Small Batch Strawberry Rhubarb Jam

By • May 8, 2013 • 14 Comments

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Author Notes: This preserve starts with a pound of ripe strawberries and a pound of slender rhubarb stalks. Macerated with sugar and boiled until thick and spreadable, it's a terrific way to preserve the flavors of early spring. Marisa McClellan

Makes 3 half pints

  • 1 pound strawberries
  • 1 pound rhubarb stalks
  • 1 1/2 cup granulated sugar
  1. Wash the strawberries and rhubarb well. Hull the berries and dice them into small pieces. Chop the rhubarb into segments approximately 1/2 inch in size.
  2. Place the chopped fruit in a glass or ceramic bowl and cover with sugar. Stir to combine and cover. Let the fruit sit for at least an hour, until the juices are flowing.
  3. When you're ready to cook the jam, prepare a small boiling water bath canner and three half pint jars and bring it to a boil. Place three new canning jar lids in a small pot and bring them to a bare simmer.
  4. Pour the fruit and all the liquid into your jam pot and place it over high heat. For these small batches, I like to use a 12-inch, stainless steel skillet, but any low, wide, non-reactive pan will do.
  5. Bring the fruit to a rapid boil and stir regularly. Over high heat, this jam should take 8 to 12 minutes to cook. It is done when it is quite thick. You can tell that it's ready when you draw your spoon or spatula through the jam, and it doesn't immediately rush in to fill that space. It will also make a vigorous sizzling noise when stirred when it is finished.
  6. Remove the jam from the heat and funnel it into the prepared jars. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes (start your timer when the water returns to a boil, not the moment the jars go into the water bath).
  7. When time is up, remove jars from canner and set them to cool on a folded kitchen towel. When they are cool enough to handle, remove the rings and test the seals by grasping the edges of the lid and lifting the jar an inch or so from the countertop. If the lid holds fast, the jars are sealed. Any unsealed jars should be refrigerated and eaten promptly.
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Comments (14) Questions (0)

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over 1 year ago littlebluestars

this is fantastic jam. i added the juice of half a lemon and a half teaspoon of cinnamon, slightly more fruit by about a cup/each or so (because i had them) and added an extra 1/2c of sugar and it was the perfect PERFECT set! it's delicious, and i'm repeating the recipe tomorrow because the jars i made today are already claimed by friends... thanks for this!

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over 1 year ago marrison

My favorite jam... But where does one get those ADORABLE jars??

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over 1 year ago delferka

I looked everywhere, even online. Believe it or not, I found them at Target!!!

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over 1 year ago youclevergirl

If all else fails, you can buy them directly from Ball (http://www.freshpreservingstore...). But I've also seen them at Target and even my local supermarket. They are favorite choice for gift giving.

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over 1 year ago Jessica Jackson

This jam was amazing, thanks for the recipe! Strawberry-rhubarb always reminds me of my mom and my childhood summers in Oregon.

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over 1 year ago Amandadp

Mine doesn't seem to have gotten thicker after processing. I did have to cook mine about 18 minutes instead of the 8-12 in the recipe. I kept cooking until the spoon test worked.

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over 1 year ago Marisa McClellan

Sounds like your fruit contained a great deal of water. It was smart of you to keep cooking, because cooking times always vary depending on the humidity of the day, the width of your pan, and the water content in the fruit.

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over 1 year ago delferka

Does it get thicker after it's processed?

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over 1 year ago Marisa McClellan

It should thicken up a bit over the next week or so. By nature though, it's a soft set jam. You're not going to get the firmness you have with a commercial pectin.

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over 1 year ago Lydia M

Can you add a pectin to firm it up?

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over 1 year ago Amandadp

Great recipe! Just made a batch and it's delicious.

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over 1 year ago Marisa McClellan

So glad you like it!

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over 1 year ago Miriamm

Sounds yummy. How long does preserve last once sealed?

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over 1 year ago Marisa McClellan

Jams like this will keep for up to a year once processed and sealed.