There’s something truly special about the taste of homemade jam. If you’re looking for something flavorful that captures the essence of summer, strawberry-rhubarb jam is the way to go. It’s incredibly easy to make and a perfect addition to a charcuterie board. Any jam left over is perfect for spreading over toast for breakfast!
Ingredients
There are only four ingredients in this easy recipe:
- Fresh strawberries
- Fresh rhubarb
- Fresh lemon juice
- Sugar
The freshness of your ingredients will make all the difference in the final product, so choose ripe strawberries and crisp rhubarb. If you can, pick them up from a local farmer’s market or even your garden. When I was growing up, my mom would go pick rhubarb out our back door where it would grow wild – what I wouldn’t give for that!
Easy steps to make the jam
Start by washing and hulling the strawberries (hulling means removing the green leafy tops – you can do this with a small knife or a special hulling tool if you have one). Once hulled, cut the strawberries into quarters. This will help them break down more easily when you cook them.
Next, prepare the rhubarb. Trim off the ends and any leaves, as the leaves are toxic and should not be consumed. Cut the rhubarb stalks into small, bite-sized pieces.
Place the strawberries and rhubarb in a large bowl. Add the sugar and lemon juice and mix well. The sugar will help draw out the juices from the fruit, which slightly reduces the cooking time. Let this mixture sit for about 30 minutes, stirring occasionally. This resting period allows the flavors to meld and the fruit to soften.
Next, transfer the fruit and syrup to a large saucepan and bring it to a boil over medium-high heat. Stir frequently to prevent sticking. Once it reaches a boil, reduce the heat and let it simmer for about 15-20 minutes, or until the fruit is tender and the mixture has thickened slightly.
You can help the jam achieve a smooth consistency during the simmering process by gently mashing the fruit with a potato masher or the back of a spoon. This will break down the chunks of fruit, creating a more uniform texture. Keep an eye on the mixture to avoid overcooking, as you want to retain some of the fresh, bright flavor of the fruit.
Remove the saucepan from the heat once the jam has reached your desired consistency. Allow the jam to cool slightly before transferring it to clean, sterilized jars. Leave some space at the top of each jar to allow for expansion when freezing. Wipe the rims of the jars clean and seal with lids.
Now for the easy part: let the jars cool to room temperature before placing them in the refrigerator or the freezer. Jars stored in the refrigerator should be used within two weeks, while the jam stored in the freezer will be good for up to a year.
Save a jar for Christmastime when you can pull one out for your Christmas charcuterie board or toward the end of the hot season for a summer charcuterie board! When ready to use a jar, thaw it in the refrigerator overnight.
If you’ve never made jam before, don’t be intimidated. This recipe is straightforward and forgiving, perfect for beginners. And once you taste the results, you’ll wonder why you didn’t start making homemade jam sooner!
One of the best things about freezer jam is its versatility. Spread it on toast, drizzle it over pancakes, or use it as a topping for yogurt or ice cream. You can even get creative and use it as a filling for pastries or a glaze for meats. The possibilities are endless, and the flavor is always fantastic.
Charcuterie Pairings
Strawberry-rhubarb jam is a fantastic choice for a French cheese plate. Try it with creamy brie, tangy goat cheese, or aged cheddar. Gouda also wonderfully complements the jam’s sweet and tart flavors. For meats, prosciutto or salami add a savory balance to the jam’s fruitiness.
Try making whipped brie, then drizzle some strawberry-rhubarb jam over the top – it’s incredible!
Strawberry-Rhubarb Jam Recipe
An incredibly simple recipe that even beginners can make!
Ingredients
- 2 ½ cups fresh strawberries
- 3 cups rhubarb
- 1 ⅔ cup sugar
- 1 tbsp fresh lemon juice
Instructions
Wash and hull the strawberries, then cut them into quarters. This will help them break down more easily when you cook them.
Trim off the ends and any leaves from the rhubarb (the leaves are toxic and should not be consumed). Cut the rhubarb stalks into small, bite-sized pieces.
Place the strawberries and rhubarb in a large bowl. Add the sugar and lemon juice and mix well. Let this mixture sit for about 30 minutes, stirring occasionally.
Transfer the fruit mixture to a large saucepan and bring it to a boil over medium-high heat. Stir frequently to prevent sticking. Once it reaches a boil, reduce the heat and let it simmer for about 15-20 minutes, or until the fruit is tender and the mixture has thickened slightly.
Remove the saucepan from the heat once the jam has reached your desired consistency. Allow the jam to cool slightly before transferring it to clean, sterilized jars. Leave some space at the top of each jar to allow for expansion when freezing. Wipe the rims of the jars clean and seal with lids.
Notes
You can help the jam achieve a smooth consistency during the simmering process by gently mashing the fruit with a potato masher or the back of a spoon. This will break down the chunks of fruit, creating a more uniform texture.
Nutrition Information:
Yield: 40 Serving Size: 1Amount Per Serving:Calories: 38Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 10gFiber: 0gSugar: 9gProtein: 0g
The nutrition information is HIGHLY estimated. For more accurate information, we suggest using an online nutrition calculator and entering the exact amounts you use for your particular board.
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