Homemade Rhubarb Strawberry Jam: A Taste of Spring in Every Bite

Spring and early summer bring with them a bounty of fresh produce, and two of the most beloved ingredients are undoubtedly rhubarb and strawberries. Their tart and sweet flavors complement each other perfectly, making them a match made in culinary heaven. What better way to capture the essence of these seasonal delights than by transforming them into a vibrant and delicious homemade jam? This recipe for rhubarb strawberry jam is simple, rewarding, and will fill your kitchen with an irresistible aroma. Get ready to spread a little sunshine on your toast!

## Why Make Your Own Rhubarb Strawberry Jam?

While store-bought jams are convenient, making your own offers several advantages:

* **Freshness and Flavor:** Homemade jam bursts with the fresh, natural flavors of the ingredients. You control the quality and ripeness of the rhubarb and strawberries, ensuring a superior taste.
* **No Preservatives or Additives:** Commercial jams often contain artificial preservatives, coloring, and high fructose corn syrup. When you make your own, you know exactly what goes into it.
* **Customization:** You can adjust the sweetness and tartness to your liking. Want a tangier jam? Reduce the sugar slightly. Prefer a sweeter jam? Add a little more. You can also experiment with spices like ginger or vanilla for a unique twist.
* **Cost-Effective:** Making jam at home can be more economical than buying high-quality store-bought varieties, especially when you have access to fresh, local produce.
* **A Rewarding Experience:** There’s something incredibly satisfying about preserving the flavors of the season. Plus, homemade jam makes a thoughtful and appreciated gift.

## The Perfect Rhubarb Strawberry Jam Recipe

This recipe is designed to be straightforward and easy to follow, even for beginner jam makers. It yields approximately 4-5 half-pint (8-ounce) jars of jam.

**Ingredients:**

* 4 cups (about 1 pound) fresh rhubarb, trimmed and chopped into ½-inch pieces
* 4 cups (about 1 pound) fresh strawberries, hulled and chopped into ½-inch pieces
* 6 cups granulated sugar
* ¼ cup lemon juice (freshly squeezed is best)
* 1 package (1.75 ounces) powdered pectin (optional, but recommended for a firmer set)

**Equipment:**

* Large, heavy-bottomed pot or Dutch oven
* Wooden spoon or heat-resistant spatula
* Measuring cups and spoons
* Potato masher or immersion blender (optional, for a smoother jam)
* Canning jars with lids and bands (4-5 half-pint jars)
* Jar lifter
* Canning funnel
* Large pot for boiling jars (canning pot or stockpot)
* Clean kitchen towels
* Candy thermometer (optional, but helpful for ensuring the jam reaches the correct setting point)

**Instructions:**

### Step 1: Prepare the Jars and Lids

Properly sterilizing your jars and lids is crucial for preventing spoilage and ensuring a safe seal. There are two main methods:

**Method 1: Boiling Water Bath:**

1. Place the canning jars in a large pot with a rack on the bottom. Ensure the jars are completely submerged in water by at least 1 inch.
2. Bring the water to a rolling boil and boil for 10 minutes. This sterilizes the jars.
3. While the jars are boiling, place the lids in a separate small saucepan and cover them with water. Bring to a simmer over medium heat and keep them hot until ready to use. Do not boil the lids.
4. Once the jars are sterilized, carefully remove them from the boiling water using a jar lifter and place them upside down on a clean kitchen towel to dry.

**Method 2: Dishwasher:**

1. Wash the canning jars and lids in your dishwasher using the hot water cycle and a sanitizing option (if available).
2. Keep the jars and lids in the dishwasher until ready to use.

### Step 2: Prepare the Fruit

1. Wash the rhubarb thoroughly and trim off the leaves (rhubarb leaves are toxic and should not be consumed). Chop the rhubarb into ½-inch pieces.
2. Wash the strawberries, hull them (remove the green stem), and chop them into ½-inch pieces.

### Step 3: Combine Ingredients in the Pot

1. In the large, heavy-bottomed pot or Dutch oven, combine the chopped rhubarb and strawberries.
2. Add the granulated sugar and lemon juice.
3. If using powdered pectin, add it now and stir well to combine. The pectin helps the jam to set properly.

