Laura Walton

Strawberry Rhubarb Jam

Y’all. Preschool Homesteader and I got an excellent haul of both strawberries and rhubarb yesterday from a local farm (thanks, Ten Acre Garden!), which means jam is in our future (and if you’re a local, yours, too!). Our house is a happy place today.

I didn’t grow up with rhubarb. In fact, I tried it for the first time maybe a decade ago, maybe even more recently than that. But I’ve been hooked on it ever since. It’s super tart and almost lemony, and plays well with sweet fruits, but also stands alone beautifully in baked goods.

But enough about that. Let’s talk about this strawberry rhubarb jam.

I already praised the wonders of this combination in my Strawberry Rhubarb Crisp recipe post. Now, we’re capturing all of the glory of that fruit goo in a delightful jam. 

I love me a good strawberry jam, and I love the way rhubarb balances out the sweetness of ripe strawberries with its tanginess. This jam is excellent on toast (aren’t they all?) but also as a topping for buttery danishes and biscuits. My mouth is watering just thinking about it.

That’s my cue to get on with the recipe. Go forth and play with spring’s bounty with some Strawberry Rhubarb Jam! (Oh, and if you’re canning, see my Pickled Okra post for a refresher if you need it.)

Strawberry Rhubarb Jam

  • Servings: 6 cups
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A lovely tart-sweet jam reminiscent of the namesake pie. As always, be sure to use the freshest, ripest fruit, and peel any stringy skin from the rhubarb. Adapted from the New Ball Book of Canning and Preserving.

you will need:

  • 4 ½ c fresh rhubarb, sliced into ¼ inch pieces
  • ½ fresh orange juice
  • 4 c ripe fresh strawberries, washed and hulled
  • 5 c granulated sugar
  • 4 tbsp powdered pectin
  • ¼ tsp butter

Directions

  1. If canning, prepare canning equipment.
  2. Combine rhubarb and orange juice in a medium stainless steel saucepan. Cover and bring to a boil over medium high heat. Uncover and simmer, stirring often, until rhubarb is tender, about 5 minutes.
  3. Mash strawberries in a large bowl with a potato masher until evenly crushed.
  4. Measure out sugar in a large bowl and set aside.
  5. Measure 2 cups of cooked rhubarb, 1 ¾ cups mashed strawberries, and powdered pectin into a large stainless steel pot or Dutch oven. Heat mixture over high heat, stirring frequently, until the mixture comes to a full rolling boil that cannot be stirred down.
  6. Add sugar all at once, whisking to ensure everything is combined. Bring the mixture back to a hard boil, then allow to boil for 1 minute, stirring constantly. Remove from heat.
  7. Ladle hot jam into prepared jars, remove air bubbles, wipe rims, and place lids on jars. If hot water canning, process jars for 10 minutes.

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