I had mentioned in my previous post that I  joined a local CSA.  On my first visit I picked up Chandler strawberries and rhubarb along with some other beautiful produce.   The strawberries were  luscious, bright red  and so sweet!  I had to stop myself from eating them all before getting a chance to make Strawberry Rhubarb Jam.

I’ve made jams before, with and without the aid of adding pectin.  Although you must let the jam cook for longer, I prefer the method without pectin.  The following recipe makes a small amount of jam (maybe 2 cups), but I am sure you can double or triple the recipe.

Strawberry Rhubarb Jam

recipe adapted from Recession Depression Therapy


2 cups Strawberries, hulled and chopped into quarters

1 cup rhubarb, finely diced (about 2 stalks)

2 cups of sugar


1. Mash strawberries and dice rhubarb.

I used a potato masher for the strawberries to release the juices. Cut rhubarb into a small dice.  The rhubarb will dissolve when boiled, so you won’t find any chunks in the end product.

2. Mix strawberries and rhubarb with the sugar in a medium saucepan.

To avoid a sticky mess, it’s best to use a saucepan a little bit bigger than you think you may need.

3. Cook to a rolling boil, stirring frequently.

Watch your temperature to make sure the mixture does not boil over or burn at the bottom.

4. Once you achieve a rolling boil, reduce temperature to keep the mixture at a slow boil.

Cook for approximately 40 minutes, scraping the sides and checking that the bottom is not sticking as it thickens.

5. Check for sheeting

When the jam thickens and  pulls together, remove from heat.

6. Skim any foam on the top of the jam mixture.

The result:  Jam bursting with sweet berry goodness, with a little twist of tartness from the rhubarb.  Scrumptious on my morning toast!

I make small batches and fresh jam does not last long around here, so I store it in a resealable container.  When I get a bit more ambitious I may start canning!