Homemade Rhubarb Strawberry Jam Recipe with fresh ingredients that are in season.
Make a batch of this delicious jam to spread a spoonful of it over your toasted breakfast bread.
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Minus the Rhubarb and you have a strawberry jam recipe to make.
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We love Rhubarb, don't we?
The sour, tart flavor of those crisp stalks have become quite popular recently.
It happened actually all of a sudden, that the world started to enjoy this unusual "vegetable", in fact, I remember that nobody knew what rhubarb was some 15 years back, well at least where I grew up.
My family in France have huge plants there, which they use excessively in the summer months for tarts and jams and so my mum was inspired to grow her own batch in our garden.
Today it is a huge plant, but even this plant seems to be too small for our own consumption, it simply gets over too quickly.
Yet, comparing the supermarket bought stalks with the homegrown ones, I thought the latter to be tastier (obviously).
That's a good reason for the one of us who have a garden or enjoy gardening and harvesting their homegrown stuff, to plant some rhubarb.
Now, let's turn our attention now toward my favorite childhood jam!
I am not that much of a strawberry head like the rest of the world, but strawberry and rhubarb are an ingenious combination, kind of like the gods' ambrosia and nectar, simply perfect!
Here I am, passing over another precious family recipe.
For sure you will enjoy this yummy sticky jam as much as we do and I bet that I can count you soon to the strawberry & rhubarb obsessed!
If you are looking for another excellent use for Rhubarb, then I can recommend my mums Rhubarb Tart recipe right over here!
📖 Recipe
Rhubarb Strawberry Jam Recipe
Instructions
- First, peel the freshly cut rhubarb stalks and rinse.
- Then cut the rhubarb stalks into 1 inch thick pieces. Place into the jam cooking pot
- Clean, rinse and cut the Strawberries into smaller pieces. Add the strawberry to the rhubarb pieces into the jam pot.
- Pour sugar over the fresh ingredients into the pot
- Mix it all well and keep on the heat until you get a rolling boil. Then take down the heat.
- Let the jam simmer until setting point. check if your jam is set by dropping some of the hot jam on a cold plate which you kept in the freezer earlier. Jam setting temperature is 105 Celcius/220 Fahrenheit with a candy thermometer.
- You can turn your jam into a smooth consistency by blending it with an immersion blender. Keep your clean sterilized jars ready and pour your jam into the jars. Fill up to the rim. drop some rum or vodka into the lid to kill remaining bacteria etc. Close the jar with the lid tight and turn quickly upside down to create a vacuum.
- Leave the jam to cool upside down for 24 hours, then label them with date and details and store in a cool and dry place. Keep in the fridge once opened.
This is just like my recipe except i do a wet bath with the sealed jam.
You all dont, and it's ok to keep in pantry? That would be great.
Going to look at your moms tarts. I need to find frozen rhubarb someplace here in Fl. Thank you.
Hi Sandy,
no we don't do the wet bath with the sealed jam. We do that only when we can fruits such as peaches or cherries because the fruits are not cooked in sugar.
I think sterilizing sealed jam is only common on the American continent, as it has been recommended by the FDA. In Europe, we prepare it the way I explain it in the post and they keep unopened +10 months in a dry and cool place away from direct sunlight. I have prepared jams that way in a tropical climate in Asia and they remain good the same way so you should be fine in Florida. Just make sure to work in a clean environment with sterilized jars and make sure your jam is set properly. Happy jamming!
Yeah, strawberry jam just doesn't do it for me. BUT strawberry rhubarb is amazing!!
When I was young my mother grew rhubarb, and usually used it in pie. I love the stuff - never had jam, though. It sounds wonderful, and paired with strawberries (a classic combo) should be great. Good post - thank you.
Strawberry rhubarb is such a lovely combo - and is always one of my favorite jams.
Growing up, my parents always had a couple of plants behind their barns and every spring my dad would stew a pot of rhubarb - I think that him and I were the only two that ate it, but I loved it!
This jam makes me want to buy huge thick toast for slathering - love it 😀
Cheers
Choc Chip Uru