### Step 4: Cook the Jam

1. Place the pot over medium-high heat and bring the mixture to a full rolling boil that cannot be stirred down. Stir constantly to prevent sticking and burning.
2. Continue to boil the mixture, stirring frequently, until it reaches the setting point. This usually takes about 15-25 minutes.

**Determining the Setting Point:**

There are several ways to determine if your jam has reached the setting point:

* **Candy Thermometer Method:** Use a candy thermometer to monitor the temperature of the jam. The setting point for jam is typically 220°F (104°C). Place the thermometer in the jam, making sure it doesn’t touch the bottom of the pot. Continue to cook until the thermometer reaches 220°F (104°C).
* **Cold Plate Test:** Place a small plate in the freezer before you start making the jam. When you think the jam is nearing the setting point, remove the plate from the freezer and drop a spoonful of jam onto it. Return the plate to the freezer for 30 seconds. Then, push the jam with your finger. If the surface wrinkles, the jam is ready. If it’s still runny, continue cooking and test again in a few minutes.
* **Spoon Test:** Dip a cold metal spoon into the boiling jam. Lift the spoon and let the jam drip off the side. If the jam forms two drops that come together and “sheet” off the spoon, it’s ready. If it drips off in separate drops, it needs to cook longer.

### Step 5: Skim Off Any Foam

As the jam cooks, you may notice some foam forming on the surface. This is perfectly normal and can be easily removed using a spoon or skimmer. Skimming the foam will result in a clearer, more visually appealing jam.

### Step 6: Fill the Jars

1. Remove the sterilized jars from the hot water or dishwasher. Place a canning funnel on top of each jar.
2. Carefully ladle the hot jam into the jars, leaving ¼ inch of headspace at the top.
3. Use a clean utensil (like a small spatula or chopstick) to remove any air bubbles trapped in the jam. Gently run the utensil along the inside of the jar.
4. Wipe the rim of each jar with a clean, damp cloth to remove any spills or drips. This is important for ensuring a good seal.
5. Place a lid on each jar and screw on the band until it is fingertip tight (not too tight, not too loose). Fingertip tight means you tighten the band until you feel resistance, then stop.

### Step 7: Process the Jars in a Boiling Water Bath

Processing the jars in a boiling water bath is essential for creating a vacuum seal that will preserve the jam and prevent spoilage.

1. Place the filled jars in the canning pot with a rack on the bottom. Make sure the jars are not touching each other.
2. Add enough hot water to the pot to cover the jars by at least 1 inch.
3. Bring the water to a rolling boil.
4. Process the jars for 10 minutes. Adjust processing time for altitude: if you live above 1,000 feet, increase the processing time by 5 minutes for every 1,000 feet of altitude.
5. After processing, turn off the heat and carefully remove the jars from the boiling water using a jar lifter. Place them on a clean kitchen towel, leaving at least 1 inch of space between them.
6. Let the jars cool completely, undisturbed, for 12-24 hours. As the jars cool, you should hear a popping sound as the lids seal. This indicates a successful seal.

### Step 8: Check the Seals

After the jars have cooled completely, check the seals by pressing down on the center of each lid. If the lid flexes up and down, it is not sealed and should be refrigerated and used within a few weeks. If the lid is firm and doesn’t move, it is properly sealed and can be stored at room temperature.

### Step 9: Store the Jam

* Properly sealed jars of rhubarb strawberry jam can be stored in a cool, dark place for up to 1 year.
* Once opened, store the jam in the refrigerator.

