🍓 Rhubarb Strawberry Jam
The Old-Fashioned Way with Paraffin Wax
🧈 Gulfwax Household Paraffin Wax — the same wax I've used for over 40 years!
📌 In This Article
🍓 The Old-Fashioned Way
Just made homemade rhubarb strawberry jam the old fashioned way. Just used strawberries, rhubarb, sugar, lemon juice — cooked till thick. Canned it in Oui yogurt glass jars with two layers of melted paraffin. This is the picture of the paraffin I've used for over 40 years. Everything hot and sterilized. 🍓✨
From My Kitchen: "There's something so satisfying about making jam the way my grandmother did. No fancy equipment, no pectin packets — just fruit, sugar, and patience. And that beautiful paraffin wax seal that we've used for generations. This rhubarb strawberry jam is pure nostalgia in a jar." 🍓❤️
Rhubarb and strawberry are a match made in heaven — the tartness of the rhubarb perfectly balances the sweetness of the strawberries, creating a jam that's bright, vibrant, and absolutely irresistible. When made the old-fashioned way, without commercial pectin, the jam has a beautiful, soft set that's perfect for spreading on toast, scones, or biscuits.
The Oui yogurt jars are a charming choice — they're the perfect size for gifting, and their glass construction makes them ideal for the paraffin wax method. This traditional sealing technique, which my family has used for over 40 years, creates an airtight seal that keeps the jam fresh for months.
💬 "Canned it in Oui yogurt glass jars with two layers of melted paraffin. This is the picture of the paraffin I've used for over 40 years." 🍓✨
📝 Rhubarb Strawberry Jam Recipe
Yield: Approximately 6-8 small jars (Oui yogurt size) | Prep time: 15 minutes | Cook time: 30-40 minutes
Ingredients
👩🍳 Step-by-Step Instructions
1 Prepare the Fruit
Wash and hull the strawberries. Chop them into small, even pieces. Wash the rhubarb and chop it into ½-inch pieces. Combine the fruit in a large, heavy-bottomed pot.
2 Cook the Fruit
Add the sugar and lemon juice to the fruit. Let the mixture sit for 30 minutes to allow the fruit to release its juices. This step helps draw out the natural pectin from the fruit.
Place the pot over medium heat and bring the mixture to a boil, stirring frequently. Reduce the heat and simmer gently, stirring occasionally, until the fruit is soft and the mixture has thickened. This usually takes about 30-40 minutes.
3 Test for Set
To test if the jam is ready, place a small plate in the freezer. Drop a spoonful of jam onto the cold plate. If it wrinkles when pushed, the jam is ready. If not, continue cooking and test again in 5 minutes.
4 Sterilize the Jars
While the jam is cooking, sterilize your Oui yogurt jars and lids. Wash them in hot soapy water, then place them in a boiling water bath for 10 minutes. Keep them hot until you're ready to fill them.
5 Fill the Jars
Carefully ladle the hot jam into the hot sterilized jars, leaving about ½ inch of headspace. Wipe the rims of the jars clean with a damp cloth.
6 Seal with Paraffin Wax
Melt the paraffin wax in a double boiler or a heat-safe bowl set over simmering water. Pour a thin layer of melted wax over the top of each jar (about ⅛ inch thick). Let it harden, then add a second layer for a secure seal.
7 Cool and Store
Allow the jars to cool completely at room temperature. The wax will solidify and create an airtight seal. Store the jars in a cool, dark place for up to a year. Once opened, refrigerate.
🧈 Using Paraffin Wax — The Old-Fashioned Seal
This is the picture of the paraffin I've used for over 40 years — Gulfwax Household Paraffin Wax. It's the same wax my grandmother used, and it's the traditional way to seal jams and jellies in open-top containers.
How to Use Paraffin Wax for Canning
Step 1: Melt the paraffin wax in a double boiler. Never melt wax directly on the stovetop — it can catch fire. Use gentle, indirect heat.
