And we’re back! Start the Summer off with Strawberry Rhubarb Jam!

Hello lovely foodies, friends, and readers! I’m sorry I’ve been away from all of this for so long – the good news is that I’ve been busy doing other things like performing! I have still been cooking and slowly working on changing my habits. Much as I love Julia Child, she hasn’t been doing great things to my waist line. So, I’ve been trying out a lot more vegetarian, vegan, and gluten-free options. It’s fun and challenging and I hope to share these recipes and thoughts with all of you. I’m also looking into more organic, sustainable, and local-supportive foods and ways of baking.

I thought the best way to come back, not to mention start the summer, was with a homemade jam to save up the season’s rhubarb in a long-lasting way. It also makes a great Father’s Day present (even if you don’t get to see your daddy the day of, like me).

Read on for the recipe and photos…


(makes 6 cups of jam – so you can keep some AND give some away!)

2 lbs. strawberries, hulled and halved (or quartered if they’re enormous – try buying some from a farm stand instead of the grocery store! Delicious and local!
4 cups rhubarb, diced into 1/2″ pieces (about 6 stalks – especially if you get the slimmer, tastier farm stand ones)
3/4 cup water
1/2 cup lemon juice
2/3 cup white sugar
2/3 cup brown sugar (I’d like to try honey the next time I do this, although I’d have to figure out how that would effect the syrup formation)
Sprinkle of nutmeg (just for a nice little kick of yum)


  • First step: Sterilize your jars! This keeps the jam nice and safe as you store it over the months so you can use these bright summery flavors in the dark depths of winter. All you have to do is wash the jars and lids (two part lids are the most effective for sealing properly) in hot, soapy water and then boil them in a big pot of water for 15 minutes. Make sure to remove them from the boiling water with a sterile set of tongs or a jar grabber and then leave them to dry while you make your jam.

    • Mix the sugar, lemon juice, and water together, allowing them to combine, then poor into a TALL heavy bottomed pan (I used my 8 qt. beloved Cuisinart pot because, yes, the jam splashes – and strawberry rhubarb can and will stain!).
    • Turn the heat up to high for 5 – 7 minutes and don’t stir (even though you want to) until the syrup (Yay it’s a syrup now! Chemistry’s fun!) is gently bubbling across the entire surface.
    • Once the bubbles on the surface are about the size of a quarter, pour in the strawberries and rhubarb pieces and cook on medium high for about 25 – 30 minutes (it may need a bit longer since this is such a vast quantity). Keep the heat higher at the beginning and turn it lower as the boiling gets more vigorous.

    • To test that your jam is done, roll it on the back of a spoon (it shouldn’t pour off easily), or test the temperature with a candy thermometer (it should be 210 F), or put a spoonful on a plate that’s been in the freezer for a while (it should keep its shape as you tilt the plate or run your finger through the middle of the dollop).
    • Pour into your jars, cover with the lids, and invert for 10 minutes. This seals it in there nice and tight and pops the lids up (like on juice bottles – if it’s not popped up, don’t drink it).
    • Turn the jars right side up, label, and refrigerate – then enjoy!

    Some ideas for optimal enjoyment are: Use it as a compote on French Toast (I’m hoping to do that for dinner tonight), spread it on muffins (like the Zucchini muffins I made yesterday), or pour some over some vanilla bean ice cream……..

    One Response to “And we’re back! Start the Summer off with Strawberry Rhubarb Jam!”
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    1. […] pastry dough 1/2 cup jam of your choosing (hurray for Homemade Strawberry Rhubarb Jam!) 1 egg 1/4 cup […]

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    • Indulging Day by Day…

      June 2011
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