Hi friends! Previously I’ve shared how much rhubarb reminds me of visits to my Grandparents house as a child. It’s still the only thing I think of whenever anyone mentions rhubarb. It’s almost an obsession when I see Rhubarb in the grocery store for it’s very short selling season. Strawberry Rhubarb Jam must happen every year. Every. Single. Year. Even when I’m the only person eating it! It’s a personal tribute to my grandma and her glorious garden.
Now that you know about my Rhubarb obsession, can I confess, I may or may not have an obsession with these jars too…
It’s a sickness. I should probably introduce myself this way from now on: “Hello. I’m Sara. I love coffee, different types of canning jars, office supplies (Seriously, am I the only person who swoons over a freshly sharpened pencil?), Disneyland and my Grandmothers Strawberry Rhubarb Jam or Rhubarb Crisp or Lemon Rhubarb Coffee Cake or….” You get the idea. Besides, doesn’t jam look better when it’s in a pretty jar?
These are 16 oz Klikel Jars and they are my go-to for refrigerator jams or pickles. You can’t use them to can things for shelf-stable storage, but they are perfect for mini batches of things you plan to eat right away. I also have larger 48 oz jars that I use for storing homemade granola and using for sourdough starter.
Regardless of what jar you use, I sincerely hope you’ll make this Strawberry Rhubarb Jam. Summer just wouldn’t be summer without it!
To test for gel set when you’re not using pectin, follow the spoon or sheet test method. Others use the freezer test. Any method you choose, will be fine. Keep in mind, since we’re not using pectin it can take a while for your jam to cook down to your desired consistency. Sometimes an hour or more. Do not walk away from your jam during this time! It can burn easily and Grandma wouldn’t like that!