Jams and jellies were a staple in my childhood. It was served with almost any bread product in our homes. From waffles to biscuits, fruit spreads were the go-to topping. My grandma had both a strawberry and a rhubarb patch, and this Strawberry Rhubarb Jam was always a favorite to make from the harvest.
Gardening is Life
I was lucky that I grew up with gardening just being a way of life. Mom had one in our yard full of yummy vegetables. My grandparents on both sides both had vegetable gardens also.
My grandma on my mom’s side had both a strawberry patch and a rhubarb patch. (She also knew where there were tons of wild berry patches too, so we had a lot of fruit options.) I remember her making so many things just with these two fruits.
Jam & Jellies
But, every year, she made sure that a good supply of Strawberry Rhubarb Jam was put up for over the winter.
I’m not completely sure why we never really had syrup at her house. Now that I think about it, I can’t even remember her giving us pancakes or anything with maple syrup. Typically it was a fruit spread on our bread foods.
Not that I’m complaining. Her preserves were so amazing.
Rhubarb- Love it or Hate it
If you have never had rhubarb, in my opinion you are missing out. But I have to tell you that you’ll either love it or hate it. It’s a large, leafy green plant with red stems. The stems are what are used to eat and to cook with.
Alone, it is VERY bitter. Most people I know who like raw rhubarb dunk it into sugar (like the powdered sugar candy you ate off a stick). It’s very bitter and while I’m a fan, I can’t eat it raw like that.
I love it cooked into syrup with sugar. It’s awesome just like that on oatmeal or over ice cream.
But by far, my favorite ways to eat rhubarb are with strawberries involved.
Strawberry Rhubarb Jam
Using homegrown produce in this is usually how I do it. While I do not have a rhubarb patch yet, it’s on the agenda to plant this year. I have yet to decide on a strawberry patch. But we have a ton of local growers of strawberries close by that I know I’ll be able to get quality produce in bulk.
Making and having jam around just makes me happy. Not only do I love to eat it myself, but it makes amazing gifts. Who wouldn’t love a pretty jar of jam with some high-end crackers as a gift?
Maybe it’s just the country girl in me, but even as I write this I’m craving this jam. It’s definitely something that is a favorite of mine.
Strawberry Rhubarb Jam
Strawberry Rhubarb Jam- Home Canning Recipe
- water bath canner
- 4 quarts strawberries hulled and quartered
- 3 1/2 lbs rhubarb sliced 1/4" thick
- 3 cups sugar
- 6 Tbsp lemon juice
- Place all ingredients in a large pot over medium-high heat; bring to a boil.
- Lower the heat to medium.
- Simmer for about 1 hours, stirring frequesntly to prevent scorching.
- Skim off any foam that forms.
- Test for doneness using a chilled plate*.
- Ladle into hot jars, leaving 1/4 inch headspace.
- Remove any air bubbles. Wipe the rims and seal lids to finger-tight.
- Process in a water bath canner for 10 minutes.
Chilled Plate Test:
- Pour a bit of the fruit spread onto a plate and place it into the freezer for a few minutes. Remove plate from freezer and check to see if any juice has seperated from the pulp. If seperation occurs, the mixture needs to be cooked longer. If it holds it's shape, it is ready to be ladeled and processed.
Get more Home Canning recipes here.