Strawberry Rhubarb Jam
Our strawberry rhubarb jam recipe uses only four ingredients and bursts with the sweet flavor of fresh strawberries and tangy rhubarb. Though you can make it on the stovetop, we use the Instant Pot to make this so it comes together in a snap! One taste and you will never go back to buying regular jam from the grocery store again. You and your family will want to spread this on everything! Video Recipe.
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Servings:
oz.Calories:
Ingredients
- Strawberries 1.5 lbs / 4 cups , diced
- Rhubarb 1 lbs, diced
- Lemons 2 juiced
- Sugar ½ cup
- Five 5 oz. Preserving jars
Instructions
- How to make Strawberry Rhubarb Jam in Instant Pot
- First, thoroughly wash the strawberries and rhubarb. Once they are clean, dice them and add the strawberries, rhubarb, sugar, and lemon juice to the Instant Pot. Stir. Before cooking, allow them to marinate for at least 30 minutes to an hour or until the strawberries are juicy.
- When the strawberries are ready, close the lid and seal the vent. Then pressure cook for 1 minute. When the timer beeps, allow the pressure to naturally release until the float valve drops. The natural release will take about 15 minutes. Finally, unlock the lid and carefully remove it.
- Next, use a potato masher or immersion blender to mash or blend the jam. Once you reach the consistency you want, turn on saute mode and cook for about 15 to 20 minutes or until the jam has started to thicken.
- If foam forms, skim it off and discard. You can now can or jar the jam or allow it to cool and then serve fresh. You will need to store the remaining jam in an airtight container in the fridge or freezer.
- Stove top recipe for Strawberry Rhubarb JamIf you don’t have an Instant Pot, don’t worry! You can still make this jam at home quickly and easily.
- To start, place a plate or saucer in your freezer before starting the jam. This is used to test when it is ready.
- Next, place the strawberries and sugar in a bowl and marinate for 1 hour or until they look juicy.
- Once the strawberries are ready, place the mixture into a saucepan and squeeze or pour in the lemon juice.
- Next, cook the mixture on low heat until the sugar completely dissolves.
- Once the sugar has dissolved, turn up the heat to bring the mixture to a boil. The sugar must be completely dissolved before turning up the heat or the jam will not set right.
- When it reaches a boil, allow it to cook for 5 to 10 minutes and then turn off the heat.
- Once the jam starts to thicken, spoon a little bit onto one of the cold saucers. Leave for 30 seconds, then push it with your finger. If the jam wrinkles and doesn't flood to fill the gap, then it is ready. If it is not, turn the heat back on and boil for a few more minutes and repeat the test.
- Store the jam in an airtight container and serve chilled over toast, bagels, or other baked goods.
Notes
Tips to make the best Strawberry Rhubarb JamOnce you are ready to make this strawberry rhubarb jam recipe, follow these tips and tricks to make sure it comes out perfect every time:Do not skip the lemons! The lemons add natural pectin, which will help thicken the jam.If you use the stove top, make sure to cook it for 10 minutes. You don’t want to over or undercook the jam, and 10 minutes of boiling is about right.To test the jam, you can place a spoonful on a cold dish. To do this, place the dish in the freezer as you cook the jam. Once it comes out of the Instant Pot or stove top pot, place a small amount on top. If it starts to gel-up, the jam is ready. Otherwise, you need to boil it a bit longer.Canning instructions are mentioned in the post.
Nutrition
Serving: 1g
