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.
My favorite knives are the set of Chicago cutlery we were given as a wedding present 31 years ago. Like yours, they just seem to fit my hand. My husband, on the other hand (no pun intended), prefers a Ginsu knife purchased many. many years ago back in the day when they advertized them by sawing through a soda can. I have to admit, it stays pretty sharp.
Ooh, my santoku is my go to knife for pretty much anything in the kitchen. That and my tiny paring knife. They make a great pair.
I’d have to say my favorite knife was bought several years ago when I wanted a plain-jane carbon steel knife to practice my knife-sharpening skills. I have lots of folding pen knives, and I like ’em sharp, but I didn’t want to mar *them* while learning the whetstone. I went to Wal-mart and found a wooden-handled 12″ carving knife for five bucks. I did lots of practicing, and sure enough, it became my best blade for carving up big chunks of beast. Of course it can’t be anywhere near a hint of water, rust blooms so quickly. The handle is blah, but I guess I’m rather attached to it. It lives on a magnetic strip on my kitchen backsplash. -Susan
I haven’t found a favorite knife yet, but always seem to find myself using a big chef’s knife for every task.
My husband broke the tip off of my favorite knife (Henkels) but I use it anyway. It is especially good for cutting fruit!
Oddly enough, it’s the old electric knife that my Dad uses to carve the turkey with every year. We rarely use it, and it’s in it’s old, original 1970s box in the closet. I didn’t realize that would be my answer until I started typing 🙂
My wustoff chef’s knife. I use it everyday.
I love my Cutco knives. I’ve never had a brand new one, though. They’re so expensive that I got all of mine secondhand! So far, my fave has been the 7-5/8″ Petite Chef #1728, but I’ve been eyeing those Santokus since they came out!
My favorite knife is my Wusthof chefs knife – it has been a work horse and chopped everything infer the sun for me 🙂
I like my Chicago Cutlery chef’s knife. My mom uses some no-name paring knife for everything in the kitchen. I have no idea how she hasn’t cut off a finger yet or something!
i’m a huge fan of cutco — my parents still give them as gifts to newly married family members, or cousins with new apartments, etc. my favorite kitchen knife is probably my cutco bread knife — amazing for slicing the loaf i get from my bread share each week!
My favorite knife is a Henkle’s chefs knife. It fits in my hand perfectly and stays pretty sharp. These Cutco knives look terrific!
Easily my favorite knife is a chef’s knife. Love how it feels in my hand and gets so many cutting/slicing/chopping jobs done! Would LOVE to try the Santoku knives!
My favorite knife is a large paring knife that I’ve had for the last 2 years. I bought it at a William Sonoma store and I really can feel the difference between that knife and other cheap knives that I have.
Never tried Cutco. When I moved out on my own many years ago I bought a complete set of Chicago knives. I’m still using them 30 years later.
Can’t say I have a fav knife ;( for cooking. Although, about 10-12yrs ago I sold Pampered Chef products & don’t remember what they called it but I do have a knife that I use to cut my homemade bread with. It’s pretty long, has a cover for it (which I love) and I use it all the time. It’s also great for cutting watermelon & cantaloupes, too. They also had little paring knives that I still have & also use all the time.
Thanks for the great recipe and contest. I have been looking for a super-small-scale strawberry rhubarb recipe to make for my dad for father’s day and this is perfect (and just in the nick of time)!
Hi all, my favorite knife is one that was given to me from a past job at a restaurant…They were trying to sharpen their own knives, but only managed to dull it so badly that they took off the edge completly. And they were just going to throw it out….Anyhoo, I took it to my dad, who put a new edge on it…it’s been the best knife I own for the last 5 years…BTW, it’s a 10in. chefs knife
Mary
My favorite knife is still the victorianox pairing knife that I’ve had for years. It’s tiny, light, but keeps a great edge.
Seems like the newest knives are always the sharpest. Currently I’m using some from the Calphalon warehouse sale I bought last Fall. Also, I’ve been using the bottom of a mug as a sharpening stoned – works pretty well.
My favorite knife is an 8-inch chef’s knife that I inherited from my dad. The brand name wore off before I got it, so I don’t know where it came from. It’s the first knife I really learned how to sharpen (on a whetstone) .
Thankfully my husband sharpens all of our knives now, so they actually do the job well. My favorite is still an inexpensive paring knife that I tend to use over any other knife.
Thank you for fantastic giveaway!
I do not own a really good knife. I muddle through with knives bought at Target. Good knives are one of those things that unfortunately are on the list, but there is always something that comes up. Would love to have these.
My favorite is a Global chef knife that I received as a wedding present. I never knew what a difference a well balanced knife made until I started to use this that one.
