Last year I made some strawberry jam that I really enjoyed. With all of the fresh strawberries around I wanted to make some more but I still had some left from last year. Since I really like the strawberry and rhubarb combination I decided to make some strawberry and rhubarb jam this year. The jam was easy to make, I just followed the instructions in the pectin crystal package. One thing to remember when making jam on the stove is to use a really large pot. The jam expands when it reaches a hard boil and you don’t want if spilling over the sides. Of course I could not help myself and I opened up a jar of the jam right away to try. The strawberry and rhubarb jam turned out really good! The tartness of the rhubarb balanced out the sweetness of what otherwise would have been a sweet strawberry jam.
Strawberry and Rhubarb Jam
ingredients
- 2 cups strawberries (hulled and crushed)
- 2 cups rhubarb (chopped)
- 1 box Certo pectin crystals
- 5 1/2 cups sugar
directions
- Bring the strawberries, rhubarb and pectin crystals to a boil with high heat in a large pot.
- Add the sugar.
- Bring to a hard boil for 1 minute.
- Remove from heat.
- Stir and skim foam for 5 minutes.
- Pour into sterilized jars.
Emilia says
June 28, 2008 at 7:20 pmThis sounds great; I have some rhubarb and some strawberries at home right now. I’ve been meaning to make some rhubarb chutney this weekend and I could make this as well, somehow rhubarb jam by itself is not all that good, but some strawberries and rhubarb would probably be really good together.
Steph says
June 28, 2008 at 8:13 pmI love homemade jam! It’s so fresh and and actually tastes like fruit.
VeggieGirl says
June 28, 2008 at 8:21 pmNow THAT is a perfect spread – yum!
Lisa says
June 28, 2008 at 8:29 pmA most excellent use of strawberries Kevin. I must get to making my own jam one of these days. This would be a great recipe to start with!
Elizabeth says
June 28, 2008 at 8:29 pmYum – looks delicious!
OhioMom says
June 28, 2008 at 8:34 pmThis really sounds good, and it looks good too 🙂
noble pig says
June 28, 2008 at 8:59 pmI’ve always wanted to try making jam…maybe Peach this August!
Melanie says
June 28, 2008 at 9:21 pmYum. I love the tartness of rhubarb paired with strawberries. A strawberry rhubarb jam sounds perfect!
Marjie says
June 28, 2008 at 11:10 pmI make homemade peach jam. Even using craptastic frozen peaches, it has a marvelous flavor! Strawberry jam is a likely next candidate, given our haul on Wednesday. And I tried your strawberry sour cream bread, and credited you for it, because that was awesome, too. Strawberries are the best thing, right now!
Mike of Mike's Table says
June 28, 2008 at 11:40 pmThis is one of my favorite kinds of jam. I wish I had made more of it while the strawberries were in season down here
lifeinrecipes says
June 28, 2008 at 11:54 pmThat is such a beautifully garnet-hued jam. I’ll bet the flavor is amazing.
Mrs Ergül says
June 29, 2008 at 12:51 amHomemade jam! Lovely! I guess I have to make orange marmalade or something so it doesn’t cost me an arm and a leg to get enough fruits to make a jar of jam!
Joseph says
June 29, 2008 at 1:08 amThat jam looks so good. I just made some a few weeks ago (my own recipe) but I usually forgo pectin. Is pectin necessary?
Bridgett says
June 29, 2008 at 1:50 amI bet the combination is delicious. I made a cranberry jam once that was a burst of flavor in your mouth, so I imagine the strawberries give a lovely bright sweet flavor.
redforever says
June 29, 2008 at 4:34 amWhen you start adding rhubarb, lemon, anything tart with a lot of natural pectin, you will find that your jams or jellies will set up much more readily.
I suspect last year that your strawberries were quite ripe and it does not sound like you added any additional lemon juice or whatever so then sometimes there is a problem with the jelly or jam setting properly.
