Strawberry Rhubarb Jam: A Sweet-Tart Taste of Summer
When I first ventured into the world of jam-making, I started with a classic: Strawberry Rhubarb Jam. Its sweet yet tart flavour felt like the perfect gateway into the world of preserving, and it was a natural choice since I already knew what it should taste like. Little did I know, this simple experiment would kick off a passion for canning that carried me all the way through to Christmas.
A Jam-Making Journey Begins
For my birthday, my dad and I decided to go strawberry picking. Though the fields were too far to walk, we purchased the farm's freshly picked strawberries instead. These were no ordinary berries—vivid red, irresistibly sweet, and leagues better than anything from the supermarket. Around the same time, we were starting a garden at Rumsar Ranch. While planting, I stumbled upon a rhubarb plant growing wild. Inspiration struck: why not pair these incredible strawberries with fresh rhubarb from the ranch?
Harvesting a few stalks of rhubarb, I set out to create something truly special. That’s the beauty of making your own jam: transforming local, seasonal produce into something that lasts. Every jar becomes a tiny time capsule of summer, a delicious reminder of the memories and the effort that went into creating it.
Strawberry Rhubarb Jam Recipe (Makes 2 Small Jars)
Prep Time: 15 minutes (plus overnight)
Cook Time: ~30 minutes
Ingredients:
250g strawberries
250g rhubarb
300g sugar
Juice of 1 small to medium lemon
Instructions:
Prepare the Ingredients
Wash the strawberries, rhubarb, and lemon thoroughly. Remove the green tops from the strawberries, and chop both the rhubarb and any larger strawberries. (I like to leave some strawberries chunky for texture, but you can chop them all if you prefer a smoother jam.)Macerate the Fruit
In a large bowl, combine the strawberries, rhubarb, sugar, and lemon juice. Mix well to coat the fruit evenly. Toss the squeezed lemon halves into the bowl to enhance the flavour. Cover and refrigerate overnight to allow the mixture to macerate and develop rich, juicy flavours.Cook the Jam
Pour the macerated fruit and all its liquid into a large pot or jam pan. Scrape any remaining sugar from the bowl into the pot. Bring the mixture to a boil, stirring constantly to prevent sticking. Cook until the jam reaches 104–105°C (220°F)—the ideal temperature for setting.Jar the Jam
Carefully transfer the hot jam into sterilized jars. You can store it in the fridge for immediate use or process the jars according to canning best practices for long-term storage.
Lessons from My First Jam Session
Making jam is easier than you might think, but it’s definitely not without its challenges. I underestimated how much hot jam can splash while boiling—and just how hot that sticky liquid gets! A few burns later, I managed to fill five small jars with sweet-tart Strawberry Rhubarb Jam. Despite the mess, the experience of transforming local produce into something that lasts was deeply rewarding. Each jar feels like a little piece of summer preserved to enjoy year-round.
Pairing Flavours with Personalities
At Rumsar Ranch, I decided to give each jam its own unique character by pairing it with one of our beloved horses. Strawberry Rhubarb was matched with Zulubia (or "Lulu"), our playful and feisty filly born in July. The vibrant, lively flavours of this jam perfectly mirror Lulu’s spirited personality.
If Lulu could write a review of her namesake jam, I imagine she’d say something like this:
"It’s as zippy and sweet as me! A little tart, just to keep things interesting, but you’ll love every bite—just like everyone loves me!"
Making Strawberry Rhubarb Jam isn’t just about creating a delicious spread—it’s about capturing the essence of summer in a jar. Whether you use your own garden’s bounty or fresh picks from a local farm, this jam is a celebration of seasonal flavours and the joy of preserving memories. I’d love to hear about your jam-making adventures—share your stories in the comments below!