Best 7 Best Strawberry Rhubarb Jam Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge your senses in a symphony of flavors with our tantalizing Strawberry Rhubarb Jam. This delectable spread, crafted from nature's finest ingredients, captures the essence of summer in every spoonful. The vibrant strawberries, bursting with sweetness and a hint of tartness, intertwine harmoniously with the tangy rhubarb, creating a perfect balance that dances on your palate.

Our collection of recipes offers a delectable journey through the world of Strawberry Rhubarb Jam. From the classic and timeless Traditional Strawberry Rhubarb Jam to the innovative and delightful Strawberry Rhubarb Jam with Vanilla Bean and the uniquely spiced Strawberry Rhubarb Jam with Ginger, each recipe is a testament to the versatility and allure of this exceptional jam.

Whether you prefer a simple and straightforward approach or seek a more adventurous flavor profile, our recipes cater to every taste and skill level. Embark on a culinary adventure as you explore the diverse selection of Strawberry Rhubarb Jam recipes, each promising an unforgettable experience.

Here are our top 7 tried and tested recipes!

STRAWBERRY-RHUBARB JAM



Strawberry-Rhubarb Jam image

This fruit-forward strawberry rhubarb jam recipe is incredibly delicious, and it's surprisingly easy to prepare and cook.

Provided by Diana Rattray

Categories     Side Dish     Jam / Jelly

Time 35m

Number Of Ingredients 4

1 and 1/2 pounds rhubarb
2 pints strawberries (fresh)
5 and 1/2 cups granulated sugar
1/4 cup lemon juice (fresh)

Steps:

  • Rinse the rhubarb and slice it into 1/2-inch pieces. You should have roughly 5 cups.
  • Hull the strawberries and rinse them under cold running water. Let them dry and then slice thinly. You should have 4 to 5 cups of sliced strawberries.
  • In a large, nonreactive pot , combine the prepared strawberries and rhubarb with the granulated sugar. Stir to combine. Cover the pan and let it stand at room temperature for 2 hours or refrigerate for up to 12 hours.
  • Place seven clean, half-pint jars in a large canning kettle and cover with water. Bring the water to a boil. Reduce the heat to low to keep the jars hot while you prepare the fruit.
  • Place the lids and rings in a saucepan; cover with water and bring to a simmer. Keep the lids in the hot water until you're ready to seal the jars.
  • Add the lemon juice to the fruit and place the pan over medium-high heat. Attach a candy thermometer to the pan. Make sure the tip of the thermometer does not touch the bottom or side of the pan.  Bring the fruit to a boil, stirring constantly. Reduce the heat to medium and continue cooking until the jam reaches 220 F, stirring frequently. When the jam reaches about 216 F, begin stirring even more frequently to prevent scorching.
  • Remove the jam from the heat and skim off any foam. Stir for a few minutes and then ladle the jam into the hot jars, leaving 1/4-inch headspace. Wipe the jar rims and threads with dampened paper towels. Carefully place the lids on the jars and screw on the rings. Don't over-tighten the rings and keep the jars upright.
  • Place the jars on the canning rack and lower them into the canning kettle. If the water is not at least 1 inch above the jars, add more hot water. Bring the water back to a boil. Lower the heat to medium-low and cover the pan; boil gently for 10 minutes. If you are working at an altitude of over 1,000 feet, see the table below.
  • Remove the pan from the heat and let the jars stand in the water for 10 minutes.
  • With tongs, remove the jars to a rack to cool (upright) completely. If any jars did not seal, refrigerate them and use right away.

Nutrition Facts : Calories 97 kcal, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 24 g, Fat 0 g, ServingSize 6 to 7 cups (48 servings), UnsaturatedFat 0 g

FLAVORFUL STRAWBERRY-RHUBARB JAM



Flavorful Strawberry-Rhubarb Jam image

I consider this sweet flavorful jam summer in a jar! The fruity concoction is simply scrumptious spread on sandwiches, toast, English muffins and more. -Peggy Woodward, Shullsburg, Wisconsin

Provided by Taste of Home

Time 15m

Yield about 6 pints.

