Strawberry, Rhubarb, Orange, Honey Jam: A Taste of Sunshine

My grandmother always said the best things in life are worth waiting for, and I think of her every time I make this jam. The vibrant pinks and reds of the strawberries and rhubarb simmering on the stove fill the kitchen with a sweet, tart aroma that instantly transports me back to her sun-drenched garden. It was there, amongst buzzing bees and climbing roses, that I first tasted this incredible flavor combination, a perfect balance of summer’s bounty and a touch of citrusy warmth.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yields: 8 half-pint (8 oz) jars
• Dietary Type: Gluten-Free

Ingredients

• 4 cups rhubarb (approximately 2 pounds), diced
• 4 cups strawberries (approximately 2 pounds), quartered and lightly mashed
• 1/3 cup lemon juice
• 2 cups honey (room temperature)
• 1/2 cup orange juice
• 4 teaspoons orange zest
• 1/4 teaspoon cinnamon
• 5 1/2 teaspoons pectin

Equipment Needed

• Large pot or Dutch oven
• Wooden spoon or heat-resistant spatula
• Measuring cups and spoons
• Small bowl
• Canning jars (eight 8-oz jars)
• Canning lids and rings
• Jar lifter
• Large pot for water bath canning
• Kitchen towels

Instructions

1. Begin by preparing the rhubarb. Wash and dice it into small pieces. Place the diced rhubarb in a large pot or Dutch oven with a small amount of water (about 1/4 cup) to prevent sticking. Cook over medium heat until the rhubarb is tender, approximately 10-15 minutes, stirring occasionally.

2. While the rhubarb is cooking, wash and prepare the strawberries. Remove the stems and slice them into quarters. Place the quartered strawberries in a separate bowl and gently mash them using a potato masher or the back of a fork. This helps release their juices and intensifies their flavor in the jam.

3. Add the lightly mashed strawberries to the pot with the tender rhubarb. Stir to combine.

4. Pour in the lemon juice. The lemon juice not only adds a bright tanginess but also helps with the setting of the jam.

5. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and cook for about 20-30 minutes, stirring frequently to prevent sticking and scorching. The mixture will gradually thicken as the excess moisture evaporates. You’ll notice it coating the back of your spoon more readily.

6. Add the orange juice, orange zest, and cinnamon to the pot. Stir well to ensure everything is evenly distributed. The orange juice and zest will add a wonderful citrus aroma and flavor, while the cinnamon provides a subtle warmth that complements the other ingredients. Continue cooking for a few more minutes, stirring occasionally.

7. In a separate small bowl, combine the honey and pectin. Use a whisk or fork to ensure the pectin is fully incorporated into the honey. This step is crucial to prevent clumps of pectin from forming in the jam. I prefer using a light-colored honey, such as sage or clover honey, as it allows the vibrant color of the fruits to shine through. Ensure the honey is at room temperature for easy mixing.

8. Add the honey and pectin mixture to the pot with the simmering fruit. Stir continuously to fully incorporate the honey and pectin into the jam.

9. Continue cooking the jam for about 5 more minutes, stirring constantly. The jam is ready when it reaches a gel-like consistency. To test for doneness, place a small spoonful of jam on a chilled plate. Let it sit for a minute. If it wrinkles when you push it with your finger, it is ready. If not, continue cooking for a few more minutes and test again. Be careful not to overcook the jam, as it will become too thick.

10. Remove the pot from the heat and carefully ladle the hot jam into sterilized canning jars, leaving about 1/4 inch of headspace at the top of each jar.

11. Wipe the rims of the jars clean with a damp cloth to ensure a good seal. Place the lids on the jars and screw on the rings until they are finger-tight (not too tight).

12. Process the sealed jars in a boiling water bath for 10 minutes. To do this, place the filled jars on a rack in a large pot filled with boiling water, ensuring that the water covers the jars by at least 1 inch. Bring the water back to a boil and process for 10 minutes.

13. Carefully remove the jars from the water bath using a jar lifter and place them on a towel-lined surface to cool completely. As the jars cool, you should hear a “pop” sound, which indicates that the lids have sealed properly.

