It’s all about the rhubarb, this week — rhubarb all day, every day. We’re having a bumper crop of this beautiful vegetable and that means I’ve been dreaming up all new ways to use it. I love this easy Gingered Strawberry Rhubarb Refrigerator Jam! It’s easy to make and I can use it in a couple of other recipes that have quickly become family favorites! Plus, no canning is necessary, (though you probably could). Just pop it in the fridge. It should keep two to three weeks, but I don’t think it’s likely to last that long.
Rhubarb and strawberries are a classic sweet-tart combination. To jazz it up and make it something unique, I decided to add another layer of flavors. The zing of citrus is a wonderful complement to the warmth of the added ginger and nutmeg and you won’t believe the depth of flavor they add to an otherwise traditional jam. So delicious! All you need to do is toss everything in a pan and cook it. You’ve SO got this!
At the end of the cooking time, your jam mixture will be reduced, about in half, and will have have thickened to the consistency of a loose jam. With no added pectin, it won’t be gelled up like commercial jams and jellies, but it will definitely be thick. It will continue to thicken as it cools and set up even more after being refrigerated. Enjoy!
Spread this delicious jam on toast, waffles, bagels and English muffins and you’ll enjoy every satisfying bite. You can also use it in recipes like my delectable Strawberry Rhubarb Hand Pies or Strawberry Rhubarb Ripple Ice Cream (it’s homemade and NO churn!). You’ll want to keep this versatile reipe at the front of your recipe box for quick and easy access.
How to Make Gingered Strawberry Rhubarb Refrigerator Jam
- 6 cups thinly sliced rhubarb (1/4" to ½" slices)
- 4 cups thinly sliced, fresh strawberries
- 1 cup sugar
- ½ teaspoon powdered ginger
- ½ teaspoon nutmeg
- ½ lemon, juice and zest
- Add all ingredients to a large, deep sauce pan or kettle. The ingredients can bubble up to over double when cooking with the lid on, so it's wise to use a larger pot.
- Begin to cook, covered with a lid, over low heat for 15 minutes.
- Remove the lid, stir and continue cooking over low heat for 45 minutes to an hour.
- Stir mixture, occasionally, to keep fruit from sticking to the bottom of the pan as it breaks down.
- At the end of the cooking time, the jam mixture should be reduced, at least in half, and have thickened to the consistency of a loose jam. With no added pectin, it won't be a gelled up like commercial jams and jellies, but it will definitely be thick.
- Allow to cool, in the pan, then transfer to a quart canning jar or other covered container.
- Store jam in the fridge up to 2 or 3 weeks.
- This is delicious, right away, but if you refrigerate it, overnight, the flavor will be even more intensified.