Simple Diy Strawberry Rhubarb Jam Recipe! On my homestead, several years ago I started two hashtags, grow what you eat and eat what nature provides that describes how I live my life. I try to raise grow forage barter hunt 80% of all the foods I eat. We look at this simple strawberry rhubarb jam where my only cost is the sugar and some time. This provides a way more quality of foods without micro and nano plastics which has been found to be in 99% of everything you eat from stores and restaurants.

So follow me along with my easy way to make strawberry rhubarb jam and preserve via water bath canning or store in refrigerator at home. Strawberry rhubarb jam is great on toast, with peanut butter on a sandwich, with a dollop on pancakes, or even on ice cream. If you wanted to, and what I often do, is to make a double batch. One batch is jam, the second batch is just syrup. Any recipe for making jam will work as a syrup recipe too. The trick is to reduce the temperature slightly so it doesn't quiet reach a boil and simmer longer until it thickens to the consistency you want. Strawberry rhubarb jam is one of my favorites and also makes a great gift since you can never find this in stores.

If you wanted to make just strawberry jam alone, omit the rhubarb and double the amount of strawberries.

If you wanted to make rhubarb jam without the strawberries, remove the strawberries and double the amount of rhubarb.

If you wanted to make syrup instead of jam, reduce the temperature slightly and simmer longer until it reaches the consistency you want.

If you don't have pectin, that is also not a problem. Omit the pectin, add another cup of sugar, and boil slightly longer.

So, one question that always comes up is what is the difference between jam and jelly? Its simple to distinguish one from the other. Jam is made from crushed ingredients like strawberries and rhubarb in this recipe, whereas it would be jelly if we used a steam juicer to remove only the flavors as a liquid and not include the fruit and vegetable bits. Rhubarb provides a lot of fiber. Some people are sensitive to consistencies of ingredients. Maybe they don't like the way something looks or feels or tastes. Those people often will prefer jelly to jams or viceversa. You can use a steam juicer to make jelly instead of jam. I have steam juicer videos and once you learn how to make one jelly, they are all made with the same basic steps.

immersion blender I use: https://amzn.to/3xYjvT9
24 pack 4oz canning jars, perfect for gift size: https://amzn.to/4b5nmMt
12 pack 4oz canning jars: https://amzn.to/3xWHPVr
8oz/pint jars what I use for jams/jellies: https://amzn.to/4d2fJbw
waterbath canner: https://amzn.to/3QhuQEp
canning tools kit (funnel, tongs, etc): https://amzn.to/3Uw7JIP
bulk pectin (equiv in size to about 5 boxes way cheaper than boxes): https://amzn.to/3Uf4h3R
candy thermometer I use: https://amzn.to/4aMvEcr
digital thermometer: https://amzn.to/3xPoyFC