The farmers are saying that we are going to have the longest strawberry season in history this year! I hope it’s the same where you are. While I can just eat a gallon of strawberries all by themselves, I love the flavor that rhubarb adds when you combine them. Since they’re both around in the Spring it just makes sense to eat them together and what better way them in jam that you can enjoy all year.
In the Carolinas, it’s very difficult to find local rhubarb. The reason is that rhubarb is a perennial that grows mostly in the North because temperatures need to be below 40º in the winter and around 75º in the summer. Around here it rarely gets below 75º in the summer. Apparently, you can still grow rhubarb in the South if you treat it as an annual. Plant it in the fall and it should come up in the Spring. I may have to give it a try this year. In the meantime, I have to rely on Whole Foods, where I found some great looking rhubarb.
How do you make strawberry rhubarb jam:
Strawberry Rhubarb Jam
Strawberries and rhubarb are not just for pie, they’re great made into jam. You’ll love the sweetness of the strawberries with the tart rhubarb. Great on biscuits or toast and making jam is so much easier than you might think.
- Prep Time: 85 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 40 minutes
- Yield: 4 half pint jars 1x
- 1 lb strawberries, diced
- 1 lb rhubarb, diced
- 1 ½ cups sugar
1. Wash fruit. Dice strawberries into quarters. Dice rhubarb into 1/2 inch slices and place both in a large bowl. Add sugar and gently stir to combine. Let sit for 1 hour.
2. Fill canning pot with enough water to cover the jars you are using and let it come to a boil while you are cooking the fruit. This will take 15 minutes or so. When it comes to a boil, add empty jars to sterilize for a minute or so. Remove and let them dry. For the lids, place some of the boiling water in a pan and place lids in the hot water. Remove to a clean towel to dry.
3. Add fruit to a saucepan at least twice as large as the amount of fruit you have. Bring to a rapid boil and cook over high heat for about 10-15 minutes until it thickens. It will make a sizzle sound when you pull the fruit away from the edge of the pan when it is done.
4. Remove the jam from the heat and using a funnel, pour it into the clean jars. Wipe the rims and add the lids and then tighten the rings so that it’s finger tight.
5. Place the jars in a rack in the water and boil for 10 minutes. Start the timer when the water starts to boil. Carefully remove the jars to a towel to cool. The lids should make a popping sound as they seal. Once cool, check them to make sure they have sealed. If the lid does not make a noise when you push them in, they have sealed.