Preserving Memories: The Minnesota Tradition of Rhubarb Strawberry Jam Making

Rhubarb jam holds a special place in many Minnesota households, including ours. This tart, vibrant preserve is more than just a lovely treat; it connects generations through a shared family tradition in our family. Rhubarb thrives in Minnesota’s climate, with its cold winters and warm summers. Each spring we wait with anticipation, as the rhubarb stalks emerge, we gather to harvest and prepare this unique jam, keeping memories alive and creating new ones. I used to miss this jam so much that I would always stash a couple of jars in my suitcase every time I came and went from Minnesota to Italy.

Tips for Making Rhubarb Jam at Home

If you want to start your own rhubarb jam tradition, here are some practical tips:

• Choose fresh, firm stalks: Avoid leaves as they contain oxalic acid, which is toxic.

• Balance tartness with sugar: Rhubarb is naturally tart, so adjust sugar to taste.

• Sterilize jars properly: Place clean jars and lids in boiling water for at least 5 minutes. This ensures your jam stays fresh longer.

• Experiment with flavors: Try adding ginger, orange zest, or apples for variety.

• Label and date jars: This helps keep track of batches and memories.

  
  

Starting this tradition can be a rewarding way to connect with your family and the seasons. Spending time in the kitchen together with my mom, capturing memories, and sharing laughter are some of the best moments of my life.

Rhubarb and Strawberries Ready for Jam Making

Rhubarb Strawberry Jam

6 cups chopped rhubarb

4 cups chopped strawberries

4 cups sugar

¼ cup water

1 lemon (juiced, about ¼ cup + the zest)

1 (6 ounce) package raspberry Jello (If you can’t find raspberry gelatin, you can leave this out, but the jam will not be as thick).

Rinse the rhubarb and strawberries and chop into small pieces. Add the fruit to a large saucepan and pour the sugar and water over the top and stir to coat. Let sit for 20 minutes.

Add the lemon juice, lemon zest to the fruit and bring to a boil, stirring until the sugar is completely dissolved. Lower the heat and simmer the jam over moderate to low heat, stirring occasionally, until the fruit is soft and the liquid coats the side of a spoon, about 30-40 minutes. Add the raspberry Jello (this is my mom's special touch for an added ruby red color) and stir well into the fruit. Let simmer for another 5 minutes to dissolve the gelatin.

Spoon the jam into hot, sterilized 6 to 8 ounce jars leaving 1/4 inch of space at the top. Seal the jars well with lids and let cool at room temperature. As the jam cools in the hot jars, you should hear a popping sound when the top cover and seal create a vacuum and indicates the seal is good. This recipe makes about 10 jars of jam. Store the jam in a cool pantry or the refrigerator for up to 6 months.

Enjoy my mom's recipe for a special midwestern treat on good bread, with a lot of butter first, then a couple of spoons of jam. This jam is also really delicious over yogurt or vanilla ice cream!