Small Batch Strawberry Rhubarb Jam is an easy recipe for beginners, and those who don’t want endless jars hanging around! Only five ingredients needed!
Canning is one of my favorite things to do in the summer. I gravitate towards jams and preserves because they are fun and easy. But the possibilities are endless! For those who love savory, my roasted garlic tomato sauce is divine. And this smoky chipotle roasted salsa is going to get you through those winter months and remind you of sunnier times. It’s also an epic football watching snack with chips.
More often than not, canning recipes have left me feeling meh, either by making way to much, and being overly sweet and lacking actual fruit flavor. But this small batch strawberry rhubarb jam is a snap!
What do you need for canning?
Really, it’s simple. Jars, stock pots, fresh or frozen fruit, and a thermometer comes in handy too. Canning is a great way to preserve food, but it can be intimidating to a lot of people. Food safety is vitally important, but so long as you pay attention and keep your space clean, you will be fine.
Is canning food at home safe?
Yes! Wash your jars, and use fruit and vegetables at their peak freshness. Wash your produce, and cut away any parts that are bruised or damaged before canning them. You don’t necessarily have to sterilize your jars, as most recipes call for processing jars in a water bath for 10 minutes or longer. But check resources like the UDSA for all the latest information.
Strawberries and rhubarb are finally coming into season in the PNW, so I hit the fields for the latest and greatest. This small batch strawberry rhubarb jam recipe has been on my to make list for a long time. And this jam recipe only makes four half pints so you won’t be overloaded with too much to store. This canning recipe has big flavor in a small jar, and you will definitely want to savor it.
You can use my jam recipes like this small batch strawberry rhubarb jam on toast, in a sandwich, as a filling for cake, on top of ice cream, or on a waffle instead of syrup. I’m just here to find any way possible to get it into your face. ha!
Small Batch Strawberry Rhubarb Jam
- 1/2 pound Strawberries pieces, hulled and chopped
- 1 pound Rhubarb pieces, cut into 1/2″ pieces
- 2 cups Sugar
- 1/2 cup shredded Granny Smith Apple, peeled first
- 1 Tbsp Bottled Lemon Juice
Clean and prepare four half pint jars, lids and rings. Bring a stock pot filled with water to a simmer, and place the half pint jars in there to warm.
In a large stock pot, add in all ingredients and bring to a simmer over medium-high heat. Use a potato masher to crush the strawberries and rhubarb to quicken breaking the fruit down. Once the sugar is dissolved, bring the jam to a boil, stirring often. Use a candy thermometer or instant read thermometer, when the jam reaches 217-220 degrees it should be ready. Turn the heat off, and remove the jam from the heat. Scoop off any of the white/pink jam foam from the top of the jam.
Drain the water from the jars, and fill the jars with the jam until they reach 1/4″ to the very top of the jar. (this is called headspace.) Wipe the rim of the jar with a damp paper towel to ensure that no jam is present, so it will seal properly. Place a lid and ring on top and tighten. Bring the water in the stock pot to a boil. Repeat filling the remaining jars. Place the jars into the stock pot with the water, and ensure the jars are covered completely with water by at least 1″. Bring the water to a boil and cover the pot with a lid. Process the jars for 15 minutes.
Turn off the heat, and remove the lid from the stock pot. Remove the jars from the water bath. Place the jars on a towel on the counter or a wire cooling rack to cool and finish sealing. Allow them to rest for about 24 hours.
Adapted from America’s Test Kitchen Strawberry Rhubarb Jam