This small batch of strawberry rhubarb jam is the perfect embodiment of spring. Sweet, tart, and quick to make, you’re certain to be glad you spent the time.
It’s conventional wisdom will tell you that strawberries and rhubarb go well together. Just about everyone I know has a fond memory of a pie or cobbler made with a smattering of sugar and those two ingredients. It should come as no surprise to you that these natural partners make an exceptionally good jam.
I’ve made this recipe a couple of times recently, though as I looked for photos to use in this post, I realized that I didn’t manage to capture the process. This happens sometimes. When I’m awash in fruit and canning more for myself than for the blog (I know it might shock you, but this does happen), I will head into the kitchen and let myself slip into the meditation that cooking something familiar can offer. The camera doesn’t get much play when that happens.
Outside of the stack of sealed jars now cooling their heels in my coat closet, the only evidence that I even made this jam is the corner of that yellow bowl off on the right edge of this picture. It’s full of macerated berries and chopped rhubarb. The new copper preserving pan I got obviously stole the show that day. (I’ve made a few batches in the copper pan so far and I’m really enjoying it. I plan on writing up my thoughts in a more organized fashion sometime soon, so keep your eyes peeled for that.)
Now, on to that recipe!
Small Batch Strawberry Rhubarb Jam
Ingredients
- 2 cups of chopped rhubarb, approximately 1 1/2 pounds of stalks
- 4 cups of chopped strawberries, approximately one quart
- 3 cups sugar
- 3 tablespoons powdered fruit pectin
- 1 lemon zested and juiced
Instructions
- Prepare a boiling water bath and four half pint jars. Wash lids and rings in warm, soapy water.
- Place the chopped rhubarb and strawberries in a large, nonreactive pot.
- Whisk the sugar and pectin powder together. Add it to the fruit and stir to combine. Let it sit for 15 to 20 minutes, until the sugar begins to dissolve.
- Place the pot on the stove over high heat and bring to a boil. Reduce the heat to medium high.
- Add the lemon juice and zest to the pot and let it cook at a low boil for approximately 20 minutes. As the jam cooks, use the back of a wooden spoon or a potato masher to help break down any large pieces of fruit.
- Once the jam has reduced by about 1/3, looks thick, and very shiny, it is done. Double check for set using your favorite method. When you've determined it is done, remove the pot from the heat.
- Funnel the jam into your prepared jars, leaving 1/2 inch headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.
- When the time is up, turn off the heat and remove the lid from the pot. Let the jars stand in the cooling water for five minutes. Then remove the jars from the hot water, placing them on a folded kitchen towel or wooden board to protect them from heat shock.
- Let the jars cool undisturbed until they are no longer warm to the touch. Remove the rings and check that the seals are good. Sealed jars are shelf stable for up to 18 months. Any unsealed jars should be refrigerated and used promptly.
The best knife : one that my great-grandfather made out of a piece of an old windmill blade. It’s still one of the sharpest knives in the kitchen !
I love my Kyocera Porcelain knives – they stay sharp (although the handles have stained over the years). They are always the first ones I reach for.
This recipe is just what I needed to jump-start my canning season. I know I’m behind; I blame our cool spring – no local strawberries yet! My favorite knife is a Henckels santoku I received as a wedding gift (8 years already next week!). It’s the first one I reach for – light, sharp, and versatile. My wife isn’t as comfortable wielding it, but the smaller of the two CutCos looks perfect.
My Cutco pairing knife is my favorite! These knives would be a lovely addition to my collection.
We just got a set of Cutco knives and really love them. Would love to add these to the family!
I’m a J.J. Henkle’s girl — 6″ chef’s knife, 4″ paring knife — those are my go to knives. I even take them with me on vacation.
Ahhh, the joys of strawberry rhubarb! They sit side-by-side in my garden as well as on my jam shelf. Love them. As for my favorite knife, I once test drove a Shun Premier Sankotou knife. It was divine! But, I don’t have $300 to drop on one knife. At least at this point in my life. But, I’d sure like to try out the Cutco! It would definitely be the sharpest knife in my drawer.
