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Spring in a pot: a quick, no-fuss strawberry-rhubarb jam to brighten up your mornings.
I’ve always loved the classic strawberry and rhubarb combo: it’s sweet, tangy and unmistakably spring. While my Strawberry-Rhubarb Crisp leans toward dessert, this small-batch strawberry-rhubarb jam is an easy, everyday way to enjoy those same flavors. It’s easy to make (no pectin or canning required) and perfect to keep on hand for toast, yogurt, or wherever you want to put a little.
Contents
What You’ll Need to Make Strawberry Rhubarb Jam
To make homemade strawberry and rhubarb jam, you will need rhubarb, strawberries, a lemon, caster sugar and salt.
Step by step instructions
Step 1: Mix the ingredients. In a medium saucepan, combine rhubarb, strawberries, sugar, lemon juice and salt.
Step 2: Bring to a boil. Cook over medium heat, stirring occasionally, until the sugar dissolves and the fruit begins to release its juice and bubble. Reduce the heat and simmer briskly.
Step 3: Cook until thickened. Stir quite often for about 25 to 30 minutes, until the fruit breaks down and the mixture thickens. While cooking, mash the fruit with a spoon or potato masher to get the texture you like: thick or smooth, the choice is yours.
Pour some jam onto a cold plate and let sit for a few seconds. Run your finger over it: if the line holds and doesn’t bunch up, you’re good to go. If it still seems loose, simmer for a few more minutes and test again (put the plate back in the freezer to chill between testing).
Pro Tip: If you like to use a thermometer, you aim for around 220°F/104°C.
Step 4: Cool and store. Remove the jam from the heat and let it cool a little, it will continue to thicken as it cools. Transfer to jars or an airtight container and refrigerate until set. It will keep in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
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Strawberry Rhubarb Jam
This small-batch strawberry and rhubarb jam is quick and easy to make, perfect for spreading on toast or enjoying by the spoonful.
Ingredients
- 9 oz (about 2 cups) chopped rhubarb, 2 to 3 stalks
- 1 lb (about 3 cups) strawberries, hulled and cut into quarters
- 1½ cups sugar
- 1 tablespoon lemon juice, from one lemon
- Pinch of salt
Instructions
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Before you begin, place a small plate in the freezer so that it is nice and cold. You will use it later to check if the jam is set.
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In a medium saucepan, combine rhubarb, strawberries, sugar, lemon juice and salt. Bring to a boil over medium heat, stirring occasionally, until the sugar dissolves and the mixture becomes juicy and begins to bubble. Reduce the heat to maintain a constant boil.
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Cook, stirring frequently, until the berries break down and the mixture thickens, 25 to 30 minutes. While cooking, use a spoon or potato masher to break up the fruit until you achieve the desired consistency.
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To check for doneness, place a small spoonful of jam on the chilled plate and let sit for a few seconds. If you can slide your finger across it and the line holds (instead of coming back together), it’s ready. If it still seems loose, continue cooking for a few more minutes and test again, returning the plate to the freezer to cool between tests. (If you have a thermometer, the jam is done when it reaches 220°F/104°C.)
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Skim any foam from the surface of the jam using a small spoon.
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Remove from heat and let cool slightly. Transfer to jars or an airtight container and refrigerate until set. Store in the refrigerator for up to 2 weeks.
Remarks
Freezing Instructions: The jam can be frozen for up to 3 months; thaw in the refrigerator before use.
Nutritional information
Per serving (20 servings)Calories: 68kilocaloriesCarbohydrates: 17gSodium: 8mgFiber: 1gSugar: 16g
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional information on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutrition information is provided as a courtesy and should not be construed as a guarantee. Data is calculated via an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these numbers should only be considered estimates. Various factors such as types of produce or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information of a given recipe. Additionally, different online calculators provide different results based on their own nutritional data sources and algorithms. To get the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your favorite nutritional calculator.
Gluten-free adaptable note
To the best of my knowledge, all ingredients used in this recipe are gluten free or widely available in gluten-free versions. There is hidden gluten in many foods; If you are following a gluten-free diet or cooking for someone with a gluten allergy, always read the labels on your ingredients to verify that they are gluten-free.
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