Step 2: Once the jam is in the jars and the rims are clean, pour a thin layer of melted wax over the top of each jar. The wax should be about ⅛ inch thick.
Step 3: Let the first layer harden completely (this takes about 10-15 minutes). Then pour a second layer to ensure a complete seal.
Step 4: Allow the jars to cool completely. The wax will form a solid, airtight seal that keeps the jam fresh for months.
- Use only the quantity listed on the label.
- Do not use more than ¼ cup of wax per jar.
- Do not store wax in a warm or humid place.
- Wax should be stored in a cool, dry place.
- Wax should be used within 6 months of opening.
✨ Pro Tips for Old-Fashioned Jam
- Use equal parts: Strawberries and rhubarb in equal measure create the perfect sweet-tart balance.
- Don't add pectin: This old-fashioned method relies on the natural pectin from the fruit and the sugar to set the jam.
- Use fresh lemon juice: The acid helps the jam set and brightens the flavor.
- Sterilize everything: Jars, lids, and utensils must be hot and sterilized to prevent spoilage.
- Two layers of wax: Always use two layers of paraffin for a secure seal.
- Store properly: Keep jars in a cool, dark place. Once opened, refrigerate and use within 2-3 weeks.
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❓ Frequently Asked Questions
Use only food-grade paraffin wax specifically designed for canning, like Gulfwax. Never use candle wax or craft wax — they may contain additives.
Properly sealed and stored in a cool, dark place, it can last up to a year. Once opened, refrigerate and use within 2-3 weeks.
Two layers provide a more secure airtight seal. The first layer seals the jam, and the second layer reinforces the seal against any tiny cracks or gaps.
Yes! Oui yogurt jars are heat-resistant glass and work well for small-batch canning. Just make sure they're properly sterilized and hot when you fill them.
If your jam is too runny, you can re-cook it with a little more sugar or lemon juice. Or embrace the old-fashioned style — soft-set jam is perfect for spreading!
Final Thoughts
Making rhubarb strawberry jam the old-fashioned way is a beautiful tradition that connects us to generations past. From the simple ingredients to the paraffin wax seal, every step is a reminder of a slower, more intentional way of preserving the harvest.
Whether you're using Oui yogurt jars or traditional canning jars, the result is the same — bright, vibrant, delicious jam that tastes like summer in a jar. And with the paraffin wax method, you can enjoy it all year long.
So the next time you have a bounty of strawberries and rhubarb, give this old-fashioned recipe a try. And don't forget to save your Oui jars — they're perfect for this timeless tradition! 🍓✨
💬 "Just made homemade rhubarb strawberry jam the old fashioned way. Canned it in Oui yogurt glass jars with two layers of melted paraffin." 🍓✨
📄 Printable Recipe Card
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║ RHUBARB STRAWBERRY JAM ║
║ The Old-Fashioned Way with Paraffin Wax ║
╚═══════════════════════════════════════════════════════════════════════╝
YIELD: 6-8 small jars | TIME: 45 minutes
INGREDIENTS:
- 4 cups fresh strawberries, chopped
- 4 cups fresh rhubarb, chopped
- 5 cups granulated sugar
- 2 tablespoons fresh lemon juice
- Optional: 1 tablespoon butter
INSTRUCTIONS:
1. Combine fruit, sugar, and lemon juice. Let sit 30 minutes.
2. Cook over medium heat until thickened (30-40 minutes).
3. Test for set on a cold plate.
4. Sterilize jars and lids.
5. Ladle hot jam into hot jars, leaving ½" headspace.
6. Melt paraffin wax in a double boiler.
7. Pour a thin layer of wax over each jar.
8. Let harden, then add a second layer.
9. Cool completely and store.
"Just like my grandmother made it!" 🍓✨
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© Rhubarb Strawberry Jam – The Old-Fashioned Way with Paraffin Wax 🍓
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