Rhubarb and Strawberry Jam
Embark on a flavorful journey with this delightful Rhubarb and Strawberry Jam. This recipe invites you into a world where vibrant colors and fragrant aromas mingle, filling your kitchen with warmth and comfort. The step-by-step process of creating this jam transforms fresh ingredients into a luscious spread that tells the story of summer in every spoonful. Imagine plump strawberries and tart rhubarb dancing together in a kaleidoscope of flavors, evoking the nostalgia of sunlit picnics and homemade delights. Let the sweet and tangy notes awaken your senses as you dive into this easy-to-follow recipe.
History / Fun Fact
Rhubarb and Strawberry Jam has roots deeply embedded in the culinary traditions of Europe. Rhubarb, often referred to as “the pie plant,” has been prized since ancient times for its medicinal properties, while strawberries have long symbolized love and fertility in various cultures. The combination of these two wonderful fruits is particularly significant in the late spring to early summer when they burst into season. In many households, making jam is more than just a culinary task; it’s a cherished tradition that brings family together. Regions famous for fruit canning, such as the United Kingdom, have turned this vibrant jam into a staple, perfect for spreading on crusty bread, scones, or even atop creamy desserts.
Ingredients
To create your Rhubarb and Strawberry Jam, gather the following ingredients:
- 2 cups fresh rhubarb, chopped (about 4-5 stalks): These tender, tart stalks bring a vibrant green-red hue to your jam.
- 2 cups fresh strawberries, hulled and sliced (about 1 pound): Sweet, plump strawberries add a luscious sweetness and lovely red color.
- 4 cups granulated sugar: (Reduce to 3 cups for less sweetness): This sweet granule will transform your jam into a delightful spread, balancing the tartness of the fruits.
- 1/4 cup lemon juice (freshly squeezed): The bright acidity of lemon juice enhances the flavors and helps in the setting process.
- 1 packet (1.75 oz) fruit pectin (such as Sure-Jell): Essential for achieving that perfect jam consistency.
- 1 teaspoon vanilla extract (optional): A warm, aromatic note that complements the fruit.
- 1/2 teaspoon cinnamon (optional): A hint of spice that adds complexity to this jam recipe.
These ingredients intertwine beautifully, creating a symphony of flavors that will have you eagerly reaching for another slice of bread.
Cooking Time & Tips For Rhubarb and Strawberry Jam
When preparing your Rhubarb and Strawberry Jam, you can opt for a quick preparation, which involves faster cooking and immediate consumption, or a slow approach that allows for deeper flavors to develop. While quick methods yield delicious results in under an hour, the slow process lets the natural sugars caramelize, enhancing the overall taste.
For successful jam making, ensure you use fresh ingredients and have everything measured and ready before you start. The right balance of sugar is crucial; if you prefer a less sweet jam, reducing the sugar to three cups allows for the natural fruit flavors to shine through. Also, don’t forget to sterilize your jars before filling them to ensure your jam remains safe and delicious for months to come.
Step-by-Step Directions
1. Prepare the Fruit
Begin by washing your rhubarb and strawberries. For the rhubarb, chop it into small, even pieces—about an inch long. The strawberries should be hulled and sliced, showcasing their bright, red insides. As you chop, take a moment to enjoy the fragrance—the tartness of rhubarb mixed with the sweet aroma of strawberries will foreshadow the delicious jam to come.
2. Combine Ingredients
In a large pot, mix the prepared rhubarb, strawberries, and freshly squeezed lemon juice. The zing of the lemon juice brightens the fruit’s natural sweetness. Gradually stir in the sugar, ensuring every piece of fruit is coated. Allow the mixture to sit for 10 minutes, letting the juices begin to mingle and create their own syrupy goodness.
3. Cook the Mixture
Place the pot over medium heat and bring the mixture to a boil, stirring frequently to prevent sticking. Once it reaches a vigorous boil, add the fruit pectin and continue boiling for an additional 1-2 minutes. During this time, your kitchen will fill with the heavenly scents of sweet strawberries and tart rhubarb, promising a delight that awaits.
4. Test the Consistency
This is the moment of truth! Using a spoon, drop a small amount of the mixture onto a cold plate. Tilt the plate; if the jam holds its shape, it’s ready for jarring. If not, continue to boil for another minute, then retest. Achieving the ideal jam consistency is crucial for a successful spread.
5. Jar the Jam
Once you’re satisfied with the consistency, skim off any foam from the top of the jam. Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars with a clean, damp cloth before sealing to ensure a tight fit.