## Tips for Success

* **Use Fresh, High-Quality Ingredients:** The better the quality of your rhubarb and strawberries, the better your jam will taste. Choose ripe, firm fruit with vibrant colors.
* **Chop the Fruit Evenly:** Consistent chopping ensures even cooking and a uniform texture in the jam.
* **Stir Frequently:** Stirring prevents the jam from sticking and burning to the bottom of the pot.
* **Don’t Overcook:** Overcooked jam can become too thick and sticky. Use a candy thermometer or the cold plate test to ensure you remove the jam from the heat at the right time.
* **Adjust Sugar to Taste:** This recipe calls for 6 cups of sugar, but you can adjust this amount to your liking. If your rhubarb and strawberries are particularly tart, you may need to add a little more sugar. If they are very sweet, you can reduce the sugar slightly. Start with the recommended amount and adjust after the mixture has cooked for a few minutes, tasting carefully.
* **Use a Heavy-Bottomed Pot:** A heavy-bottomed pot helps to distribute heat evenly and prevent the jam from scorching.
* **Be Patient:** Making jam takes time, so be prepared to spend a few hours in the kitchen. The end result is well worth the effort!
* **Don’t Double the Recipe:** It’s best to make jam in smaller batches. Doubling or tripling the recipe can make it difficult to achieve a proper set.
* **Consider Adding a Touch of Spice:** For a unique twist, try adding a pinch of ground ginger, a vanilla bean (scraped), or a cinnamon stick to the jam while it cooks. Remove the vanilla bean or cinnamon stick before filling the jars.

## Variations and Additions

* **Ginger Rhubarb Strawberry Jam:** Add 1-2 teaspoons of grated fresh ginger to the jam while it cooks for a warm, spicy flavor.
* **Vanilla Rhubarb Strawberry Jam:** Scrape the seeds from one vanilla bean and add them to the jam. You can also add the pod for extra flavor, removing it before filling the jars.
* **Strawberry Rhubarb Jam with Lemon Zest:** Add the zest of one lemon to the jam for a bright, citrusy note.
* **Strawberry Rhubarb Jam with Balsamic Vinegar:** A tablespoon of balsamic vinegar added at the end of cooking enhances the strawberry flavor and adds a subtle complexity.
* **Spiced Strawberry Rhubarb Jam:** Add a pinch of cinnamon, nutmeg, and cloves for a warm, comforting flavor.

## Serving Suggestions

Rhubarb strawberry jam is incredibly versatile and can be enjoyed in many ways:

* **On Toast or Biscuits:** The classic way to enjoy jam is spread on warm toast, biscuits, or scones.
* **With Yogurt or Oatmeal:** Swirl a spoonful of jam into yogurt or oatmeal for a burst of flavor.
* **As a Filling for Pastries:** Use the jam as a filling for tarts, pies, or hand pies.
* **With Cheese and Crackers:** The sweet and tart flavors of the jam pair beautifully with creamy cheeses like brie or goat cheese.
* **As a Glaze for Meats:** Brush the jam on grilled chicken or pork during the last few minutes of cooking for a sweet and tangy glaze.
* **In Cocktails:** Add a spoonful of jam to cocktails for a fruity twist.
* **As a Gift:** Package the jam in pretty jars and give it as a thoughtful homemade gift.

## Troubleshooting

* **Jam Didn’t Set:** If your jam doesn’t set properly, it could be due to several factors:
* **Not Enough Pectin:** Ensure you are using enough pectin for the amount of fruit you are using. If you are not using pectin, the jam may take longer to set.
* **Not Enough Acid:** Lemon juice helps the jam to set. Make sure you are adding the recommended amount.
* **Not Cooked Long Enough:** Continue cooking the jam until it reaches the setting point, using a candy thermometer or the cold plate test.
* **Jam is Too Thick:** If your jam is too thick, it may have been overcooked. Next time, be sure to monitor the temperature and use the cold plate test to avoid overcooking.
* **Mold Growth:** Mold growth indicates that the jars were not properly sterilized or sealed. Discard any jars with mold.

## Nutritional Information (Approximate, per tablespoon):

* Calories: 50
* Total Fat: 0g
* Saturated Fat: 0g
* Cholesterol: 0mg
* Sodium: 0mg
* Total Carbohydrate: 13g
* Dietary Fiber: 0g
* Sugar: 12g
* Protein: 0g

(Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.)

Making homemade rhubarb strawberry jam is a delightful way to capture the flavors of spring and summer. With this easy-to-follow recipe and helpful tips, you can create a batch of delicious jam that you and your loved ones will enjoy for months to come. So, gather your ingredients, put on your apron, and get ready to experience the joy of homemade jam!