Yes! Strawberry rhubarb has been my favorite since my mom used to grow rhubarb in our back yard and make pies, jams, etc with it when I was a kid. I recently made an apple/rhubarb/strawberry/oat crisp that turned out pretty well but I have been on the look out for a ham recipe – thank you!!!! Can’t wait to get a strawberry haul from our first CSA pickup tomorrow 🙂 OKay – favorite knives – definitely the Oxo color coded paring knives we got as a wedding gift – those little guys are great for nearly everything and SO sharp!! We also have one incredible Wusthof knife that I would hate to cook without…
I have one santuko knife I received for my wedding. It is so reliable that it’s the one I always grab for first! I also use my good steak knives for extra pairing knives. They don’t get used all that often, so are always sharp!
I love a good knife, but don’t really have one. I tend to favor my 10″ santoku. Even though it’s not fabulous, it’s what I’ve got.
To tell you the truth, I’ve had CutCo knives ever since a friend of mine sold them in highschool. They’ve been great! I find they stay sharp longer than cheaper knives.
I’m another Henckels 8 inch chef’s knife person. Though mine is one of their cheaper lines and feels too flimsy for some tasks. I would love to get a slightly thicker/heavier knife.
I used the knives inthe henkels block set we received as a weddding gift about a dozen years ago favoring the bread knife until i found a henkels chef knife on the cheap at tj maxx. I’d love to play with other brands of cutlery someday and very well may do so should I receive an inheritance :).
Marisa, I appreciated what you said about sometimes going into the kitchen and leaving the camera behind. Not surprisingly, that’s when some of my best preserves happen.
My favorite knife has turned out to be a 7″ Miyabi Santoku (http://ow.ly/5kbQ3). I use it for almost all my fruit and veggie prep, and I take good care of it. I’ve never before had a knife that I’m willing to sharpen every time I use it, like I do this one. I would love to try the Cutco knives.
My favorite knife is a little paring knife that I’ve had for years.
Love my Henckels Santoku knife, just feels right in my hand.
My favorite knife is one I got over 10 years ago at the grocery store on promotion. It claimed it never needed to be sharpened and cut through anything (there was even an infomercial about it!). Anyhow, I haven’t had to sharpen it once and it works fantastic everytime. I am intimidated to try new knives so don’t buy as many as I should.
I am drowning in rhubarb still I need to get my jam on!
We have an ancient paring knife that we got from my parents when they got new knives. It’s so old it has no markings to indicate where or when or who manufactured it, but it’s still razor sharp!
a friend gave me the Rachael Ray Brand.. they do the job
My favorite knife actually is a small paring knife from Cutco, I probably shouldn’t say this but I use that sucker for everything.
My beloved maternal grandmother an antique dealer for over fifty years was devoted to an antique King Kutter knife. Oddly shaped but quite beautiful it has to be my number one.
A parting gift from a dear roommate was a Wusthof chef’s knife. It has been amazing! Thanks, Katie Walsh!
Those knives look nice! I actually have a cheap kitchen aid(I think that’s the brand) veggie knife that works so well. I love it! I’ll be so sad when it’s dull.
I love Cutco knives, but don’t actually own any myself. I keep buying them as gifts for my family and they are a hit! My knife drawer is filled with Henkels (my favorite is a french knife) but it is time to add some Cutco to the mix. Would love to win a set!!
My parents have Cutco knives! My favorite knife is my big chef’s knife–I rarely use anything else!
I must say that recipe sounds delish! And I would dearly love to win those knives, and could definitely use them as well. Tee-hee. My longtime USMC Ka-bar knife has just about been worn down from use. Thanks.
I have those same knives and love them. Would love to win another set for my daughter. Thanks for the canning tips. I am just learning and really getting into it.
Its a toss up – a santoku knife that I just enjoy using, or the paring knife, kitchenaid? oxo? that is also just enjoyable to use.
A chinese cleaver my parents gave me 45 years ago, but I love knives and can never own enough.
cutco knives are great! I would LOVE to add some santokus to my collection
My favorite knife is the one I liberated from my mother’s house when I moved away to college, thirty-ahem years ago. It’s a 60’s era wooden handled chef’s knife that’s been sharpened so often it’s not the right shape anymore, but the notch in the blade from when I used it to chop kindling for a campfire is still there, literally decades later. I’m amazed it didn’t break.
It was my companion for camping trips, living with roomates, living on my own, throwing parties for anyone who happened to drop by, small dinners for two or for four as I was dating and working out how to be a partner and part of a couple with other couples, hashbrowns for one in the times in between.
I have no idea what brand it is, but I know that its handle fits my hand.
