    Glad to hear your “jam session” turned out well. Like you, I share an irrational fear of canning and preserving. While I do overcome it long enough to can my own, homemade salsa when the Roma tomatoes vine ripen in August/September, I’m deathly afraid I’ll somehow give myself and my family members an inadvertent case of botulism, “Are the jars sterile? Did I heat and cool them properly? Did the lids seal?” And so on…

    It’s a good thing I don’t live a bazillion miles from nowhere and actually have to can to sustain my family throughout long, cold winters. We’d starve for sure.

  18. Bellini Valli Says:

    This jam is a great way to hold onto Spring while welcoming summer. Perfect for the Putting Up event:D

  19. White On Rice Couple Says:

    Great job on the jam! We’re growing some chandler strawberries now and can’t wait till they’re ready to submit something to your strawberry event!

  20. the caked crusader Says:

    Gorgeous looking (and I bet tasting!) jam. I love strawberry and rhubarb – they bring out the best in each other

  21. Very Strawberry Cupcakes! from Mike's Table Says:

    […] rich, creamy, and really a much more vibrant punch of strawberry. This is all in contrast to the strawberry rhubarb jam piped inside the cupcake. Oh, and funny thing, the only reason I thought of these cupcakes? I was […]

  22. Kathy Coughlin Says:

    Surely I’m not the only cook in the world who doesn’t have a kitchen scale! I get very irritated with recipes that give proportions by WEIGHT instead of volume. If you take some of your ingredients out of your garden (as I did the rhubarb), you’ll likely have no idea what it weighs. This might be a great recipe, but I’ll never know! (Also don’t understand the inconsistency: why is rhubarb given by weight, but not the strawberries???)

  23. Blueberry Jam from Mike's Table Says:

    […] come to appreciate how easy it is to make preserves and that you can make some pretty neat things that you might not find in the grocery store, so why […]

  24. Mickey Montague Says:

    If you don’t like the scimmings (foam) as we called them you can add a tsp. of butter, yes better, and you won’t get the foam and you won’t notice any taste. Does it add calories? Oh yea!

  25. Gayle Says:

    I made this and it was perfect! Beautiful i the jars and tastes wonderful! Thanks so much for the recipe. It’s a keeper!

  26. Dwayne Monnett Says:

    My wife and I (Small help) made jam for years, strawberry rhubarb is my favorite. Janice passed away last month, so I will have to do the whole job myself. It feels good to do the jam making again, kinda like she is here with me. Thanks for sharing Mike.


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