Number Of Ingredients 5

4 cups fresh strawberries, crushed
2 cups chopped fresh rhubarb
1/4 cup bottled lemon juice
1 package (1-3/4 ounces) powdered fruit pectin
5-1/2 cups sugar

Steps:

  • In a Dutch oven, combine strawberries, rhubarb and lemon juice; stir in pectin. Bring to a full rolling boil, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into 6 hot sterilized pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

Nutrition Facts : Calories 99 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 0 protein.

STRAWBERRY RHUBARB JAM



Strawberry Rhubarb Jam image

A delicious, sweet jam. You could make this tart by only adding 5 cups sugar, instead of the 7. *If you do use less sugar, you will have less final product.

Provided by Dannygirl

Categories     Strawberry

Time 25m

Yield 6-9 500mL jars

Number Of Ingredients 4

3 cups strawberries, crushed (can be frresh or frozen)
2 cups rhubarb, sliced (can be fresh or frozen)
7 cups sugar
1 (3 ounce) box liquid fruit pectin

Steps:

  • Let jars, rims and lids stand in hot water until they are ready to be filled.
  • Measure the Strawberries and Rhubarb into a 6-8qt saucepan.
  • Stir pectin into fruit.
  • Bring to a rolling boil.
  • Using a blender wand or hand masher break up the rhubarb.
  • Add sugar.
  • Return to a full boil and boil 1 minute.
  • (It will increase in size.).
  • After 1 minute of boiling, remove from heat and immediately ladle into jars leaving space of 1/8" at the top.
  • Put rims and seals on jar and tighten as much as possible.
  • Invert jars for 5 minutes then turn upright.
  • Let sit for 24 hours before serving.

STRAWBERRY-RHUBARB JAM



Strawberry-Rhubarb Jam image

Strawberries and rhubarb are a quintessential spring pairing and making jam with them is a wonderful way to preserve some of their bright flavor long after the season is over. In this recipe, we've bumped up the tart rhubarb to help balance the sweetness of the strawberries and sugar. We've also suggested ways to boost the flavor with simple mix-ins. This jam makes a delicious topping for ice cream or yogurt, or a simple and elegant way to fill a cake in place of frosting.

Provided by Food Network Kitchen

Categories     condiment

Time 1h45m

Yield 3 1/2 cups

Number Of Ingredients 5

5 cups chopped rhubarb (about ten 12-inch stalks)
3 cups quartered hulled strawberries (about 1 pound)
2 1/2 cups sugar
Zest of 1 lemon plus 2 tablespoons lemon juice
Kosher salt

Steps:

  • Toss the rhubarb, strawberries, sugar, lemon zest and juice and 3/4 teaspoon salt in a large saucepan to combine, then mash slightly to release some of the berry juice. Set aside for 10 minutes to allow the mixture to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
  • Place the saucepan over medium-high heat. (See Cook's Note for flavor additions.) Bring the mixture to a boil and then reduce the heat to medium low, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 1 1/2 hours. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or spoon through the jam. If the jam holds its shape and thickness, remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, covered tightly. Jam will keep in the refrigerator for up to 6 months.

RHUBARB STRAWBERRY JAM



Rhubarb Strawberry Jam image

This rhubarb strawberry jam recipe is our favorite and so easy to make.

Provided by SALLY 888

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 8h42m

Yield 24

Number Of Ingredients 3

5 cups chopped fresh rhubarb
3 cups white sugar
1 (3 ounce) package strawberry flavored Jell-O®

Steps:

  • In a large saucepan or stockpot, stir together the fresh rhubarb and sugar. Cover, and let stand overnight.
  • Bring the rhubarb and sugar to a boil over medium heat. Boil, stirring constantly, for 12 minutes on low heat. Remove from heat, and stir in dry gelatin mix. Transfer to sterile jars, and refrigerate.

