Description
This Strawberry Rhubarb Jam recipe combines the natural sweetness of strawberries with the tartness of rhubarb to create a luscious, homemade jam. Simmered gently on the stovetop and enhanced with lemon juice and optional vanilla extract, this jam is perfect for spreading on toast, dolloping on yogurt, or gifting to friends.
Ingredients
Scale
Fruit
- 3 cups fresh or frozen strawberries, hulled and chopped
- 3 cups fresh or frozen rhubarb, chopped
Other Ingredients
- 1 & 1/2 cups granulated sugar
- A pinch of salt
- 2 tablespoons lemon juice
- Optional: 1 teaspoon vanilla extract
Instructions
- Mix Ingredients and Macerate: Toss the strawberries, rhubarb, sugar, salt, and lemon juice into a medium saucepan. Give it a quick stir and let it sit for about 10–15 minutes to draw out natural juices before heating.
- Cook the Mixture: Place the pan over medium heat and bring the mixture to a gentle boil. Reduce heat to simmer and cook for 20–25 minutes, stirring often, until the mixture thickens as the fruit breaks down and sugars concentrate.
- Check Jam Consistency: Perform the wrinkle test by placing a small spoonful of jam on a cold plate, waiting a minute, then pressing it with your finger. If it wrinkles, the jam is ready; if not, continue simmering a bit longer.
- Add Vanilla Extract: Remove the pan from heat and stir in the vanilla extract if using, adding a subtle fragrant sweetness to the jam.
- Adjust Texture: Use a potato masher for a chunkier jam or blend briefly with an immersion blender for a smoother, more spreadable consistency.
- Cool and Store: Allow the jam to cool slightly before transferring it into a clean jar or container. The jam will thicken further as it cools. Store in the refrigerator for up to 3 weeks.
Notes
- Using fresh or frozen strawberries and rhubarb is fine; just ensure they are properly thawed and drained if using frozen.
- The wrinkle test is a traditional way to check jam setting without a thermometer.
- Add vanilla extract at the end to preserve its delicate flavor.
- Jam texture can be customized to preference using either a masher or immersion blender.
- Store jam in a clean, airtight container and refrigerate to extend shelf life up to three weeks.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Keywords: strawberry rhubarb jam, homemade jam, fruit preserves, stovetop jam, berry jam
