How to Make Strawberry Rhubarb Jam – A Classic Summer Favorite

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Strawberry rhubarb jam is more than just a delicious spread—it’s a sweet-tart tradition that’s been a favorite at breakfast tables and filling pantry shelves for over a century. With its vibrant flavor, rich history, and simple ingredients, it’s no wonder this classic jam has stood the test of time.

🍓Where Did Strawberry Rhubarb Jam Come From?

While strawberries and rhubarb may seem like a natural pairing today, their union in jam is a relatively recent phenomenon in culinary history.

The pairing of strawberries and rhubarb in jam began in North America in the 19th century because home canning became a popular way to preserve seasonal fruits. Strawberry rhubarb jam quickly gained popularity not only for its flavor but also for its balance—rhubarb’s tartness cuts through the sweetness of strawberries creating deliciousness. There are some culinary pairings that simply feel destined to be. Tomato and basil, chocolate and peanut butter– and, of course, strawberry and rhubarb. This sweet-tart symphony reminds me of the taste of spring and early summer. But did you know this beloved preserve carries a history?

Rhubarb: From Medicine to Jam

Rhubarb has a fascinating past that stretches back thousands of years, originating in northern Asia, particularly China, Tibet, Mongolia, and Siberia. For much of its early history, rhubarb was primarily used for medicinal purposes. Ancient Chinese texts from as far back as 2700 BC mention its use as a potent laxative.

It wasn’t until the 18th in Europe, and more widely in the 19th century that rhubarb began its transformation from a medicinal root to a beloved food. The first recorded recipes for cooked rhubarb, particularly in tarts, started appearing in the early 1800s. The decreasing price and increasing availability of sugar played a significant role in this shift, as sugar is used to tame rhubarb’s intense tartness. By the mid-19th century, rhubarb had firmly established itself in European and North American kitchens, earning its nickname “pie plant” for its prevalent use in desserts.

Strawberries: A Berry with Ancient Roots and Modern Appeal

Wild strawberries have been enjoyed for millennia. Ancient Romans mentioned strawberries in their literature, primarily for medicinal purposes. While wild strawberries were gathered and enjoyed throughout history, the deliberate cultivation of the garden strawberry we know and love today began in Brittany, Francee, in the 1750s. A cross between and American and Chile species brought a new hybrid, with its larger, sweeter berries, quickly gained popularity.

By the 19th century, as both strawberries became more widely cultivated and sugar became more affordable, the combination of strawberries and rhubarb came to. This was likely a natural pairing born from their seasonal availability and complementary flavors.

The Enduring Allure of Strawberry Rhubarb Jam

So, while we can’t pinpoint the exact year strawberry rhubarb jam made its debut, we think it probably solidifying its place in culinary traditions over the last 200-250 years. Today, strawberry rhubarb jam remains a cherished delight. Its bright, balanced flavor evokes sunny days and fresh gardens. Whether spread on toast, swirled into yogurt, or baked into a tart, each spoonful offers a taste of history – a delicious reminder of how ingredients, once used for their healing powers, can evolve to become our favorite canned jam.

Tips For Making Strawberry Rhubarb Jam:

• You can use frozen or fresh rhubarb and strawberries. I have a rhubarb bush, and we picked strawberries at our local berry patch.
• You can use other sweeteners, but I recommend using organic cane sugar because it gives the jam a beautiful true color.
• I use Pomona’s Universal Pectin because it makes thick jam and jelly with rich, full flavor undiluted by large amounts of added sugar. Ordinary fruit pectins require your jam or jelly to be 55-85% sugar to set firmly.

How To Make Strawberry Rhubarb Jam:

• Wash and rinse jars in hot water.
• Prepare calcium water. Put 1/2 teaspoon calcium powder and 1/2 cup water in a lidded jar. Shake well.
• Prepare fruit. Measure 8 cups of chopped rhubarb and 12 cups of destemmed strawberries.
• Add the juice and peel of two lemons.

• Add strawberries, rhubarb, lemon juice, lemon peel, and calcium mixture into a large pot.
• Open pectin packet and add half the packet to 2 cups of sugar and mix together.
• Pour sugar mixture into the pot and bring everything to a boil. Stir vigorously until the pectin mixture dissolves.

• Fill jars to 1/4″ of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes.
• Remove from water and let cool.
• Make sure to check seals before storing!!

Products From This Post:

8oz Mason Jars for Jam

Water Bath Canner with Rack

Canning Kit for Beginners

Pomona’s Universal Pectin

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