Let Me Tell You a Little Jam Story
Alright, so let me set the scene: it’s late spring, the kitchen’s a bit sticky, and I’ve got more rhubarb than I know what to do with because my neighbor (lovely woman, bit of a rhubarb enthusiast) keeps handing it over the fence. First time I tried making this jam I managed to get a glob in my hair, and my son thought it was hilarious (he’s not wrong honestly). But honestly, once you get the hang of it, there’s nothing quite like homemade strawberry rhubarb jam on toast—well, unless you count eating it straight from the jar when no one’s looking. And if it makes you feel any better, my first batch looked more like a science experiment gone wrong than anything Instagrammable.
Right, before I get distracted talking about neighborly rhubarb politics, let’s get jammin’.
Why This Jam is a Family Favorite (and a Saviour for Excess Fruit)
I make this every time those strawberries are threatening to turn mushy faster than I can eat them. My family goes absolutely bonkers for this stuff—especially on lazy Sunday mornings. And, okay, sometimes I get a little heavy-handed with the lemon juice, but nobody’s ever complained. The first time I tried, I was honestly worried about the rhubarb being too tart (that stuff bites back if you let it), but it balances out with the strawberries. Also, if you’ve ever tried store-bought jam and thought, ‘Why is this sweeter than a bag of Halloween candy?’—this is for you. Oh, and if you’re like me and occasionally forget you even started the jam, good news: it’s pretty forgiving, as long as you don’t, you know, completely incinerate it.
What You’ll Need (Plus a Few Cheat Codes)
- 3 cups chopped rhubarb (about 4-5 stalks; sometimes I use frozen if that’s what I’ve got lurking at the back of the freezer—works fine!)
- 2 cups hulled, chopped strawberries (my grandmother always insisted on the big, local ones, but supermarket berries are just fine, truly)
- 2 to 2.5 cups white sugar (I’ve cut it down to 1.5 cups once and it was still quite good, just a little more tart—up to you)
- 1 tablespoon lemon juice (fresh is best, but the bottled stuff does the trick in a pinch—I’ve used both)
- Pinch of salt (I forget this about half the time; honestly not the end of the world)
If you’re feeling quirky, add a vanilla bean (split) or a cinnamon stick. I’ve done both, usually when I’m trying to impress someone. No need to stress if you don’t have them though.
How I Actually Make This (and Where I Usually Sneak a Taste)
- Toss your rhubarb, strawberries, and sugar into a big-ish pot (I use my trusty old Dutch oven, but anything roomy works). Give everything a good stir and let it sit for about 30-45 mins—enough time to grab a cuppa and pretend you’re organized. The fruit will get all juicy and lovely, which is exactly what you want.
- Set the pot over medium heat. Stir a few times as it warms up—this is where I usually sneak a strawberry piece (chef’s tax, right?). Bring it to a gentle boil. Don’t wander off too far; it loves to bubble over when you’re not watching. Lower the heat and let it simmer, stirring occasionally. It’ll look weird and foamy at some point—don’t panic. That’s normal.
- Add your lemon juice and salt. If you’re feeling fancy, toss in the cinnamon or vanilla now. Let the jam go for about 20-30 mins, until it’s thickened up. I usually test a little on a cold plate: drag your finger through, and if it leaves a clear line, it’s jam time. Or just guess—it’s homemade, not rocket science.
- Spoon the jam into clean jars (I run mine through the dishwasher on hot, but I’ve also just rinsed really well in a pinch). If you want to properly can them, here’s a handy guide I refer to every single year. Or just screw the lids on and pop them in the fridge. They’ll be just fine for a couple weeks—though honestly, in my house, it never lasts that long!
A Few Things I Wish I’d Known (That Nobody Tells You)
- If you overboil, it turns into jam cement. Ask me how I know.
- Sometimes it sets perfectly, sometimes it’s runnier. Both are delicious—one’s just a little better on pancakes.
