How to Make Strawberry Rhubarb Jam With Honey and Cinnamon
This naturally sweet preserve brings bright fruit flavors and warmth to every bite.
Strawberry Rhubarb Jam With Honey and Cinnamon
Strawberry rhubarb jam is a classic preserve that harmonizes the tartness of rhubarb with the luscious sweetness of strawberries. When gently cooked with fragrant honey and the warm, subtle spice of cinnamon, the jam becomes a celebration of spring and early summer. This guide will walk you through everything you need to know to make a gorgeous, naturally sweetened strawberry rhubarb jam that can be enjoyed year-round.
Why You’ll Love This Recipe
- Natural Sweetener: Uses honey instead of refined sugar for a more complex flavor.
- Bold Flavors: The combination of tart rhubarb, sweet strawberries, and warming cinnamon delivers a balanced and crave-worthy jam.
- Pectin-Free: Achieves a luxurious, spreadable texture without commercial pectin.
- Versatile: Perfect on toast, swirled into yogurt, or as a filling for baked goods.
Understanding the Ingredients
Every component in this jam plays an important role. Let’s break down what you’ll need and why.
| Ingredient | Purpose | Notes |
|---|---|---|
| Strawberries | Adds sweetness, color, and body | Use ripe, flavorful strawberries for best results. |
| Rhubarb | Contributes tartness and bright acidity | Trim off leaves and use only the stalks. |
| Honey | Sweeter and more nuanced than sugar | Use high-quality honey for depth of flavor. |
| Cinnamon Stick | Infuses the jam with subtle warmth | Remove before canning or storing. |
| Lemon Juice | Boosts acidity and balances the sweetness | Freshly squeezed is best. |
How Honey and Cinnamon Transform the Flavor
What makes this recipe stand out is the use of honey, which brings floral complexity and a rich sweetness that harmonizes with the fruit’s natural flavors. Cinnamon lends a gentle warmth, making each spoonful more nuanced and aromatic compared to traditional jams made with just sugar. Honey also pairs particularly well with strawberries and rhubarb, highlighting their fruity and tangy characters.
Selecting and Prepping Your Fruit
The freshest, ripest fruit yields the most flavorful jam. Here’s how to prep each key ingredient:
- Strawberries: Choose berries that are deep red and fragrant. Rinse well, hull, and roughly chop. If the strawberries are large, halve or quarter them for faster breakdown during cooking.
- Rhubarb: Look for crisp stalks free of blemishes and avoid any leaves, which are toxic. Wash thoroughly and slice into 1/2-inch pieces for even cooking.
- Honey: Any mild, floral honey works beautifully, but try wildflower or clover honey for nuanced flavor.
- Cinnamon Stick: One stick is plenty; use a fresh one for the best infusion.
Step-by-Step Instructions
- Combine the Fruit: In a large, heavy-bottomed saucepan or Dutch oven, mix the chopped strawberries and rhubarb. Pour in the honey and toss everything together.
- Rest and Macerate: Let the fruit and honey mixture rest for about 15–20 minutes to allow the juices to draw out and mingle. This step helps dissolve the honey and ensures the fruit heats evenly when cooking begins.
- Add Lemon Juice and Cinnamon: Stir in the fresh lemon juice to brighten the fruits’ flavors and add the cinnamon stick.
- Cook the Jam: Set the pot over medium-high heat. Stir frequently as the fruit begins to break down and a foamy layer forms on the surface. Use a wide, flat spatula to keep the fruit from sticking and scorching.
- Simmer and Monitor: Reduce heat to medium and continue cooking, stirring often. The mixture will bubble and reduce as it thickens. This usually takes 25–35 minutes. Remove any foam that develops for a clearer, smoother jam.
- Check for Doneness: The jam is ready when it falls from a spoon in thick sheets instead of running off like syrup. You can also test on a chilled plate: Dot a spoonful onto a cold surface, wait a minute, then nudge it with your finger. If it wrinkles and holds its shape, it’s done.
