Rhubarb Jam|Strawberry From Scratch

I adore homemade strawberry rhubarb jam, and once you try this recipe, you’ll understand why! It’s tart yet sweet, a gorgeous ruby color, and freakin delicious on Homemade Challah Bread. It’s perfect as a freezer jam, or you can follow your canner’s instructions and can it for the winter months. 

Some Common Questions

• Is rhubarb high or low in pectin?

Rhubarb is low in pectin along with other fruits like strawberries, blueberries, raspberries, and others. That’s why I use strawberry jello as a thickener. 

• How do you thicken jam?

Here’s how I do it! Strawberry jello is my secret ingredient, and my rhubarb/strawberry jam always turns out thick. 

• Do you have to peel rhubarb?

Peeling rhubarb is not necessary if your rhubarb stalks are fresh and tender. But you can peel any stringy bits off as you would with celery. 

• How long does jam last?

Your homemade jam, when canned per your canner’s instructions, has a shelf life of two years. Once opened and stored in the fridge, it will last three months. And it lasts six months in the freezer. 

I love to use my homemade strawberry rhubarb preserve as gifts in Christmas Hamper Baskets or as a hostess gift. It’s delicious spread on toast, with brie cheese and crackers, on top of a Dutch Pancake, with Homemade Scones and tea, spread on Homemade Crepes, or as a topping for French Yogurt Cake. 

Making homemade jam is affordable and straightforward, I mean, what an excellent way to save money! You can use fruit that is bruised or imperfect, and turn it into something beautiful. And, the cost of buying jam for a family of our size adds up! And the quality is better, after all, you get to control everything that goes in and keep nasty little extras out like preservatives, food coloring and more. 

Are you hesitant to try Rhubarb? Perhaps, it’s your first time using this versatile plant! If so, I want to encourage you to take a leap for the sake of your tastebuds. You’re going to love this sweet and tart combo that wakes your palate right up. And, if canning isn’t your “jam,” but if you still want to give rhubarb a chance, try out my Granny’s recipe for Strawberry Rhubarb Pie or my gluten/dairy-free Rhubarb crumble recipe!

And rhubarb is an amazingly hardy, perennial plant that can grow in cold zones. Whenever we’ve moved, I always try and get a few plants into the ground right away because it just takes off and starts producing within a year. Rhubarb leaves are toxic, so be sure and dispose of them properly. Add them to the compost pile where the leaves’ toxic acid will quickly break down and decompose. 

Now, for the steps. Please take a moment to read through these steps before you jump in; this is often the step where I find that I’m missing an ingredient or tool! I’ve found that it always makes for a smoother cooking experience too. 

Easy Strawberry Rhubarb Preserves Recipe

• Finely chop five cups of rhubarb and add to a large, heavy-bottomed pot (a larger pot will help keep everything contained in case a boil-over happens!). 
• Add the sugar and water, stirring constantly, and bring to a rolling boil for ten minutes. 
• After ten minutes of boiling, drain the crushed pineapple and add to the rhubarb mixture. Continue stirring and simmer for another ten minutes.  

• Remove the pot from the heat and stir in the packet of strawberry jello. 
• Preserve per your canner’s instruction manual or place in freezer-safe containers and freeze.

Enjoy the fruits of your labor. And don’t forget, if you’re still craving rhubarb recipes, I’ve got you covered!

• Granny’s Rhubarb Pie
• Gluten-Free Rhubarb Crisp

And, one more jam recipe, Sugar-Free Honey Pear Jam. Which is just too perfect for Fall! Try it spread on toast or enjoyed with crackers and cheese, it’s a versatile jam and a worthy addition to any pantry.