- Actually, it thickens a bit more as it cools, so don’t panic if it seems a tad loose right off the stove.
- Dish towels are not, in fact, jam-proof. Spills will happen.
What If You Want to Mix Things Up?
- Once, I swapped in raspberries for half the strawberries—tasted like summer on a spoon.
- Adding a splash of orange juice instead of lemon is a fun twist (but makes it sweeter—I learned that the hard way).
- Threw in a little grated ginger once. Not my favorite, but to each their own.
- For a grown-up jam, you can stir in a tablespoon of gin at the end. It’s a bit posh but surprisingly tasty.
The Gear I Use (Plus a Workaround or Two)
- A big pot (I’m not fancy—my old soup pot does the job; just avoid anything super thin or it’ll stick)
- Wooden spoon for stirring—though I’ve used a silicone spatula when I couldn’t find mine
- Jars with lids (I once used a heat-proof bowl and covered it in foil for a day or two—works fine if you’re desperate)
- If you have a candy thermometer, great; if not, just do the cold plate trick I mentioned
How to Store It (But It’ll Go Fast)
Keep your jam in the fridge, tightly sealed. It’ll last two to three weeks (in theory), but honestly, my lot polishes it off in a weekend. You can freeze it too—just leave a bit of space in the jar for expansion. If you want to try proper canning, this step-by-step guide from Serious Eats is actually super easy to follow.
How We Eat It (And Sometimes Don’t Even Bother With Bread)
It’s the classic on buttered toast, obviously, but don’t stop there. My kids like it swirled into Greek yogurt (which looks a bit like a murder mystery, but tastes fab). Sometimes I’ll dollop it on vanilla ice cream when I’m feeling extra.
And, well, late at night, I may or may not have eaten it with a spoon straight from the fridge. No judgement.
Lessons Learned the Hard Way (So You Don’t Have To)
- Don’t try to double the recipe unless you have a massive pot. I did that once and spent an hour scraping burnt jam off the stove.
- Patience is key: I once tried cranking up the heat to make it finish faster, and it went from jam to… whatever the opposite of jam is.
- Actually, letting the fruit sit in sugar before cooking really helps draw out the juices. I used to skip this, but now I never do.
Jam FAQ (People Actually Ask Me These!)
- Can I use frozen strawberries/rhubarb? Yep, absolutely. Just thaw and drain any excess water or your jam might end up more like syrup. Not a disaster, just different.
- Does it need pectin? Nah, there’s enough natural pectin in the fruit. If you want it firmer, sure, add a packet—but I never bother. Actually, I prefer it a bit runny anyway.
- How do I know it’s done? Cold plate test is the way to go, or just trust your gut—if it coats the spoon thickly, you’re golden.
- Can I make it less sweet? Totally! Just dial back the sugar—maybe not too much or it gets a bit sharp.
- Can you use honey instead of sugar? You can, but it’s quite different. I tried it once and found it a little overpowering, but if you love honey, go for it. Use less, though.
And that’s the whole jam tale. If you try it, let me know how it goes—or if you end up with strawberry in your hair too. Happens to the best of us!
Ingredients
- 2 cups fresh strawberries, hulled and chopped
- 2 cups rhubarb, diced
- 2 cups granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon fruit pectin (optional, for thicker jam)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
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1In a large saucepan, combine strawberries, rhubarb, and sugar. Stir well and let sit for 10 minutes to macerate the fruit.
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2Add lemon juice and salt to the saucepan. Place over medium heat and bring the mixture to a gentle boil, stirring frequently.
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3Reduce heat to low and simmer for 30-35 minutes, stirring occasionally, until the fruit is soft and the mixture thickens.
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4If using, stir in fruit pectin and cook for an additional 5 minutes. Remove from heat and stir in vanilla extract.
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5Carefully ladle the hot jam into sterilized jars, leaving 1/4 inch headspace. Seal and let cool to room temperature before refrigerating.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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