Rhubarb and Strawberry Jam

One of my first visits to the local Farmer’s market this year yielded a bunch of rhubarb. I do not often cook with rhubarb, but I like to buy a little bit of everything from the market to support the farmers. I remember growing up and having a small bunch of rhubarb growing in our small back yard, and I remember eating it raw, and recalling the tart flavor and the texture being somewhat similar to celery.  With that said, I wanted to use the rhubarb and pair it with a bunch of strawberries I had, and that’s when I thought of creating a jam.

Rhubarb and Strawberry Jam

The great thing, besides how awesome the flavor is, about this recipe is that it is so easy to make, and I did not find anyone that did not fall in love with it. It’s a great use of rhubarb during the late spring time.

Let’s get started.

Ingredients:

  • 2 cups of chopped rhubarb
  • 1 quart fresh strawberries, chopped, hulls removed
  • 3 cups granulated sugar
  • 1/2 cup of water
  • 1/2 lemon, juiced and zested

Start by adding the rhubarb, strawberries, sugar, and water into a sauce pot on medium heat. Cook until the fruit begins to break down and all of the juices begin to extract from the fruit, about 25 minutes or so. Using a stick blender, blend the mixture. I like the stick blender because you do not have to strain anything or pour it into a blender.

rhubarb-strawberry-jam-ingredients

Once blended, reduce the heat, and add in the lemon zest and lemon juice. Stir. Continue to cook until the jam thickens. I typically measure the thickness by running a wood spoon in the jam and seeing how well it sticks to the spoon. Once thickened, remove the jam from the heat, and let cool on the stove.

Rhubarb and Strawberry Jam Recipe

Once cooled, pour into a large mason jar, and place in the refrigerator. My wife and kids loved this jam, and heck, so did I. I’m not much into sweet stuff, but this was a bit addicting. I should say my friends and neighbors loved the rhubarb and strawberry jam as well. You can can this if you are into canning, however I just placed in the mason jar. It lasted for several weeks.

One of the uses beyond spreading this on toast or peanut butter sandwiches was to spread it on some brie cheese and warm it in the oven until the cheese starts to melt. I served that with some chopped apples for an appetizer. It was heavenly. If you are looking for ways to use rhubarb, give this one a shot.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

2 thoughts on “Rhubarb and Strawberry Jam

  1. I have used a recipe close to this, you use less sugar so I’m going to try it and be much happier I’m sure.

    I have also added some habenaro pepper to it, and use it over cream cheese as a appetizer with crackers. Would love to see you tweek it and see what you think.
    Happy cooking!
    Sheryl E

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