Rhubarb and Strawberry Jam Recipe

If you’re looking to capture the perfect balance of tangy and sweet, this Rhubarb and Strawberry Jam Recipe is an absolute must-try. The tartness of fresh rhubarb paired with the classic sweetness of strawberry gelatin creates a luscious, vibrant jam that’s as delightful on morning toast as it is spooned over desserts. It’s a recipe that feels both nostalgic and fresh, bringing sunshine to your pantry with its gorgeous color and rich flavor. Trust me, once you make this jam, it’s going to be your new go-to for spreading a little happiness any time of day.

Ingredients You’ll Need

This recipe keeps things wonderfully simple, relying on a handful of essential ingredients that each play a vital role in achieving the perfect jam consistency and flavor. From the tart rhubarb that forms the tangy base to the strawberry gelatin that adds a fruity sweetness and helps with thickening, every component is a star in this delicious blend.

• 4 cups chopped rhubarb: Use fresh, firm rhubarb stalks for the best tart flavor and vibrant texture.
• 3 cups white sugar: This sweetens the jam and balances the rhubarb’s natural tartness perfectly.
• 1 (3 ounce) package strawberry flavored gelatin mix: It adds an irresistible strawberry essence and helps the jam set beautifully.
• 1/4 cup water: Used to dissolve the gelatin, integrating it smoothly into the jam mixture.

How to Make Rhubarb and Strawberry Jam Recipe

Step 1: Let the Rhubarb and Sugar Rest

Start by combining the chopped rhubarb and sugar in a large saucepan. Allowing this mixture to sit for about 10 minutes encourages the rhubarb to release its juices naturally, which is key to getting that lovely syrupy base for the jam.

Step 2: Bring to a Boil

Place the saucepan over medium heat and bring the rhubarb and sugar mixture to a boil, making sure to stir frequently. This helps dissolve the sugar completely and starts breaking down the rhubarb into a soft, jammy texture.

Step 3: Simmer Until Tender

Reduce the heat to low and let the mixture simmer gently for 10 to 15 minutes. This is when the rhubarb becomes tender and the flavors start to meld into something truly magical.

Step 4: Dissolve the Gelatin

In a small bowl, dissolve the strawberry gelatin mix in 1/4 cup of water. This step ensures the gelatin is fully incorporated without lumps, preparing it to add that sweet strawberry note and thickness to the jam.

Step 5: Combine and Boil Again

Stir the dissolved gelatin mixture into the simmering rhubarb. Bring everything back to a rolling boil over medium-high heat and keep stirring constantly for 1 full minute. This final boil activates the setting properties of the gelatin and locks in that fresh strawberry flavor.

Step 6: Remove Foam and Jar

Take the saucepan off the heat and skim off any foam that appears on top—this keeps your jam clear and visually appealing. Then, carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top for expansion.

Step 7: Seal the Jars

Wipe the rims of the jars with a damp cloth to ensure a clean seal. Place sterilized lids on top and tighten the bands until they are fingertip tight—this helps preserve the jam safely.

Step 8: Process in a Boiling Water Bath

To seal the jars properly and ensure long shelf life, process them in a boiling water bath for 10 minutes. This step is crucial for safe home preservation and to give you confidence that your jam will last.

Step 9: Cool and Check Seals

Let the jars cool completely on a clean surface. After cooling, press the center of each lid to ensure it doesn’t flex up and down—if it stays firm, your jars are sealed perfectly and ready to store.

Step 10: Store and Enjoy

Store your sealed jars in a cool, dark place for up to a year. Once opened, keep the jam refrigerated and use within 3 weeks for the best flavor and freshness.

How to Serve Rhubarb and Strawberry Jam Recipe

Garnishes

For an extra special touch, garnish your jam-topped dishes with fresh strawberry slices or a sprig of mint. The fresh accents complement the jam’s natural fruitiness and add a lovely pop of color that makes it feel even more joyful to eat.

Side Dishes

This jam pairs beautifully with warm buttered toast, creamy yogurt, or even alongside soft cheeses like brie or cream cheese. It’s fantastic for breakfast, brunch, or a simple snack that feels indulgent.

Creative Ways to Present

Try swirling this rhubarb and strawberry jam into your morning oatmeal or folding it into cake batters for a fruity twist. You can also drizzle it over cheesecake or ice cream for a stunning dessert topping that tastes like summer in a jar.

Make Ahead and Storage

Storing Leftovers

If you have leftovers from an opened jar, simply seal it well and store it in the refrigerator. Use within three weeks to enjoy the freshest flavor and avoid spoilage.

Freezing

While this jam stores well in jars, you can also freeze it for longer preservation. Use freezer-safe containers and leave some headspace for expansion. Thaw in the fridge when ready to use, and stir well before serving.

Reheating

Gently warm the jam in a small pot over low heat if you prefer it warm on toast or as a sauce. Avoid boiling again once opened to maintain the best texture and flavor.

FAQs

Can I use fresh strawberries instead of gelatin mix?

Fresh strawberries bring wonderful flavor, but the gelatin mix helps the jam set quickly and adds a consistent strawberry taste. You could experiment with fresh berries, but expect a runnier texture without the gelatin.

Is it necessary to process jars in a boiling water bath?

Yes, processing jars in a boiling water bath is important to create a vacuum seal and safely preserve your jam for long periods without refrigeration.

Can I reduce the sugar in this jam?

Reducing sugar can affect the jam’s texture and preservation. If you prefer less sweetness, try reducing by a small amount, but be aware the jam might be less firm and have shorter shelf life.

How long does the jam keep unopened?

Unopened and properly sealed jars can last up to a year when stored in a cool, dark place. Always check the seal before use.

What is the best time to harvest rhubarb for this recipe?

Early spring to early summer is the ideal rhubarb season. Use firm, brightly colored stalks free of leaves for the freshest jam possible.

Final Thoughts

This Rhubarb and Strawberry Jam Recipe is such a joy to make and share. It’s all about savoring that perfect dance of tart and sweet while enjoying the beautiful, rich color of fresh fruits. Whether you’re new to jam-making or a seasoned pro, this recipe will quickly become a cherished favorite. I truly encourage you to give it a try and bring a bit of homemade sweetness into your kitchen and your day.

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