6. Process the Jars
To preserve your jam for long-term storage, process the jars in a boiling water bath for 10 minutes. This step is vital in eliminating bacteria and ensuring your jam remains safe to eat. Feel free to breathe in the sweet-smelling steam rising from the pots—it’s a fragrant assurance that deliciousness is on the way!
7. Cool and Store
After processing, remove the jars from the water and let them cool completely on a towel or a wire rack. Once cooled, check that the seals have formed properly—if the lid does not flex when pressed, it’s sealed! Store your jars in a cool, dark place, where they’ll await their moment to shine on breakfast tables or during afternoon tea.
Serving Suggestions & Occasions
Rhubarb and Strawberry Jam is incredibly versatile, making it perfect for countless occasions. Spread it generously on buttered toast or fresh scones for a delightful breakfast. Layer it in yogurt or oatmeal for added sweetness and texture. For those hosting a spring or summer gathering, use it as a topping for vanilla ice cream or incorporate it into desserts such as trifles and cheesecakes. Its delightful balance of tart and sweet will wow your guests and keep them coming back for more.
Common Mistakes For Rhubarb and Strawberry Jam
When making Rhubarb and Strawberry Jam, it’s easy to encounter some pitfalls. One common mistake is not properly sterilizing the jars, which can lead to spoilage. Ensure jars are thoroughly cleaned and dried before use. Another error is not measuring ingredients accurately; even a small miscalculation can affect the jam’s consistency, flavor, or shelf life. Lastly, not boiling the mixture long enough can prevent the jam from setting. Use the cold plate test to check for readiness to avoid this mishap.
Healthier Alternatives & Variations
If you’re looking to make your jam a tad healthier, consider substituting granulated sugar with natural sweeteners, such as honey or maple syrup. Remember, these alternatives may require adjustments to the cooking time or pectin used due to their different sweetness levels. For those looking to add a unique twist, experiment with additional flavors by incorporating herbs like basil or mint, or spices like ginger, which can elevate your jam beyond the classic taste.
FAQs
1. How long can I store the jam?
Rhubarb and Strawberry Jam can be stored for up to one year when processed correctly.
2. Can I use frozen fruits?
Yes, but be sure to thaw and drain excess liquid before use.
3. What if my jam didn’t set?
If your jam remains runny, consider reheating it with additional pectin or sugar to achieve the desired consistency.
4. Can I make this without pectin?
Yes! You can cook the fruit longer to naturally thicken it, though it may require more sugar and time.
5. What are some great pairings for this jam?
It pairs wonderfully with cheese boards, pancakes, or as a filling in pastries.
6. Is it necessary to process the jars?
Processing is essential for long-term storage to prevent spoilage and ensure safety.
Conclusion
Whether you’re an experienced canner or just starting your journey into the delightful world of preserves, this Rhubarb and Strawberry Jam recipe is a must-try. Not only does it deliver on flavor, but it also adds a touch of love to your meals. You’ll find yourself reaching for it again and again, spreading a bit of summer onto your morning toast or treating friends to a unique dessert topping. Make this beautiful, vibrant jam today and relish the sweetness of fresh fruit captured in every jar!
Print
Rhubarb and Strawberry Jam
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A delightful blend of fresh rhubarb and strawberries, this jam captures the essence of summer in every spoonful.
Ingredients
- 2 cups fresh rhubarb, chopped
- 2 cups fresh strawberries, hulled and sliced
- 4 cups granulated sugar
- 1/4 cup lemon juice (freshly squeezed)
- 1 packet (1.75 oz) fruit pectin
- 1 teaspoon vanilla extract (optional)
- 1/2 teaspoon cinnamon (optional)
Instructions
- Prepare the fruit by washing and chopping rhubarb and slicing strawberries.
- Combine rhubarb, strawberries, and lemon juice in a large pot, then stir in sugar and let sit for 10 minutes.
- Cook the mixture over medium heat, bringing it to a boil, then add fruit pectin and continue boiling for 1-2 minutes.
- Test the jam consistency using a cold plate.
- Jar the jam into sterilized jars, leaving 1/4 inch headspace.
- Process jars in a boiling water bath for 10 minutes to preserve.
- Cool and store jars in a cool, dark place.
Notes
Make sure to sterilize jars properly to prevent spoilage. You can adjust sugar levels to suit taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Canning
- Cuisine: European
Nutrition
- Serving Size: 2 tablespoons
- Calories: 60
- Sugar: 13g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
