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Example of how strawberry rhubarb jam, 250 ml arrives
How it arrives, in the jar. Example photo.
Strawberry Rhubarb Jam, 250 mL, an example of the dish
How it looks on the table. Example photo (Max Jenssen / Unsplash).

This is an example listing. Real cooks add their own photos of both.

Strawberry Rhubarb Jam, 250 mL

Ontario strawberries and rhubarb, cooked with sugar and lemon. Lightly set.

  • Vegan
  • Gluten-free recipe
  • Dairy-free
  • Low-waste packaging

New, no reviews yetby Hearth & Jar

Made by Dana

Hearth & Jar · Riverdale and the Danforth · Home kitchen

“Rhubarb comes up in our garden every spring, and the first strawberries arrive just after. This jam is how we hold on to that overlap for the rest of the year.”

Dana bakes a weekly sourdough and puts up preserves from Ontario fruit and vegetables every season. Everything is made in small batches from recipes she has used for years, and every jar is labelled with the day it was made.

See everything Dana makes

The recipe

How Dana makes it. 30 min active, 15 min cooking, 10 min processing, plus cooling.

Ingredients

  • 200 g Ontario strawberries, hulled and quartered
  • 120 g rhubarb, in 1 cm pieces
  • 200 g granulated sugar
  • 1 tbsp bottled lemon juice

Method

  1. 1Wash the 250 mL jar, a new lid and a ring in hot soapy water. Keep the jar hot in simmering water. Put two small plates in the freezer for testing the set.
  2. 2Combine the strawberries, rhubarb and sugar in a wide non-reactive pot. Stir and leave 30 minutes so the sugar draws out the juice.
  3. 3Add the bottled lemon juice. Bring to a full rolling boil over medium-high heat, stirring constantly.
  4. 4Boil hard for 12 to 15 minutes, stirring often and skimming foam, until the jam reaches 104 °C on a candy thermometer or a spoonful wrinkles on a frozen plate.
  5. 5Remove from the heat. Ladle the hot jam into the hot jar to leave 6 mm (1/4 inch) headspace.
  6. 6Run a clean non-metallic tool around the inside to release bubbles. Wipe the rim, centre the lid and screw the ring on fingertip-tight.
  7. 7Process in a boiling water canner, with water covering the jar by at least 2.5 cm, for 10 minutes once the water returns to a full boil.
  8. 8Turn off the heat, wait 5 minutes, then lift out and cool 24 hours undisturbed. Check the seal, label with the date, and note that it is lightly set. Scale the batch up with the same ratios for more jars.

The label on your container

Every batch gets a label generated from the cook’s own recipe, so the ingredients and allergens you read here are the ones on the container.

Guilt Free TakeoutBatch HJ-2104

Strawberry Rhubarb Jam, 250 mL

Ingredients: Strawberries, sugar, rhubarb, lemon juice.

No priority allergens in the ingredients

Net weight
330 g
Portions
12
Jarred on
Oct 20, 2026
After opening
Refrigerate

Prepared by
Hearth & Jar
Riverdale and the Danforth, Ontario
Home kitchen

Cool and dark

Allergens and diet

No priority allergens in the ingredients

This kitchen also handles wheat, milk, tree nuts. Cross-contact is possible, and a home kitchen is not an allergen-free environment.

Opening and storing

Store unopened in a cool, dark place; refrigerate after opening.

Open and spoon over toast, scones, yogurt or ice cream. This is a lightly set jam, so it will be soft. Once opened, refrigerate with the lid on.

Keeps: Unopened, in a cool dark cupboard: 12 months. Once opened, keep in the fridge and eat within 3 weeks. Discard any jar with a bulging lid, mould or an off smell.

Packaging

Returnable glass jar

Bring the jar back at your next pickup and the cook credits your deposit.

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