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June 15, 2015

Strawberry Rhubarb Jam {SRC}

With Spring winding down, and Summer almost upon us, strawberry season has arrived here in southern Indiana. They are at their peak of flavor now and super sweet, so strawberry recipes have been on my mind a lot these past few weeks. There are so many ways to enjoy them. Fresh for snacking, in smoothies, tossed in salads, as part of a fruit salsa... just to name a few. But at the front of that list is something I've been wanting to try my hand at for quite awhile, Strawberry Jam


I had high hopes when I got my assignment for the Secret Recipe Club this month. I really wanted to make strawberry jam, or at least a recipe that highlighted this sweet fruit, so I couldn't wait to dive into BKYLN Locavore's recipe index. But before I get into my recipe search, let me introduce you to the woman behind the blog.

Melissa and her husband Sean live in Brooklyn, with their pet turtle Pokey. Isn't that a cute name for a turtle?! She's a marketing professional by day, and at night turns into a food blogger, recipe developer and advocate of the local food movement. She's passionate about eating locally grown food, where she can talk with the farmers and really get to know where and how the food is grown. They are also wine lovers, and make annual visits to the Hudson Valley and Finger Lakes to fill their wine cellar (aka small Brooklyn closet). To read more about this cute couple, go check out her blog!


It didn't take me long at all to find the recipe I was looking for. I went to the tag cloud in her blogs sidebar and clicked on strawberries and voila, the very first post was a roundup of all the strawberry recipes she has on her blog. How easy was that?! I scrolled down a bit and there it was, a recipe for Strawberry Rhubarb Jam. I'll admit I was a bit hesitant to make the recipe at first, since my husband and I have never been fans of rhubarb. So I cut the recipe into about a third of the original. I should have trusted Melissa's judgement though and went for the full batch, because this stuff is ah-maz-ing! Just as she promised, it really is "pie in a jar". It has a delicious sweet/tart flavor that is perfectly balanced and not cloyingly sweet. Just the way I like it. My favorite part about the recipe is the fact that it doesn't use processed sugar but honey instead. It also contains no pectin, and only uses four simple ingredients, so it's easy to make. My kind of recipe!

Don't stop there though! She has lots of great recipes to check out. Like Cheddar Chive Muffins, Horseradish & Herb Crusted Rib Roast, and Sweet Potato Cupcakes with Bruleed Marshmallow Cream to name just a few. Is your mouth watering yet?

Strawberry Rhubarb Jam

Ingredients

2 1/2 cups strawberries, coarsely chopped
3/4 cup honey, divided
2 cups rhubarb, chopped into 1/2-inch pieces
2 tablespoons lemon juice

Directions

Place strawberries in a large bowl with 1/4 cup of the honey. Mix well and set aside to macerate at room temperature for 4 hours, or overnight. *See note below.
In a large saucepan combine the strawberries and their juice, the remaining honey, rhubarb, and lemon juice. Slowly bring to a boil over medium heat, breaking down the fruit with a wooden spoon as it heats up.
Allow to boil rapidly for 20-25 minutes, stirring and mashing any fruit chunks frequently so the mixture don’t burn. By the end of the cooking time the mixture should have become thick, with most of the fruit broken down.
Carefully ladle jam into hot, sterilized half-pint jars, leaving 1/4-inch headspace. Process in a boiling water bath for 15 minutes. For more detailed information on water bath canning, please see my recipe for Pear Butter.

Makes 2 half pints.

Notes: *If letting strawberries macerate overnight, cover and place in the refrigerator. When ready to use, bring to room temperature before proceeding with the recipe.

*Jam when canned properly will last for up to 1 year.

Thank you for the delicious recipe Melissa, and helping me add another winner to the Secret Recipe Club's recipe index.





Shared with some of these Blog Parties.

24 comments:

  1. I'm SOOO jealous you made this! I was hoping to can some strawberry rhubarb jam this weekend but the berries I found at the market were so scrawny. I'm hoping next weekend will yield better fruit. I love that you used the flat wide jars. So cute! Thanks for the complimentary post and so glad you liked the jam!

