Strawberry Rhubarb Jam Recipe
This Strawberry Rhubarb Jam combines the natural sweetness of fresh strawberries with the tartness of rhubarb to create a perfectly balanced homemade preserve. Cooked on the stovetop and sweetened with sugar, this jam thickens into a luscious spread ideal for toast, desserts, or gifting.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings (approximately 4 small jars or 2 cups of jam) 1x
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Jam Ingredients
- 600 grams hulled and halved fresh strawberries
- 450 grams chopped fresh rhubarb
- 400 grams sugar (adjust according to taste)
Instructions
- Combine Ingredients: In a large pot over medium heat, add the hulled and halved strawberries, chopped rhubarb, and sugar. This forms the base of your jam.
- Stir Frequently: Stir the mixture frequently as it heats to prevent any sticking or burning on the bottom of the pot.
- Boil Gently: Maintain a gentle boil and cook the mixture for about 20 to 25 minutes, allowing it to thicken into a jam-like consistency.
- Skim Foam: During cooking, foam may form on the surface. Carefully skim off this foam to ensure a clear, smooth jam.
- Sterilize Jars: While the jam is cooking, sterilize your jars by either heating them in the oven or boiling them in hot water to make sure they are clean and safe for storing the jam.
- Fill Jars: Pour the hot jam into the sterilized jars, leaving a little headspace at the top to accommodate expansion during sealing.
- Seal and Vacuum: Seal the jars tightly and flip them upside down for 5 to 10 minutes. This process creates a vacuum seal that helps preserve your jam for longer shelf life.
Notes
- Fresh strawberries and rhubarb yield the best flavor and texture.
- Adjust the sugar quantity based on your sweetness preference or the tartness of your rhubarb.
- Always sterilize your jars thoroughly to prevent spoilage.
- Keep a close eye during boiling to avoid burning the jam.
- Use the sealed jam within a year and refrigerate after opening.
Keywords: Strawberry rhubarb jam, homemade jam recipe, fruit jam, stovetop jam, spring preserves
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