I have a Henkle International set of knives – they are great, but I could totally use a few more!
I have a Henkels Santoku knife that I received for a Christmas gift from my husband who passed away in 2008. I use it every time I cook, and I always think of him when I do.
My favorite knife is actually a Cutco pairing knife that I received as a wedding gift. Seven years and it is still going strong, I use it every day and would LOVE more Cutco in my life!
I love my cleaver best!! Great giveaway!!
Great giveaway! My favorite knife is my Wusthof Santoku, which has been going strong for 6 years now.
Love, love, love Cutco! I have used many good knives, but the lifetime guarantee has made me a convert!
I love my Cutco. I sold them while still in school over 25 years ago. I still have my demo set and have added over the years. They are still as wonderful as when I got them. Would love to add to the collection.
My favorite knife is my shun classic chef’s knife. My brother got it for me for christmas 2 years ago and it’s just the best, for everything!
i have a small wusthof chef’s santoku knife i got for my birthday a couple of years ago. it was the first knife i owned that cost more than, uh, free with omaha steaks. i still love it and use it multiple times a day.
My favorite knife was my Cutco bread knife. Until it broke in half. I think my dh dropped it and the blade just snapped in half near the handle.
You know.. I have never tried rhubarb before. It is not big here in Texas. Maybe this will be the summer I change that.
My favorite knife is a Henckels 5″ chefs knife. I have small hands and I like that it fits comfortable without being too heavy.
New knives have been on my wish list for awhile now. It’s a big investment to get quality knives. My favorite knife is probably a Rapala fillet knife. It stays sharp. I’ve done everything with from butchering an elk to slicing up a cake. Please take note that I washed it in between 🙂
I love my cutco and henckels but my all time favorite is the GINSU that my parents bought at a trade show years ago. That knife could do anything! or so they sold you it could at the show And it had a cool name!
my all time favorite knife that I have is a hand forged steal chefs knife. It was made by John (a monk in WV.) It copies a knife that was passed down in the family for over 100 years.
It is fiddly, and must be washed as soon as it is used, then whipped down with oil. Or it gets a grey patina. It is sharp, deceptively heavy, and the best knife I have for chopping veggies, Quartering and boning a chicken, or just cutting a pie.
My favorite knife used to be a Japanese chef’s knife we got years and years ago, but now I think it’s the bread knife that came in our Henckel’s set. It cuts the crust of my homemade bread like it’s nothing (and as the week progesses that gets tougher and tougher!) but can also slice through a tomato without crushing – perfect! New knives are always welcome though 🙂
My favorite knives are actually from Cutco. As a young adult my son was selling these knives so I have a couple that I just love. They are especially nice during hunting season when I am butchering venison as they stay sharp.
I gotta say, i LOVE all the knives you have. They always feel so balanced when you hold them, and they’re super sharp.
In my own household i LOVE the following three knives:
Chroma type 301 from Porsche. Yes, a super splurge for this cute sharp paring knife, i just love the shape, so unique! (plus it was on sale)
Global vegetable knife (ultra light…I need to have it sharpened though…i use this knife the most I think)
Kitchen Aid santoku knives: $16 for a knife that does a great job just like my 8″ Henckels? Yeah it is a great deal.
My brother gave me a pair of Sabatier knives (a chef’s knife and a paring knife) for Christmas many years ago. I love them. Having good knives makes such a huge difference when cooking. He made sure to show me how to care for them properly to maintain the blades. Never, EVER, leave them dirty in the sink. Putting them them in the dish drainer is also a no-no. Just wash the blade after each use, dry, and put back into the knife drawer. I’m glad I follow his instructions, because I don’t know how many other knives I’ve misplaced for weeks at a time because they’ve fallen to the botton of the dirty dish pile.
My favorite knife is the Cutco Chef’s knives. I rescued 10 Cutco knives from my mother’s garage sale, including some that were my Grandmother’s, and sent them in for polishing and sharpening. The only charge was $10 for shipping!
The Cutco Hardy Slicer is my favorite, although I love all of my Cutco knives, the use and the forever guarantee. The Hardy Slicer is versatile with it’s unique edge and shape. I’ve been a sales representative for them for 2 years and know the products very well. They are the best knives you can buy!