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    1. That sucks about the strawberries Melissa, I guess they're not at their peak yet where you live maybe? I've been buying my strawberries from the Amish who live in my area, and while they are ripe and delicious, they've been on the small side. Not sure why, unless it has to do with the season for them just starting 2 weeks ago. I'll be making a much larger batch this weekend. Not only is it delicious, but I love the purity of the ingredients. Thanks again for such a yummy recipe!

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  2. Love making jam during the summer - what a delish jam! Great choice for SRC – glad to be part of group C with you!

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    1. Oh my goodness is it ever delicious Lisa. If you preserve food, I highly recommend this recipe. And thanks so much for the compliment, I'm glad we're group buddies too. :)

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  3. Yum. I just pinned this to try. I buy my jam/jelly from my "egg" lady..lol...and she makes hers with honey...sooo good

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    1. I love the fact that this jam is made with honey instead of refined sugar, Thanks for PINing it, and I hope you enjoy it as much as I do.

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  4. Not sure what I love more, the fact that this recipe doesn't use "pectin" or the fact that I've had Strawberry Rhubarb Jam on the brain lately. Our strawberries have just started coming in with a vengeance. They're a little on the tiny side but they should still work, and it'll just cut down on some of my cutting time ;) and a friend of mine has a couple of Rhubarb plants that are just begging to be harvested (she doesn't use the Rhubarb so it's generally left up to friends and family to harvest it), so I'll be picking some up on Friday. So hopefully by next Monday I'll be the proud owner of some Strawberry Rhubarb Jam.
    Thanks so much for sharing. Can't wait to try the recipe.

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    1. My strawberries were on the small side too Ricki. I get them from an Amish neighbor, since I've never had any luck growing them myself. I wonder if it is a coincidence, or because it's early in the season for them? I love that it is pectin free, and still sets up perfectly. Enjoy the recipe!

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  5. I'd looooooooooove to taste this jam :)
    We don't have rhubarb here so I'm very curious

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    1. Sorry to hear you don't have rhubarb where you live Winnie. If you lived closer, I would love to send some to you.

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  6. It throws me off when I see SRC and I'm like...hey I didn't see April's post! I keep forgetting you moved to Group C haha :) I have wanted to make jams and canned goods for a while - I really need to get on that. Strawberry Rhubarb is one of my favorite jams. My grandma used to make it all the time when I was a kid! Pinned to save to make later :)

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    1. I know, it still seems strange not being in group D, but I'm getting used to it. I hope you get to try this soon, it is really tasty, and is a great recipe for getting someone started with canning. And I love how easy it is, I was surprised how well it set up without pectin!

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  7. strawberry-rhubarb = classic combo! Love this version!

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    1. It sure is Dorothy, and I could kick myself for waiting so long to make it. I tried rhubarb a few times when I was really young, and made up my mind I didn't like it. I keep forgetting that our taste-buds mature as we get older, and that I need to revisit some of the foods I didn't like as a child. Because every time I do, I usually like it now!

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  8. I am a big fan of all things made from strawberry and rhubarb. We recently posted a strawberry rhubarb crunch recipe on our blog that our friends and family can't get enough of. Too bad rhubarb season doesn't last longer!

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    1. Oh yum Sonja! I'll have to look up your recipe to try soon.

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  9. Never tried anything with rhubarb besides rhubarb and strawberry tart. Maybe I'll give this a try. Thank you for sharing at Thursday Favorite Things!

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    1. I hope you get to try it Jas, it's delicious!

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  10. I lo-ove rhubarb and strawberry rhubarb jam. Thanks for sharing at the This Is How We Roll Link Party on Organized 31.

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    1. I wasn't a fan of rhubarb until I tried this jam Susan. I'm hooked now!

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  11. Hi April, I'm looking forward to trying the Pie in a Jar recipe this weekend! I recently wrote a blog about Homestead Jams and included your blog. Thanks again! http://bit.ly/1JOHbb3

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    1. Thank you so much for adding my jam recipe to your recipe roundup Leah, looks like some great choices over there.

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