Strawberry Rhubarb Jam

Author Notes

This one is a fairly standard strawberry rhubarb jam, except that we used grapefruit juice which gives it a really nice citrus kick. —Ginger's Kitchen

Test Kitchen Notes

Even first-time jam-makers will find that this recipe is surprisingly straightforward and easy to follow. In addition to fresh strawberries and rhubarb, our testers loved the use of grapefruit juice, which was a way to build some citrus flavors beyond the usual lemon. It brings a tartness that really compliments the added sugar and sweet strawberries. As the jam cooks, the rhubarb will completely break down, while a few jammy strawberries will still hold their shape. 

So what’s the difference between jam and jelly anyway? Jam—which this recipe is—contains pectin, which is a fiber used as a thickening agent for cooking and baking. However, the fruit tends to hold its shape in jam compared to jellies, which are translucent and have no visible signs of fruit. Because of this, jellies are more gelatinous and slightly less spreadable than jams.
The pectin gives this jam its body, which makes it perfectly spreadable for toast, crostini, or even sandwiching between cookies.

But what about marmalade or preserves? Fruit preserves have slightly larger pieces of fruit, making for a more toothsome texture, whereas marmalade is tangier and slightly less sweet due to the fact that it contains citrus rinds and juice.

Try this strawberry-rhubarb jam first, then play around with the texture and consistency based on your preferences. The best part is that by making jam (or jelly, marmalade, or preserves), you’re able to preserve that fresh rhubarb flavor months after its prime season. It also makes a delicious hostess gift for 4th of July or other summer picnics (hint hint). —Food52