by A jam lover’s joy, this Strawberry Rhubarb Jam is just as fun to make as it is to eat! Flavored with both the zest and juice of an orange and some freshly grated ginger for a little extra zing.
When a pile of homegrown rhubarb literally landed at my feet…or rather my kitchen counter, I didn’t quite know what to do with it! I had loads of it! I’ve never baked or cooked with rhubarb before. It simply was not a vegetable I grew up with!
So, I washed it and patted it dry…cut it into chunks and into the freezer it went.
It sat on the top freezer drawer simply glaring at me each and every time I opened the freezer door. A constant reminder to use it before freezer burn set in.
Since I had so much of the chopped stalks I decided it was time for some jamming!
My first batch was all about the rhubarb and although it surpassed my expectations it was lacking that vibrant red color I had hoped for.
I suppose this is to be expected when one’s rhubarb stalks are mostly light green in color with splashes of light pink and crimson red tips.
But I must say that the taste was not impacted at all and the jam had this lovely golden hue much like apricot jam in color. It was total deliciousness and I would not hesitate to use the lighter green stalks again when jamming.
Just the same, I still wanted that crimson red jam!
Thankfully we are still in strawberry season here in Quebec, although it is tapering down as I type this. And that’s where these mid-season strawberries make their star appearance.
In the second act of my jamming experience! I used a full one liter basket of Quebec’s own glossy red strawberries. They’re wonderfully sweet with exceptional flavor! And well worth the wait, especially if planning on canning for the winter season.
This recipe however does not require any canning experience and its a no pectin jam. But you’ll definitely need to use sterilized jars and lids.
It will keep refrigerated up to one month, if it lasts that long! Otherwise you can extend its shelf life by freezing the jam in small portion containers up to 6 months. But for maximum flavor I never freeze beyond three months.
Enjoy this easy to make Strawberry Rhubarb Jam on toast, dolloped over vanilla ice-cream or simply in any other of your favorite recipes!
Happy canning!
If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!
Strawberry Rhubarb Jam
Ingredients
- 10 cups rhubarb (I used frozen) (chopped)
- 1 liter strawberries (quartered)
- 2 cups granulated sugar
- orange zest (from 1 medium sized orange)
- orange juice (from 1 medium sized orange)
- 1 teaspoon ginger (freshly grated)
- 1/3 cup water
- 14 125ml mason jars with lids (sterilized)
Instructions
- Place all the ingredients in a large sized pot and bring the mixture to a boil.
- Once it starts to boil, lower the heat down to medium-low and allow to simmer for 45 minutes to 1 hour while stirring occasionally.
- You'll know its ready when it reaches the consistency of applesauce and will thicken a little more as it cools.
- Ladle the jam into the sterile jars and seal them with the sterile lids and rings.
- Keep refrigerated if consuming within a month or freeze the jam in freezer containers or freezer bags for longer shelf life.
- If your freezing the jam do note that flavor and quality declines when frozen too long. I would definitely consume frozen jam within 3 months for maximum flavor.
First of all I must compliment you on your photos Marisa, absolutely professional quality. How clever of you to freeze rhubarb until only the very best strawberries were available. The Canadian berries remind me of the wild strawberries you sometimes see in the Italian markets. I am certain that the jam is delicious with toasted bread, scones, or simply out of the jar in a spoon.
Ahhh thanks so much Bella…your too kind! These sweet strawberries are so worth the wait and I actually bought extra just to have some for snacking but they’re best consumed within a day or two…not that they last very long anyway! I may have sneaked in a few spoonfuls of jam straight from the jar, it’s that good! Thanks so much Paula?
This looks so tasty! I’m a big fan of rhubarb-strawberry combination. Love the addition of citrus in there too!
Isn’t it a yummy combo!! This jam has been my go to snack, slathered on some fresh crust bread…it’s the best snack! Thanks Ronit?
We actually picked up rhubarb yesterday from my in-laws’ garden, it was late this year. And our local certified organic’s vendor at the farmers market has strawberries just now. Perfect timing. Love this jam!!
How wonderful that your in-laws grow rhubarb! I’m sure you’ll have a steady supply till the season is over and oh my the possibilities! You’ll find this recipe super easy and now that I started making my own it sure will be difficult going back to store bought. Thanks so much 🙂
Both of your jams are lovely, Marisa! I love the golden hue of the first one that you made and the strawberry-rhubarb combination is stunning. Thanks so much for sharing. Denise from Urb’n’Spice
Thanks so much Denise! Rhubarb jam on its own is quite lovely with a tangy undertone and I simply couldn’t resist adding the sweet Quebec strawberries which is perfect for those who prefer a less tangy taste!
This jam looks divine! I absolutely LOVE the strawberry-rhubarb combination and now I know what to make with the frozen rhubarb in my freezer too!
I’m glad I had enough rhubarb to try the two different flavours! They’re both equally delicious and you’ll find it super easy to make! Enjoy…
and thanks so much!
I love the idea of making some little jam jars to give as gifts! Plus strawberry and rhubarb is such a perfect combo!
I totally agree Charlotte…they make perfect edible gifts! I’d definitely be a happy recipient of any home made jam!
What a wonderful recipe combining strawberries, rhubarb and ginger. And I love your photos!
It’s a yummy combo Marcellina and so easy as well! And thanks so much!
I love that this is a no pectin jam! And I never thought to freeze jam before. Definitely a good idea!
Unless planning to share with family and friends then yes freezing is a wonderful option! Will need to explore different flavors now…it will be difficult to go back to store bought 🙂
Hello !
I am making this wonderful jam for Christmas presents this year. Will the jam keep in the jar unopened outside of the fridge ? I am hoping to store in my cupboard as they won’t all fit in the fridge. Thanks so much !
Lily I don’t recommend leaving the unopened jars at room temperature since the finished product does not go through the more labour intensive canning process.
They have to be refrigerated for safety!