14. Once the jars are completely cooled, check the seals by pressing down on the center of each lid. If the lid doesn’t flex or make a popping sound, it is sealed correctly. If a jar didn’t seal, you can reprocess it with a new lid or store it in the refrigerator and use it within a few weeks.

Expert Tips & Tricks

• For a smoother jam, you can use an immersion blender to puree the fruit mixture slightly before adding the honey and pectin. However, I prefer the slightly chunky texture of this jam.
• If you don’t have orange zest on hand, you can substitute it with a few drops of orange extract, but fresh zest provides a brighter flavor.
• To sterilize your jars, wash them thoroughly with soap and hot water. Then, place them on a baking sheet and heat them in a 200°F (93°C) oven for 10 minutes. Alternatively, you can boil them in a pot of water for 10 minutes.
• Use a candy thermometer to ensure the jam reaches the proper gelling temperature of 220°F (104°C). This is especially helpful if you’re new to making jam.
• For a spicier jam, add a pinch of red pepper flakes along with the cinnamon.
• If you find that your jam is too thick, you can add a tablespoon or two of water or orange juice to thin it out.

Serving & Storage Suggestions

This delightful Strawberry, Rhubarb, Orange, Honey Jam is incredibly versatile. Spread it on toast, scones, or biscuits for a delicious breakfast or snack. It’s also wonderful as a filling for cakes, tarts, and pastries. Try swirling it into yogurt or oatmeal, or use it as a glaze for roasted meats.

Properly sealed jars of jam can be stored in a cool, dark place for up to 1 year. Once opened, store the jam in the refrigerator and use it within a few weeks.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	250 kcal	13%
Total Fat	0.2g	0%
Saturated Fat	0.0g	0%
Cholesterol	0mg	0%
Sodium	5mg	0%
Total Carbohydrate	65g	22%
Dietary Fiber	2g	7%
Sugars	58g	116%
Protein	0.5g	1%

Variations & Substitutions

• Lower Sugar: Reduce the amount of honey by 1/4 cup and add 1 teaspoon of stevia or another natural sweetener. You may need to adjust the pectin accordingly.
• Spice It Up: Add a pinch of ground ginger or cardamom along with the cinnamon for a more complex flavor profile.
• Different Citrus: Substitute the orange juice and zest with other citrus fruits, such as grapefruit or tangerine.
• Add Herbs: Infuse the jam with fresh herbs like rosemary or thyme for a unique savory-sweet twist. Add a sprig of the herb to the pot during the last 10 minutes of cooking and remove before jarring.
• Berry Medley: Combine the strawberries with other berries like raspberries or blueberries for a mixed berry jam.

FAQs (Frequently Asked Questions)

Q: Why is lemon juice necessary in jam making?
A: Lemon juice contributes to the flavor and helps with the jam’s set by providing the necessary acidity for the pectin to work properly.

Q: Can I use frozen rhubarb and strawberries?
A: Yes, you can use frozen fruit. Thaw them slightly before using and drain any excess liquid to prevent the jam from being too watery.

Q: How do I know if my jam has set properly?
A: The “wrinkle test” is a reliable method. Place a small spoonful of hot jam on a chilled plate and let it sit for a minute. If it wrinkles when you push it with your finger, it’s ready.

Q: What if my jam doesn’t set?
A: If your jam is too runny, you can re-cook it with more pectin. Follow the instructions on the pectin package for adding additional pectin to an already-made jam.

Q: Can I use a different type of pectin?
A: Yes, you can use different types of pectin, but be sure to adjust the amount of pectin according to the package directions, as different pectins have different setting strengths.

Final Thoughts

I hope you’ll try this recipe for Strawberry, Rhubarb, Orange, Honey Jam! It’s a delightful way to capture the flavors of summer and enjoy them throughout the year. Don’t be afraid to experiment with different variations and substitutions to create your own unique version. This jam is a perfect complement to your morning toast, afternoon tea, or even as a thoughtful homemade gift. Happy jamming!