There’s nothing quite like the combination of sweet strawberries and tart rhubarb, especially when transformed into a delicious homemade jam. This Strawberry Rhubarb Jam is a delightful way to preserve the vibrant flavors of summer, perfect for slathering on toast, using as a filling for pastries, or even as a topping for desserts. Making this jam is simple, and it’s a fantastic way to use up seasonal produce. Let’s get started on this fantastic recipe!
Ingredients List
- 2 cups strawberries, hulled and sliced
- 2 cups rhubarb, chopped into 1-inch pieces
- 1 to 1.5 cups granulated sugar (adjust to taste)
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract (optional)
- 1 box (1.75 oz) fruit pectin (like Sure-Jell or Ball)
Substitutions: For a less sweet jam, reduce the granulated sugar to your taste. You can also substitute granulated sugar with a sugar alternatives like Stevia or monk fruit, but be sure to follow package instructions regarding pectin ratios.
Timing
– Prep Time: 15 minutes
– Cook Time: 20-30 minutes
– Total Time: Approximately 45–60 minutes
This easy jam comes together quickly, allowing you to enjoy fresh flavors without much hassle!
Step-by-Step Instructions
Step 1: Prepare the Fruit
Start by washing the strawberries and rhubarb. Hull the strawberries (remove the green tops) and slice them into quarters. Chop the rhubarb into 1-inch pieces. These fruits will combine beautifully in your jam.
Step 2: Mix the Ingredients
In a large pot, combine the sliced strawberries and chopped rhubarb. Add the granulated sugar, lemon juice, and vanilla extract if using. Stir to coat the fruit evenly in the sugar and let it sit for about 10–15 minutes to release the juices.
Step 3: Cook the Jam
Turn the heat to medium-high and bring the mixture to a boil, stirring frequently. Once it starts boiling, add the fruit pectin and continue stirring. Cook for about 10-15 minutes, or until the mixture reaches a rolling boil and thickens. You can test the consistency by placing a spoonful on a cold plate, then running your finger through it; if it holds its shape, it’s ready.
Step 4: Jar the Jam
Once the jam has thickened, remove it from heat. Carefully pour it into sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean cloth to remove any residue that might prevent a proper seal.
Step 5: Seal the Jars
Place sterilized lids on the jars and screw on the bands until they’re fingertip-tight. You can process the jars in a boiling water bath for 10 minutes for longer shelf life, although this step is optional for immediate consumption.
Step 6: Cool and Store
Let the jars cool completely on a clean towel or rack. Once cooled, check that the lids have sealed properly (they should not flex when pressed). Store sealed jars in a cool, dark place or in the refrigerator for short-term use. Opened jars can be stored in the fridge for up to 3 weeks.
Nutritional Breakdown
| Nutrient | Per Tablespoon |
|---|---|
| Calories | 50 |
| Carbohydrates | 13g |
| Sugars | 12g |
| Protein | 0g |
| Fat | 0g |
This jam is a delicious way to enjoy the fruity flavors of strawberries and rhubarb while bringing a little sweetness to your day!
Healthy Variations & Substitutes
- Lower Sugar: Experiment with reducing sugar content or using a sugar substitute; just be sure to adjust pectin accordingly.
- Other Fruit Combinations: Feel free to mix in other fruits like blueberries or raspberries for added flavor diversity.
- Spiced Version: Consider adding a pinch of cinnamon or ginger to give your jam a warm, spicy note.
Serving Suggestions
This Strawberry Rhubarb Jam is versatile and can be enjoyed in many ways:
- Spread on freshly baked bread or muffins for breakfast.
- Add a dollop on pancakes or waffles for a fruity twist.
- Use as a filling for pastries, cakes, or over yogurt and oatmeal.
Common Mistakes to Avoid
- Not Measuring Ingredients Properly: Accurate measurements are crucial in jam-making to achieve the right consistency.
- Skipping the Sterilization Process: Always sterilize jars and lids before canning to prevent spoilage.
- Not Checking for Seals: Ensure jars are sealed properly before storing to avoid spoilage.
Storage & Prep Tips
This delicious jam can be stored in the refrigerator for three weeks once opened. If you properly seal the jars, they can last up to a year in a cool, dark place. Consider making a larger batch during peak rhubarb season and gifting jars to friends and family!
Conclusion
This Strawberry Rhubarb Jam is a vibrant and tasty way to preserve the delicious flavors of summer. Easy to make and packed with flavor, it is sure to become a staple in your kitchen. Try your hand at this recipe, and enjoy the sweetness of summer all year round!
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FAQs
1. Can I use frozen rhubarb for this recipe?
Yes! You can use frozen rhubarb without thawing it first; just chop it and add it to the pot.
2. What should I do if my jam doesn’t thicken?
If the jam doesn’t thicken after cooking, you can return it to the heat and add a bit more pectin, letting it cook for a few more minutes.
3. Can I make this jam without pectin?
Yes! You can make jam without pectin, but it may take longer to cook down to the desired consistency and may require more sugar.
4. How do I know when the jam is sealed properly?
The lid should not flex when pressed; if it pops back, it hasn’t sealed correctly. You can reprocess it or refrigerate the jar and use it immediately.
5. How long will the jam last in the refrigerator once opened?
The jam can last up to three weeks in the refrigerator once opened. Make sure to keep it sealed!