The recipe looks YUMMY! Next topic: Growing up, we got a knife as a gift from a German doctor we rented some rooms to. My parents used that knife for 40+ years. You knew you were ‘grown up’ when Mom & Dad let you use The German Knife! LOL!
My go to knife is a chun santoku. I bought a set of cutco’s over 10 yrs. ago and they do make a nice product.
My favorite knife is a big serrated one from….A DOLLAR STORE!! It cuts everything and i am shocked how sharp it has stayed!! But all the other knives i own are old and super dull so i would love some new ones!!
And i love the taste of strawberry rhubarb pie but there is something about the texture of rhubarb that i cant stand! if it was pureed then i would be fine!
My favorite knife is my Shun 8″ Chefs knife, I take great care to keep it sharp and honed and it really cuts through soft fruits without smashing them at all.
My favorite knife for the last year has been the chefs knife that I found when cleaning out my mothers house last May. My Mom passed away on May 10, 2011 & it was one of the kitchen items I kept. Whenever I use it, I feel my mother is helping me prepare the food.
I love cutco knives! My most favorite knife is my 8″ Wustoff chefs knife. I want to know more about your copper pot!
My favorite knife is a santoku knife that we got for our wedding shower. I so desperately need to get it professionally sharpened though…it’s on my list of luxuries to get done!
I have never heard of Cutco so would love to try and own one. My reach for knife is a small kitchaid Santoku type knife. 🙂 I just made your small batch strawberry vanilla preserves yesterday but left out the vanilla and added fresh ground black pepper. It is yummy!
I don’t have a favorite knife. All my knifes seem to be dull and I am not real good at sharpening them!
I’m almost ashamed to admit it, but my favorite knife is an old paring knife that I have! I use it more than any other knife in my kitchen… 🙂
The one knife I grab for most of my kitchen prep and chopping would be my 8″ Santuko from Kitchen Aid. My wife bought it for me and it has become her favorite also.
As a late bloomer in life I have come to appreciate sharp knives- good knives are an aspiration and your kind offering would seem a good place to start!
I’ve really taken to my year-old shun cleaver. It’s sharp and good looking.
The only knife I’ve ever had is a 10″ chefs knife from Wusthof that was a hand-me-down, but I love it to pieces. I would love some other knives though!
My grandmother’s Wusthof cook’s knife which she used to cut everything from poultry to plantains.
What pretty knives! I admit, my favorite knife isn’t a kitchen knife: it’s this little pocket knife of my husband’s. It feels nice for whittling, and it folds down TINY. … This isn’t because I have no appreciation for nice kitchen knives, or rather, it isn’t that I wouldn’t. But all of my kitchen knives, ever, have been hand-me-downs. Or bargain bin grocery store knives–you know the ones I mean. I do fine with them and live a happy life and more or less manage to pull together edible food. 🙂 But it would be pretty fantastic to win the giveaway!
Cutco knives ARE my favorites. I bought many from my daughter to help her earn some money for college expenses, but these are the best knives I’ve used and the pearl finish is the way to go for the best looking and for me to see which are Cutco and which are (inferior, expensive, store-bought knives which actually cost more!) not. The table knives (for everyday, but sharper than most steak knives) are wonderful.
The Cutco company has been around for a long time and backs their products fully, even sharpening the Double “D” serrated edges if you just mail the knives to them. They are not sold in stores, only by individuals trained by the company and the demonstration of the products is entertaining and fun.
Their kitchen shears are wonderful! They demonstrate these by cutting a quarter in half! I have a spatula/spreader that is serrated on one edge for cutting and smooth on the other, for spreading, which is wonderful and the ice cream scoop is also excellent.
I’d love to have some more of these knives and other wares, even duplicates, since my grown daughters will fight for them someday when I may not be around to referee! (Kidding!)
Diana
i have yet to find a knife i love! some day…..
My favorite knife is a sharp knife! 🙂
Thanks for the chance to win.
My tomato knife.
Love your site! Please enter me in the giveaway!
My favorite knive is a little paring knive with a red plastic handle, I love to use it for all sort of small projects like cutting strawberries.
My favorite is my victorinox forschner serrated paring knife. It came with 2 others and was very cheap, but it’s my favorite for cutting strawberries and other fruit. I’d love another knife or two, however– Thanks!
first my comment. I don’t think I have ever tried rhubarb. and lately I’ve read so many things about rhubarb, I am guessing it’s in season? but I really do want to try this recipe. looks good and making my own jam is something I want to conquer this year.
and with favorite knifes.. my mom had these cutco set she bought back when I was in middle school. there was nothing special about it, but when I started cooking in high school, those were the knifes I used so I have a special little place for them in my heart.
actually i have one cutco knife that i love, as well as my oxo set–they stay really sharp and have a nice comfy handle!
a big chief knife my husband has toted around with him since college.