You would be able to make a natural strawberry and rhubarb jam, or a pure raspeberry or currant, blueberry with lemon or rhubarb without even using the store bought pectin.
If you want to get into more jam making just using fruits and sugar, Bernardin puts out some great books and you could find info on the net too.
Another thing you could experiment with is making freezer jam. It really holds the natural color and flavor. You would use bought packets, probably they have pectin in them. These packets for making freezer jams are kept right where you are buying your certo etc.
cindy* says
June 29, 2008 at 4:46 ami love making jam! i am going to make some tomorrow afternoon to send with my friends that will be visiting from nyc. nothing else says summertime like homemade jam.
Dee says
June 29, 2008 at 4:55 amJams Rock! I’ve been on a preserving binge too. Your
Strawberry & Rhubarb is an awesome combo 🙂
Emiline says
June 29, 2008 at 6:46 amOh, gosh. I could eat that by the spoonful. I like that you like rhubarb. Nobody appreciates it enough, you know? Just you and me.
Peabody says
June 29, 2008 at 8:45 amI will pass this off to my mom. She is the jam maker in the family and loves rhubarb.
Pearlsofeast says
June 29, 2008 at 12:34 pmLovely color,I make strawberry jam but never added Rhubarb, Nice idea.Thanks for sharing a wonderful recipe.
giz says
June 29, 2008 at 12:46 pmGreat looking braid Kevin and delightful combination for the filling. The little danish looks like it just came out of a bag from the bakery. Well done.
Anonymous says
June 29, 2008 at 2:02 pmIt looks wonderful, Kev 🙂
Kevin says
June 29, 2008 at 6:54 pmredforever: Thanks for the tips! I have been wanting to try a freezer jam for a while.
StickyGooeyCreamyChewy says
June 30, 2008 at 1:21 amIt looks wonderful, Kevin! I bought some of this stuff at a fancy gift shop a few months ago and loved it. I’ve been looking for a recipe for it ever since. Thanks!
Jaime says
June 30, 2008 at 3:40 ami’ve always wanted to try rhubarb, or making my own jam for that matter 🙂
Deborah says
June 30, 2008 at 3:14 pmI’m making strawberry rhubarb jam tonight!! My mother in law just brought me a huge bucket of strawberries and some rhubarb from her garden, so I’m gonna go crazy. Yours looks fantastic!
giz says
July 1, 2008 at 1:59 pmSuch a great combination – why can’t I find rhubarb anywhere – that’s reasonably priced. Oatmeal, rhubarb, strawberry…nirvana.
Helene says
July 1, 2008 at 5:23 pmI will have to make strawberry and rhubarb jam one day. There is nothing better than homemade bread, with some butter and fresh jam.
Nicole says
May 26, 2009 at 5:38 amLove your blog!
I made strawberry rhubarb jam with cardamom for the first time a few months ago with last year’s frozen crop. It was amazing! I don’t use pectin and just cook it until it’s good and jammy and use a cold plate (from the freezer) to see if it has set. I’ve been putting a spoon of it on greek yogurt (Fage brand) with a bit of granola and it rocks! Looking forward to making more now that the Oregon strawberries are coming into season. I also made strawberry balsamic jam that was really good. But, the combo of rhubarb, strawberry and cardamom can’t be beat!
Kevin says
May 27, 2009 at 12:08 amNicole: I really like the sound of the strawberry rhubarb and cardamom jam. I just saw the first of the strawberries at the farmers market on the weekend so next weekend or the weekend after they should be selling them by the flat on the cheap. I am looking forward to them.
I also enjoy adding a spoonful of homemade jam to plain yogurt for breakfasts!
sarah says
May 27, 2009 at 7:22 pmWhat a great way to use up all the rhubarb I have right now! Will be making this tonight.
csa-cooking.blogspot.com
Liesl says
June 3, 2009 at 10:42 pmI just went strawberry picking the other day and made strawberry jam…but I bet it would have been a great addition to put rhubarb in.