Nutrition Facts : Calories 114.8 calories, Carbohydrate 29.2 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 15.3 mg, Sugar 28.3 g

STRAWBERRY RHUBARB JAM



Strawberry Rhubarb Jam image

This tangy Strawberry Rhubarb Jam recipe is a favorite with my family. They'll put it on almost anything, but especially like it on muffins or buttermilk biscuits. -Deb Kooistra, Kitchener, Ontario

Provided by Taste of Home

Time 30m

Yield 5-1/2 cups.

Number Of Ingredients 5

2-1/2 cups fresh or frozen strawberries, crushed
1-1/2 cups finely diced fresh or frozen rhubarb
2-1/2 cups sugar
1 can (8 ounces) crushed pineapple, undrained
1 package (3 ounces) strawberry gelatin

Steps:

  • In a large kettle, combine strawberries, rhubarb, sugar and pineapple. Bring to a boil; reduce heat and simmer for 20 minutes. Remove from the heat; stir in gelatin until dissolved. Pour into refrigerator containers, leaving 1/2-in. headspace. Let stand until cooled to room temperature. Top with lids. Refrigerate for 3-4 weeks.

Nutrition Facts : Calories 57 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.

PECTIN-FREE STRAWBERRY RHUBARB JAM



Pectin-Free Strawberry Rhubarb Jam image

A sweet, tart, simple-to-make taste of summer that can be enjoyed year-round...with no added pectin.

Provided by yankeeinthesouth

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time P1DT45m

Yield 60

Number Of Ingredients 5

4 ½ cups rhubarb, cut into 1/2-inch pieces
6 cups white sugar
¼ cup lemon juice
4 ½ cups fresh strawberries, halved
20 4-ounce canning jars with lids and rings

Steps:

  • Mix rhubarb and sugar in a large heavy pot and let stand for 2 hours; stir in lemon juice and strawberries. Bring the mixture to a boil, stirring to dissolve sugar. Set heat to medium-high and cook jam at a full rolling boil until thickened, stirring often to prevent scorching, 20 to 25 minutes. A candy thermometer inserted into the middle of the jam, not touching the pot, should read 220 degrees F (105 degrees C).
  • Remove jam from heat and stir for 2 to 3 more minutes; skim off any foam.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Let jars stand on wire racks for 24 hours to cool and seal. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

Nutrition Facts : Calories 83.6 calories, Carbohydrate 21.5 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.2 g, Sodium 0.5 mg, Sugar 20.7 g

Tips:

  • Choose the right rhubarb: Look for rhubarb stalks that are firm and crisp, with minimal blemishes. Avoid stalks that are wilted or have brown spots.
  • Prepare the rhubarb properly: Trim the ends of the rhubarb stalks and remove any leaves. Cut the rhubarb into 1-inch pieces.
  • Use a heavy-bottomed pot: This will help to prevent the jam from scorching.
  • Cook the jam over medium heat: This will help to prevent the jam from boiling over and will allow the flavors to develop.
  • Stir the jam frequently: This will help to prevent the jam from sticking to the bottom of the pot and will help to distribute the heat evenly.
  • Test the jam for doneness: The jam is done when it reaches a temperature of 220 degrees Fahrenheit or when a small amount of jam dropped onto a cold plate wrinkles when pushed with your finger.
  • Store the jam properly: Pour the jam into clean jars and seal them tightly. Store the jam in a cool, dark place for up to 1 year.

Conclusion:

Strawberry rhubarb jam is a delicious and versatile condiment that can be enjoyed on toast, scones, pancakes, or waffles. It can also be used as a filling for pies, tarts, and other desserts. With its sweet and tart flavor, strawberry rhubarb jam is a surefire hit with everyone who tries it. So next time you have some fresh strawberries and rhubarb on hand, be sure to give this recipe a try!

Related Topics