Strawberry Rhubarb Jam

🍓❤️ Sweet Memories in a Jar: Homemade Strawberry Rhubarb Jam

Hey there, fellow food lovers! Chef Emily here, ready to whisk you away to a sunlit kitchen where the air smells like ripe strawberries, tangy rhubarb, and a whole lot of love. If you’ve ever tasted homemade jam, you know it’s not just a condiment—it’s a time machine. One spoonful of this strawberry rhubarb jam, and I’m instantly 10 years old again, barefoot on a sticky summer afternoon, stealing fingerfuls of jam from my mom’s simmering pot while she pretends not to notice.

This recipe is my edible love letter to those carefree days. It’s bright, bold, and just the right amount of sweet, with a nostalgic tang that’ll make your morning toast feel like a hug. Plus, it’s ridiculously easy to make—no fancy skills required. Whether you’re a canning pro or a first-timer, grab your apron, and let’s turn those summer gems into jars of joy!

👧 The Summer I Became a Jam Bandit

Picture this: 1998, a tiny farmhouse in Vermont, and a 7-year-old me with a serious jam addiction. My mom’s strawberry rhubarb jam was legendary—our neighbors would literally trade pies for jars. One July afternoon, I decided to “help” by taste-testing the entire batch straight from the pot. Let’s just say things got… sticky. I ended up with pink fingers, a sugar rush, and a permanent spot as Mom’s Official Stirrer (a title I wore like a Michelin star).

Years later, when I moved to the city, Mom mailed me her stained recipe card with a note: “Don’t let the skyscrapers steal your sunshine.” Now, every time I make this jam, I add an extra stir just for her. And yes, I still lick the spoon—some traditions are too sweet to break.

🧺 Ingredients: Your Jam Squad

• 2 cups chopped rhubarb – Look for firm, bright pink stalks! No rhubarb? Swap in tart green apples.
• 2 cups strawberries – Ripe but not mushy. Frozen work too—thaw first!
• 3 cups granulated sugar – The sweet backbone. For a lighter version, try 2 cups sugar + ½ cup honey.
• 1 tbsp lemon juice – Brightens flavors and helps with setting. Fresh-squeezed = chef’s kiss.
• 1 pouch (3 oz) liquid pectin – The magic thickener! Powdered pectin? Use 2 tbsp mixed with ¼ cup sugar first.

Pro Tip: Always taste your fruit first! If your strawberries are super sweet, dial back sugar by ¼ cup.

👩‍🍳 Let’s Jam! Your Step-by-Step Guide

Step 1: Combine rhubarb, strawberries, sugar, and lemon juice in a heavy-bottomed pot. Why? Thick pots prevent scorching—trust me, burnt jam smells like regret.

Step 2: Crank the heat to medium-high. Stir like you’re whisking clouds—frequent stirring = no sugar crystals. Once it boils (big, bubbly pops!), reduce to a simmer.

Step 3: Simmer 10–15 minutes until fruit mashes easily with a spoon. Chef’s Hack: Toss in a cinnamon stick now for a warm spice kick!

Step 4: Stir in pectin, then return to a full rolling boil (think lava bubbles!). Boil exactly 1 minute—set a timer! Over-boiling = jam cement.

Step 5: Remove from heat. Skim foam with a spoon (or eat it—I won’t tell). Pour into sterilized jars, leaving ¼-inch space. Wipe rims clean—any stickiness breaks the seal.

Step 6: Process jars in a boiling water bath for 10 minutes. Let cool overnight. Listen for the pop! of success as lids seal!

🍞 How to Serve Your Liquid Sunshine

Slather it on buttermilk biscuits still warm from the oven. Swirl into Greek yogurt with granola. Or get fancy: layer with mascarpone on crostini, top with basil. Bonus points if you gift a jar with a handwritten tag—it’s happiness you can hold!

✨ 5 Twists to Shake Up Your Jam Game

• Bourbon Bliss: Add 2 tbsp bourbon with the pectin.
• Vanilla Kiss: Scrape 1 vanilla bean into the simmering mix.
• Low-Sugar: Use 1.5 cups sugar + ½ cup chia seeds (no pectin).
• Rosemary Rhubarb: Steep 2 sprigs fresh rosemary while cooling.
• Peach Party: Swap half the strawberries for ripe peaches.

📝 Chef Emily’s Jam Journal

True story: I once gifted this jam to my grumpy NYC neighbor. Two weeks later, he left empty jars at my door with a note: “More. Please.” Now we’re friends. Moral? Jam > small talk. Over the years, I’ve tweaked Mom’s recipe—less sugar, more lemon—but the soul remains. Pro tip: Write dates on jars! That “2023” batch you forget? It’ll taste like gold in 2024.

❓ Jam Q&A: Your Burning Questions, Answered!

Q: My jam didn’t set! Help!
A: No panic! Pour it back into the pot, add 1 tbsp lemon juice + 1 tsp pectin, boil 2 minutes. Still runny? Call it “syrup” and drizzle over ice cream.

Q: Can I use frozen fruit?
A: Absolutely! Thaw first, and pat dry—extra water = longer simmer time.

Q: Why process jars in a water bath?
A: Safety first! Boiling kills any bacteria so your jam stays shelf-stable for a year.

🥄 Nutrition Info: What’s Inside Every Sweet Spoonful

Homemade Strawberry Rhubarb Jam might feel like a sugary indulgence, but it actually offers a pretty balanced nutrition profile—especially when made with fresh fruit and a touch of love. Let’s break it down, spoon by spoon.

🍓 Per 1 Tablespoon Serving:

• Calories: 45

• Total Fat: 0g

• Saturated Fat: 0g

• Cholesterol: 0mg

• Sodium: 0mg

• Total Carbohydrates: 12g

  • Sugars: 11g

  • Fiber: 0.3g

• Protein: 0g

• Vitamin C: 4% DV

• Calcium: 1% DV

• Iron: 1% DV

🫙 Batch Yield (1 Recipe):

• Makes about 64 tablespoons (or 4 half-pint jars)

• Total calories in the full batch: ~2,880

• Great for small servings with big flavor!

📝 Notes:

• Most of the sugar comes from the added granulated sugar, which is essential for both sweetness and preservation. Reducing it too much may affect texture and shelf life unless using alternatives like pectin substitutes or chia seeds.

• The strawberries provide antioxidants like vitamin C, while rhubarb adds a dose of potassium, fiber, and vitamin K in small amounts.

• Compared to store-bought jams, this homemade version has fewer preservatives and no artificial dyes or high-fructose corn syrup.

• Want a lower sugar version? You can reduce sugar by using a low-sugar pectin and incorporating chia seeds, but keep in mind it’ll need refrigeration and will have a shorter shelf life (2–3 weeks).

This jam may be small in portion, but it’s mighty in flavor—and every spoonful is a little celebration of the season! 🍓❤️

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🍓 Final Thoughts: A Jar Full of Sunshine and Stories

Making jam isn’t just about preserving fruit—it’s about bottling up joy, childhood memories, and the kind of kitchen magic that connects generations. Whether you’re swirling it into yogurt, spreading it on toast, or handing a jar to someone who needs a little love, this Strawberry Rhubarb Jam turns everyday moments into something extraordinary.

So go ahead—make a batch, lick the spoon, and savor the sweetness of something homemade. Because every jar you fill is more than jam—it’s a reminder that simple things, made with care, are often the most unforgettable.

And if you’re like me, don’t be surprised when neighbors return empty jars with a smile and two words: “More, please.”

Happy jamming, friend. 🍓🥄💕
— Chef Emily