How to Make Strawberry Rhubarb Jam - You'll love our easy recipe for the best homemade jam, no pectin needed! Sweet and tangy strawberry and rhubarb jam is perfect to enjoy on toast or use in your favorite dessert recipes.
Course: Condiment, Dessert, Dip, How To, Side Dish
Cut the rhubarb into small pieces. Trim the strawberries and cut them into halves.
Set a large 7-8 quart saucepot over medium heat. Add the strawberries, rhubarb, sugar, lemon juice, and salt.
Bring to a boil, then lower the heat to a very low boil and cook for one hour. Make sure to stir the jam every 5 to 10 minutes so that it doesn’t burn on the bottom.
Once the jam has cooked for at least an hour, place a cooking thermometer in the pot. Wait for the jam to reach 203 to 205°F. The jam may need up to another 30 minutes to reach this temperature, or it may already be there!
Turn off the heat and stir in the vanilla extract. Use a ladle to carefully move the hot jam to four clean pint jars.
If planning to freeze, make sure to leave 1 inch at the top of the jar unfilled, for expansion. If planning to can, follow proper canning protocol at this point.
Consider mixing things up by adding a jalapeno, habanero, crushed red pepper, lemon zest, or fresh rosemary.Once the Strawberry Rhubarb Jam has cooled completely for the full 24 hours, it will keep well in the freezer for up to one year.After you have moved the jar to the fridge and opened, it should be used within 3-4 weeks.