Hm…my favorite knife (knives!) would have to be the two paring knives I got from my grandmother’s kitchen when we cleaned out her house after she died. They were her “go-to” knives for just about everything….they’re small, have metal handles so can also deal with more time in the sink than they sometimes should (!!), and seem to manage all small tasks I do with them. Plus, they bring back memories of her…working in the kitchen….ah..!
Hey I would love a nice knife to cut all my rhubarb that is growing like CRAZY in my back yard!!
My favorite knife happens to be a little itty bitty pampered chef paring knife that I use in a quick pinch.
Ironically, I have 2 favorite knives,,, one the filet knife my Grandfather used, that is nearly 100 years old. Grandpa had it in the logging camps as a cook when he was in his early 20’s, Mom has it in her kitchen drawer, and my sister already has dibs… that happens when you are the oldest.
My other favorite knife is the one my father used every spring and summer. He used it in the garden, to work the soil around his roses, removing weeds there and then in the lawn to remove dandelions. Have you ever seen ANYONE remove dandelions one by one? Dad had great roses.
I love my Henckels paring knife. It cuts raw potatoes so easily.
It’s definitely my Henckels 7″ Santoku Knife! A graduation present from my grandmother, I use it constantly!
I could really use new knives. We recently got married (4 months!)and the knives we got are already giving me trouble. My favorite knife of all time was one my grandfather made for my mother and we used it religiously throughout my childhood.
Hi,
My favorite knife is my Henkel chefs knife… I can use it for almost everything.
Ron
I am in desperate need of new knives. I find myself reaching for unused steak knives to chop up fruits and veggies with! Santoku knives are always my favorite and these look great!
Hi! Love the recipe! Believe it or not I tried Rhubarb for the first time ever last weekend on a hiking trip to the Catskills in NY, It was a strawberry and rhubarb pie and fell in love! I will be making my first rhubarb pie this weekend and can’t wait to make this jam! Thank you!
My favorite knife is my JJ Henckels chef’s knife. I rarely use another, but I’m willing to branch out!
I don’t really have a favorite knife. None of mine are anything close to spectacular. But I know and respect Cutco – friends have sold them, my sister went to college around the corner from their headquarters. I’d love to have my very own Cutco knives!
I love my wustoff bread knife!
My parents have a no name, no brand knife, that no one can remember where it came from. It’s the only knife I’ll use to slice a cake, pie, or other baked good to be served to a crowd.
Okay, I had to put up a comment — I use Cutco knives because I used to sell them. First job out of grad school. And they’re still pretty darn sharp. I could really use some chefs knife though. My fave knife is the Cutco tomato knife with the pearl handle. xo
I don’t really have a favourite knife yet but I like to sharpen them to make sure they make a great job!
I really like my kitchen aid chef knife. It works really well on veggies. It’s the one and only knife I have ever purchased. The rest of my knives I have inherited from my parents and grandparents.
I am making Strawberry Rhubarb Jam tonight 🙂
My favorite knife if my ‘Miracle Blade’ cleaver! Seriously! I have had it for at least 6 years now, never have sharpened it and use it to cut everything!
I made a bunch of strawberry rhubarb jam this week along with rhubarb orange. I’ve been using recipes from “Canning for a New Generation”. I like them because they don’t use pectin. It makes for a nicely set jam. I’ve also made strawberry lavender, strawberry thai herb, and strawberry preserves which used whole fruit. They all taste wonderful.
I have a very old carbon steel knife (at least, that’s what my Mom always said it was) that I inherited from my Mom. It can rust so I always keep a little cooking oil on it. And it needs sharpening frequently – but it’s quite easy to sharpen and it gets the most amazing edge on it, unlike any others I’ve had. It also means a lot to be using one of my Mom’s knives!
I have not yet found the perfect knife to use….maybe this will be it 🙂
Just getting into canning these past couple of years, so thank you for all the great tips and recipes. But as for knifes we’re still making due with our less expensive knives that I have to sharpen more often than not. 😉
i LOVE my kyocera ceramic knives–people are always stunned when they pick them up and are so light but SO effective. it’s an awesome party trick!
My favorite knife is a Wusthof chef knife that I received as a thank-you gift from a customer. I have used it heavily and it’s still fabulous. My boyfriend keeps it razor sharp for me.
Yeah! Thank you so much for the recipe! I’m going to be busy this weekend!
