Canning in jars is easy when you know How to Make Strawberry Rhubarb Jam from fresh rhubarb, strawberries, sugar and lemon without pectin.
This may have been the best jam, or preserves, or jelly… or whatever you want to call it… I have ever made. No. Ever enjoyed. It was that good. I will tell you why.
First of all, I used the best possible strawberries in the world. They are called Hood strawberries. Prized for their bright red color and exceptionally large size, Hood strawberries emerged from Oregon’s Hood River Valley in 1965. They grow best in the Western States, but if you really know what you’re doing in the garden, I’m sure you can figure out how to grow them in your neck of the woods. They only have one harvest each year as opposed to plants that continue producing all season long, and its like a feeding frenzy when they’re offered at the farmers markets.
But, I actually use more than twice the amount of rhubarb in this recipe than I do strawberries. I do this for a few reasons. First, rhubarb is much cheaper than strawberries (at least mine was). Second, if you’re not going to use pectin, you need a lot of sugar in order to get your jam to gel up. Strawberries are already incredibly sweet, so the addition of a ton of sugar is just nauseating. Rhubarb, however, is incredibly tart, so the addition of sugar makes everything right in the world. I saw a lot of recipes online that called for a heck of a lot more sugar than I used and let me tell you – if you’re using good quality sweet strawberries, I wouldn’t put any more sugar than what my recipe calls for. The balance was perfect as was the final consistency.
As much pleasure as I would have taken in devouring all four cups with a spoon and some crusty white bread, I decided to can four jars of this liquid gold for the winter months when I’m craving the summer bounty that had long since come and gone. I did, however, get enough extra to fill this little dish which made for some incredibly tasty treats. If you don’t want to can the jam, it will keep in the refrigerator for a couple of weeks, but let’s face it – canning is fun! So preserve it!
Well hello there. I've given myself the title of Self Proclaimed Foodie because of my love and undying devotion to all things food. I created this blog to share my passion with you. If you're visiting my site, that must mean that you love food too. Foodies unite! Learn More →