Wild Ginger

recipes for pleasure and nurishment

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Strawberry and Rhubarb Jam

I have been on over a year-long hiatus (well, in blogging), but I also now have a five month-old baby and have my dissertation proposal approved and research (mostly) collected, so it’s not like I’ve been twiddling my thumbs.

My mother-in-law (oh, yes, and I got married, too!) has a large and prolific strawberry patch, and we have an even larger and more prolific rhubarb patch. Put the two of those together and what do you get? Well, with a bit of elbow grease, I got some homemade jam.

With an infant close at hand, I decided not to go all the way with canning, so I made a form of freezer jam, and I did not use pectin (since I didn’t have any and did not feel like lugging the babe to the store).


Nine cups of rhubarb, cut into one-two inch pieces

Nine cups strawberries

Five cups sugar (you can use more or less, but I like to taste the tartness)

Juice from one lemon


Dump everything into a heavy pot and bring to a rolling boil. Turn down heat to medium-high and stir often. Watch so it does not boil over and be sure to scrap the bottom of the pot. Skim foam. Cook for about an hour and test for consistency (see below). Pour into sterilized containers and store in fridge or freezer. Enjoy!

Test consistency– put a plate in the freezer to chill. After cooking for an hour, put a dab of jam on the chilled plate, wait a minute, and tip the plate. That should show you the consistency of the jam. Remember, this is not canned/preserved jam, so it must stay in the fridge or freezer. This should also help to keep it firm.