- Remove Cinnamon: Fish out and discard the cinnamon stick.
- Ladle and Store: Spoon the hot jam into sterilized jars. Let cool to room temperature and refrigerate. For longer storage, you can process in a water bath canner (see below).
Tips for Perfect Jam Every Time
- Use a heavy-bottomed pan to prevent scorching and promote even cooking.
- Cook at a moderate boil, not a roaring one, to allow the fruits’ flavors to develop and the jam to thicken gradually.
- Skim foam for a clearer, smoother texture and brighter color.
- Tweak the honey amount to your liking; rhubarb’s acidity can handle more or less sweetness.
- Don’t skip the lemon juice—it “brightens” the jam and helps it set without added pectin.
Canning and Storage Instructions
You can either refrigerate the jam for immediate use, freeze it, or process jars for shelf-stable storage. Here’s how:
- Short-Term: Let jam cool and store in glass jars in the refrigerator. Use within 2–4 weeks.
- For Freezing: Cool jam completely, pour into airtight plastic containers or freezer-safe glass jars, leaving 1/2-inch headspace. Freeze for up to 6 months.
- Water Bath Canning:
- Sterilize half-pint (8-ounce) jars and lids according to manufacturer’s directions.
- Ladle hot jam into jars, leaving 1/4-inch headspace.
- Wipe rims clean, seal with lids, and process jars in a boiling water bath for 10 minutes.
- Let cool undisturbed; check for vacuum seal. Store in a cool, dark place for up to a year.
What others are reading
Serving Suggestions
- Spread on toasted sourdough or buttery biscuits.
- Swirl into Greek yogurt, oatmeal, or cottage cheese.
- Layer in shortcakes or trifles for a fruity punch.
- Pair with soft cheeses like brie or goat cheese on a cheeseboard.
- Use as a filling in thumbprint cookies, hand pies, or crepes.
Customization Ideas
This jam recipe is easy to tweak to your preferences. Consider the following additions:
- Orange zest for an extra citrus kick.
- Vanilla bean or vanilla extract for aromatic sweetness.
- Ginger for gentle heat and depth.
- Replace honey with maple syrup for a different sweetness profile.
- Add a splash of balsamic vinegar at the end for a savory twist.
Nutritional Highlights
| Nutrient | Estimated Per Tablespoon |
|---|---|
| Calories | 30–35 |
| Sugars | 6–8g |
| Fat | 0g |
| Vitamin C | 3–5% DV |
Values vary with fruit sweetness and honey content. Homemade jams typically have less processed sugar than store-bought varieties and feature real fruit as the star ingredient.
Frequently Asked Questions (FAQs)
Q: Can I double the recipe?
A: Yes, but use a wide, heavy pot and stir more frequently to ensure even cooking and thickening. Larger batches may take longer to reach the jelling stage.
Q: Do I need to add commercial pectin?
A: No, the natural acidity and pectin in strawberries and rhubarb, boosted by lemon juice and gentle reduction, will set the jam to a spreadable consistency.
Q: How do I know when the jam is done?
A: Try the “wrinkle test”: Chill a small plate, dab a spoonful of jam on it, let it sit briefly, then push the edge with your finger. If it wrinkles or feels thick, it’s ready.
Q: Can I swap the honey for sugar?
A: Yes, use an equal amount of granulated sugar to taste. The flavor and set will be slightly different.
Q: How long does homemade strawberry rhubarb jam last?
A: It will keep in the refrigerator for 2–4 weeks or up to a year if properly canned and sealed. Always check for spoilage before use.
Conclusion
Homemade strawberry rhubarb jam with honey and cinnamon captures the essence of spring in a jar. This recipe, with its simple steps and emphasis on natural flavors, produces a vibrant, aromatic preserve that elevates breakfast, desserts, and snacks. By using honey and cinnamon, you’re creating a jam that’s nuanced, bright, and perfect for gifting—or savoring spoonful by spoonful.
References
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