Oh Hot Damn! Strawberry Rhubarb Jam!

This is the first year our four rhubarb plants produced enough stalks to actually do something with, so for the first time I made Strawberry Rhubarb Jam! I just love this combination of two of the seasons first crops. It’s tangy, sweet and perfect on warm flaky biscuits, on top of ice cream, or even smeared all over your morning waffles!

This recipe contains no added pectin to help it thicken so you will need to set aside a bit more time to allow the jam to cook down and thicken on it’s own. As always remember: Safety First! Sterilize your jam jars, lids & rings before you begin. You can do this by running the jars and rings through the dishwasher, or boiling them in a pot on the stove. In a small pan, boil the lids for 5 minutes.

Jam on a fresh warm biscuit…irresistible!

Strawberry Rhubarb Jam
Yield: 8, 8oz Jelly Jars
Cook Time: About1 hour

Special Equipment needed:

  • Sterilized jars, lids and rings
  • Funnel
  • Ladle
  • Large pot

Ingredients:

  • 8 Cups Rhubarb, chopped
  • 5 Cups Strawberries, hulled and halved
  • 4 Cups Sugar
  • 2 Tablespoons Lemon Juice
  • Shot of vanilla – optional

What to do:

In a large pot combine all ingredients, stir gently over medium heat until contents begin to boil but NOT violently. You may need to adjust the heat as you go. Lava jam burns are no fun! Stir occasionally but allow to cook for at least one hour or until the mixture has thickened. When it coats the back of your spoon and doesn’t have runny drips the jam is done! Ladle into prepared jars on a towel, secure rings and lids. Now it’s time to can the jam! Place your jam jars in a hot water bath canner (a large pot will work just fine if you don’t have a canner), cover the jars with water and boil the jars for 10 minutes. After canning remove the jars from the canner and allow them to cool undisturbed on the counter for 24 hours. You will hear the “pop” of the lids shortly! This means your canning efforts were successful. If any jars didn’t seal, pop them into the fridge and use up within a week.

Enjoy! My family loves this recipe, and …if you can manage to not stuff it all in your face it makes a great gift too!