Funny, a college boyfriend of mine sold Cutco knives as his first job. 🙂
My favorite knife is a Wusthof chef’s knife that was a Christmas gift from my parents. It’s a trusty workhorse.
mt favorites are the Wolfgang Puck santoku knives I bought while randomly watching QVC…..serendipity 🙂
I have a wonderful paring knife my mom bought in Germany and I’ve had for years. It’s the knife I always reach for first.
My husband and I have some Calphalon knives that we like. But my favorite is a mystery pairing knife from my mom’s house.
My favorite is a little KitchenAid paring knife I got for Christmas from my husband’s dad and stepmom. I use it on apples instead of a peeler, so I can look all bada**. 🙂
I unfortunately do not yet have a favorite knife. We have a block full and I still have not found my go to. I am always hopeful though.
I love our small thin tomato knife that we have. I can slice them 1/8″ thin with that knife! 🙂 Thanks
I like stuff made in the USA, so I use Rada knives and think they’re great. I see CUTCO knives are made in the USA too, so I’d be interested in trying them.
I don’t have a favorite. 🙁 I’ve always had cheap knives, so I’d love to win a good one… or two. 😀
Hubby & I recently ordered our first really good knife, J. A. Henckel. Never had a “good” knife set and now in our later years are taking baby steps. The only other “good” knife we have is one I purchased in a local grocer, it’s a Farberware paring knife. What a difference it made compared to what I had.
Thank you for the opportunity to win a couple more good knives 🙂
I love my cutco chef’s knife. It is so comfortable to hold and easy to use.
I don’t really have a favorite knife, as I have el cheapo set from Target. However, I can’t complain because they have lasted a loooong time.
My paring knife or my santoku knife are my favorites. My paring knife is practically an extension of my hands when preparing fruits and veggies, but I can’t imagine life without my santoku. I don’t think my boyfriend could either, haha.
Can’t tell you how excited I am for this recipe! I’ve been talking and talking about rhubarb to my friends, and how badly i want to make a berry rhubarb jam.
With bluberries going on sale at whole foods today, do you think this recipe could sub blueberries for strawberries to make blueberry rhubarb jam, instead? If not, what would I need to change in order for it to work?
My husband, at my request (begging is more like it) gave me a nice set of kitchen knives for Christmas. The added bonus is, the knives are so nice to use, he has dinner on the table nightly (working from home has its benefits – for me). That being said, one can never have enough knives in the kitchen.
I use my Santoku knife from Pampered Chef often. It was a gift from my mother who randomly sends me kitchen supplies. I think my dad has told her that she has too much stuff and now when she wants to buy it she buys for me.
There are two knives in my kitchen that I use more than others. One is a small, but sturdy, paring knife that was my great grandmother’s. It’s so old you can see where parts of the blade have been worn away from repeated honing. The other knife I reach for all the time is a (now vintage) Pampered Chef bread knife, which I tend to use for tomatoes more than bread.
I am still looking for my “favorite” knife. I have bought knives in a variety of price ranges and have yet to find one that stays sharp! I’d love to win and try these!
Am I one of the very few people who love to cook but does not have a favorite knife? Personally, I like variety and am a dab hand at sharpening myself, so a knife that doesn’t hold its edge as well as one might like isn’t an inconvenience. Of course my SO Chris loves one and only one knife and therefore uses it for everything.
I am a carbon steel girl but the rust never sleeps. Bring ’em on.
I must confess that I’m not in love with our knife set (which is why I’m entering the giveaway!) but my favorite of our knives is probably a big Chicago Cutlery chef’s knife, simply because I use it the most.
Ooooh, sharp knives. I can never have enough. My current workhorse is a Global 8-inch chef: I only wish it held a sharp edge a bit longer. Or I wish we had a decent knife sharpener close by; we mail ours out for sharpening!
My Mom has a set of Cutco knifes from the early 70’s and they are still sharp. Of course, she never cooks so that’s not much of a testament. 🙂
Beautiful knives! Unfortunately, I lost all my old favorites a few years back. However, since then I did manage to pick up a knife that I’ve fallen in love with again. It’s a stainless bread knife. There’s nothing like fresh hot bread out of the oven. This knife will cut even, thin slices without squashing the loaf! Even while it’s hot! I don’t remember the brand as there’s no name on it, but I remember I purchased it because it was shiny and I needed a bread knife that could sit out on the counter. 🙂
I have a flat of strawberries for jam must add some rhubarb to a batch now.