Craving strawberry and rhubarb for breakfast? This sweet, tangy jam is perfect on toast.
When I was little, my best friend—who also happened to be my neighbor—often invited me over to try some of the yummy treats that her mother was making. Every autumn, she crafted a strawberry-rhubarb pie that still makes my mouth water when I think about it. The fruity filling glistened ruby red between a lattice of homemade golden brown crust, and the aroma it left behind in the kitchen was so cozy, I could hardly believe it. But what if you could taste the same dynamic duo of strawberry and rhubarb without as much effort?
Strawberry-rhubarb jam is a lot like the classic pie filling without any crust. Tasting tangy and sweet, this tantalizing fruit spread has the potential to transform plain toast into a dish that rivals the traditional pie. And it only takes four simple ingredients—two of which are in season during the spring and summer. My friend’s mom used the rhubarb she had grown in their garden with fresh strawberries from a local farm. No matter what time of year this jam is made, if it’s stored properly in sealed jars, then it will last all year round.
Why are strawberry and rhubarb such an iconic combo? Well, the sweetness of strawberries mixed with the tart rhubarb balances out, creating a harmony of flavors unlike any other. Not too sweet and not too sour!
How does this differ from pie filling?
Although this jam tastes a lot like the fruity filling you’d use for a strawberry-rhubarb pie, there are some distinctions to note before using the two interchangeably. This recipe is purely fruit, sugar, and lemon juice, all cooked down into a spreadable jam. Pie filling, on the other hand, is typically also made with cornstarch so that it becomes thick and achieves a set consistency—the perfect center of a golden brown pie crust.
How do I store leftovers?
Once your jarred jam has cooled completely, you can store it at room temperature for up to a year. Make sure the jars are properly sealed, as the last step instructs. If you are not sealing the jars of jam for long-term storage, then keep them in the refrigerator for 2-3 weeks.
Serving suggestions
Craving a quick and easy breakfast? Spread your strawberry-rhubarb jam onto Air-Fryer Toast or toasted Cinnamon-Raisin Bagels. On the other hand, if your morning is ripe with the potential for a big brunch with family and friends, then keep this jam handy as a topping for French Toast Waffles, Buckwheat Pancakes, or Healthy Oat Bran Muffins. But perhaps you’d like a sweet treat after your meals, in which case I’d recommend spreading this jam on Almond Flour Sugar Cookies or Healthy Oatmeal Cookies.
Strawberry-Rhubarb Jam
Ingredients
- 5 cups chopped rhubarb 1/2-inch pieces
- 1 pint strawberries hulled and halved
- 2 1/2 cups granulated sugar
- Juice of 1 lemon
Instructions
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In a large, heavy saucepan, combine the chopped rhubarb, halved strawberries, sugar, and lemon juice. Stir until the sugar begins to dissolve.
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Place the pan over medium heat and bring the mixture to a gentle bubble. Reduce the heat to medium-low and let it simmer, stirring occasionally. Continue cooking until the jam thickens and reaches about 220°F, approximately 1 hour.
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While the jam cooks, sterilize clean glass jars and lids. When the jam is ready, carefully ladle it into the hot jars, leaving 1/4 inch headspace. Process the filled jars in a water bath canner for 10 minutes, then let them cool undisturbed for 24 hours to ensure a proper seal.
Nutrition
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