Thursday, April 11, 2019

Strawberry Rhubarb Jam #ImprovCookingChallenge

Celebrate Spring by making this small batch Strawberry Rhubarb jam that will be perfect to serve at your Easter or Mother's Day Brunch.

We are sharing Strawberry/Rhubarb recipes today with the crew from Improv Cooking Challenge.

cover photo, No photo description available.

This fun group is led by Nichole of Cookaholic Wife.  Here is her description of this group.  We would love to have you join in the fun each month.  You will find us on Facebook.

"Open to food bloggers and foodies alike. Two ingredients are assigned each month and you can let your imagination run wild, making a recipe that includes them. Share on your blog and/or in this group."
This months ingredients are Strawberry and Rhubarb.  Let's see what everyone made......


Strawberry & Rhubarb
It's still early for rhubarb here in Michigan. It is showing up at the grocers now though not yet in our gardens.  It is also way to early for Michigan strawberries, that occurs normally in June.  Each year when our rhubarb and strawberries are ready for harvest, I like to make jam.

I wanted to share the recipe with you however I want to wait to do my serious canning with fresh Michigan produce.  I compromised and made a small batch of jam using fresh produce brought in from other States.

This hardest part about this jam is chopping the fruit into small dice.  Toss it with some sugar and let it set for an hour so all the juices start to release.  Put it into a pan and bring it to a boil.  No pectin is required for this recipe.  It will thicken up nicely at a roiling boil for about 10 minutes.

This jam can be preserved in the freezer or canned using the water bath system.  Since this is a small batch you can just keep it in the refrigerator and use within 1 month.  I put mine into 4 1/2 pint jars so that I can share.

I think these would be adorable topped with some Springtime fabric and marked with names of dinner guests as place setting markers.  I love having a remembrance for them to take home with them after a fun evening.

Small Batch Strawberry Rhubarb Jam

Yield: 4 half pint jars
prep time: 20 Mcook time: 10 Mtotal time: 30 M
Celebrate Spring by making this small batch Strawberry Rhubarb jam that will be perfect to serve at your Easter or Mother's Day Brunch.


  • 1 qt. strawberries, hulled and cut into small dice
  • 6-7 stalks rhubarb, cut into small dice
  • 1 T. lemon juice
  • 1 1/2 c. sugar


  1. Combine the strawberries, rhubarb, lemon and sugar in a glass bowl.  Let sit at room temperature for 1 hour, until juices release.
  2. Pour contents of the bowl into a skillet over med high heat.  Bring to a boil.  Cook and stir for about 10 minutes,  until the fruit melts into the liquid and is thick enough that when you coat a wooden spoon you can run your finger down the center and it remains separated.
  3. Pour into 2 pint jars or 4 half pint jars that have been sterilized in boiling water.  Alternately you can use freezer containers.  Freeze, process in a water bath or refrigerate as desired.
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#jam, #strawberries, #rhubarb, #quick, #easy, #canning, #preserving
Canning, Preserving Food, Jam, Condiments
Created using The Recipes Generator


  1. I love making small batch jams like this, and strawberry rhubarb is my favorite. Yours looks like it turned out perfect.

  2. I love canning - and small batches make the perfect little gifts!


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