Strawberry Rhubarb Jam – The First Harvest of Summer!

image_pdfimage_print

My favorite berry farm opened for the season on Saturday! I was so excited. Time for freezing and jam making! I got some hood strawberries and one I’ve never tried before – Sweet Ann. If you’ve never tried one I recommend it. It truly is sweet – and juice and delicious!

I also took a trip to the farmer’s market. And I found rhubarb. The rest of my day is now planned.

I froze some of the strawberries and ate even more. Made a pitcher of strawberry lemonade (from scratch) and used the rest in some jam.

This recipe is for a very small batch of jam – but I’m on a quest for more rhubarb to make a BIG batch! I used half the rhubarb for this recipe and the other half for some straight rhubarb jam.

jam

Lets start with, what is jam? How is it different from jelly or preserves? Here is an explanation of the three:

Jelly is made from strained fruit, leaving primarily juice. Pectin is added to form a gelatinous viscosity.

Jam is not strained. There are chunks of the fruit still in the spread. If the seeds are very small, the seeds are left in as well. Pectin is not necessary.

Preserves are just that. The large chunks or whole fruit that has been mixed with sugar. This is mixed with jam to form a spreadable texture, but still have large bits of fruit in it.

We are making jam here.

Here’s How to Do it:

Start by cleaning all the fruit. Wash it with warm water and set on clean, dry towels to dry.

Cut the ends off the rhubarb making sure all the green is gone (The leaves of rhubarb are poisonous). Slice it like you would celery and set aside.

jam

Cut the strawberries into thick slices. Save for later.

Place the sugar and water into a medium sized sauce pan. Turn the heat to high and stir.

Add the rhubarb and bring to a boil.

Once the mixture has come to a rolling boil, let it boil for about 3 minutes, then reduce the heat to low.

Let it simmer for 10 minutes, then add the strawberries.

Continue to simmer on low, stirring frequently, for about an hour. The texture will be thick. As it cools, it will become a little firmer.

Place in a pint jar or two half pint jars and put the lid on. You can eat it now and then refrigerate the rest for later! It should last in the refrigerator for about a month.

jam

Yes. I know it says preserves. Just testing you. It’s really jam.

jam

Small Batch Strawberry Rhubarb Jam

The jam the signals Spring is ending and Summer is here. Sweet and tart. Great on toast or ice cream!

Course: condiment
Cuisine: American
Keyword: jam, rhubarb, strawberry
Servings: 1 pint
Author: HelenFern
Ingredients
  • 2 cups Rhubarb
  • 1/2 cup water
  • 3/4 cup granulated sugar
  • 2 cups sliced strawberries
Instructions
  1. Start by cleaning all the fruit. Wash it with warm water and set on clean, dry towels to dry.

  2. Cut the ends off the rhubarb making sure all the green is gone (The leaves of rhubarb are poisonous). Slice it like you would celery and set aside. Cut the strawberries into thick slices. Save for later.

  3. Place the sugar and water into a medium sized sauce pan. Turn the heat to high and stir.

  4. Add the rhubarb and bring to a boil. Once the mixture has come to a rolling boil, let it boil for about 3 minutes, then reduce the heat to low. Let it simmer for 10 minutes, then add the strawberries.

  5. Continue to simmer on low, stirring frequently, for about an hour. The texture will be thick. As it cools, it will become a little firmer.

  6. Place in a pint jar or two half pint jars and put the lid on. You can eat it now and then refrigerate the rest for later! It should last in the refrigerator for about a month. 

Recipe Notes

© Copyright 2021 The Lazy Gastronome

© Copyright 2021 The Lazy Gastronome

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!


Share
This entry was posted in Condiments and tagged , , , , , , , , . Bookmark the permalink.

2 Responses to Strawberry Rhubarb Jam – The First Harvest of Summer!

  1. Pingback: Wonderful Wednesday - Oh My Heartsie Girl

  2. Pingback: Memorial Day Wonderful Wednesday Linky 6/1-6/6 ⋆ My Crafty Zoo

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.