Strawberry Rhubarb Jam

There’s something incredibly special about making Strawberry Rhubarb Jam in the spring. For me, it evokes memories of bustling farmers’ markets, where the vibrant colors of fresh produce beckon. I can still recall the first time I tasted the sweet-tart combination of ripe strawberries and tangy rhubarb. The moment I spread that jam on a warm scone, I knew I had to recreate that experience at home. Making jam is not just about preserving fruit; it’s a way to bottle up the essence of spring and enjoy it year-round. Whether you’re planning a cozy breakfast or a sweet treat for a gathering, this jam is sure to impress.

What You’ll Need for Strawberry Rhubarb Jam

To create a delightful batch of Strawberry Rhubarb Jam, you’ll need fresh, quality ingredients that complement each other beautifully. The star players in this recipe are rhubarb, strawberries, and sugar. These components come together to create a jam that bursts with flavor. Let’s take a closer look at what you’ll need:

• 3 pounds rhubarb, trimmed and sliced into 1/2-inch (2 cm) pieces: This tart vegetable gives the jam its unique flavor and a beautiful pink hue.
• 2 cups quartered strawberries (or a mix of strawberries and other berries): Sweet and juicy, strawberries balance the tartness of the rhubarb perfectly.
• 1 cup water or apple juice: This adds moisture to the mixture and helps to cook down the fruits.
• 5 1/2 cups sugar: Essential for the jam’s sweetness and preservation.
• Juice of one lemon: The acidity brightens the flavors and helps with the jam-setting process.
• A pinch of salt: This enhances the overall flavor of the jam.
• Optional: 1 tablespoon kirsch: For those who like an added depth of flavor, this cherry brandy is a lovely touch.

Recipe Directions for Strawberry Rhubarb Jam

Making Strawberry Rhubarb Jam is a rewarding process that fills your kitchen with delicious aromas. Follow these simple steps to create your own batch:

1. In a large pot, combine the rhubarb, strawberries, and water (or apple juice). Stir well to mix everything together.
2. Cook the mixture over moderate heat, covering the pot. Stir frequently to ensure even cooking. You’ll want to keep an eye on it, as this should take about 15 minutes. Look for the rhubarb to soften and break down.
3. While it cooks, prepare a small plate by placing it in the freezer. This will be used later for the wrinkle test.
4. Once the rhubarb is tender, add the sugar, lemon juice, and salt to the pot. Stir the mixture until the sugar is completely dissolved.
5. Remove the lid and allow the jam to cook uncovered. As it cooks, skim off and discard any foam that rises to the surface. This helps in achieving a clear jam.
6. Continue cooking until the jam thickens, which might take around 20 to 30 minutes. Keep an eye on the consistency; it should start to cling to the spoon.
7. To check if the jam is ready, take a small spoonful and place it on the frozen plate. Return it to the freezer for a few minutes. If the jam wrinkles when nudged, it’s done. Alternatively, use a candy thermometer; the jam should reach approximately 220ºF (104ºC).
8. If desired, stir in the kirsch for added flavor just before removing the jam from heat.
9. Carefully ladle the hot jam into clean jars, leaving a bit of headspace at the top. Seal the jars with lids while still hot.
10. Allow the jars to cool to room temperature before storing. Once cooled, store them in the refrigerator.

Ways to Customize

There are endless possibilities to customize your Strawberry Rhubarb Jam. Here are some ideas to get you started:

• Add spices: Consider adding a pinch of cinnamon or ginger for an additional layer of flavor.
• Mix in other fruits: Feel free to experiment with other berries like blackberries or blueberries for a mixed berry jam.
• Try different citrus: Instead of lemon, try lime juice for a unique twist.
• Less sugar: You can reduce the amount of sugar for a healthier jam, but do keep in mind this may affect the preservation.
• Infuse herbs: Adding fresh herbs like thyme or basil can create a refreshing flavor profile.

What to Pair With Strawberry Rhubarb Jam

When it comes to serving your delicious Strawberry Rhubarb Jam, the options are delightful. Here are some suggestions:

• Breakfast: Spread on fresh toast or scones for a sweet start to your day.
• Brunch: Pair with pancakes, waffles, or a charcuterie board for a festive touch.
• Desserts: Use it as a filling for tarts or cakes to add a fruity burst.
• Yogurt topping: Swirl it into a bowl of yogurt for a refreshing snack or breakfast option.
• Gift giving: Package your jam in decorative jars for a thoughtful homemade gift.

FAQ

Conclusion

The blend of sweet strawberries and tart rhubarb makes Strawberry Rhubarb Jam a special treat that captures the essence of spring. I encourage you to give this recipe a try; it’s an enjoyable process that results in a delightful spread for your favorite foods. You’ll be amazed at how this jam enhances everything it touches, making it a must-have in your kitchen.

Strawberry Rhubarb Jam

The ultimate way to savor spring! This delicious Strawberry Rhubarb Jam combines sweet strawberries with tart rhubarb for a delightful spread that enhances any dish. Perfect for breakfast or as a gift, this easy jam is a must-try for your kitchen.

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Servings: 5 jars

Course: Desserts

Cuisine: American

Calories: 120

Ingredients Equipment Method Notes

Ingredients

  

• 3 pounds Rhubarb trimmed and sliced into 1/2-inch (2cm) pieces
• 2 cups Strawberries quartered
• 1 cup Water or apple juice
• 5 1/2 cups Sugar
• 1 unit Lemon juice of one lemon
• pinch Salt
• 1 tablespoon Kirsch optional

Equipment

• Wooden Spoon
• Chef's Knife
• Mixing Bowl

Method

 

1. In a large pot, mix the rhubarb, strawberries, and the water or apple juice. Cook, covered, stirring frequently over moderate heat, until the rhubarb is cooked through and thoroughly tender, about 15 minutes.
2. Put a small plate in the freezer.
3. Add the sugar, lemon juice, and salt, and cook, uncovered, skimming off and discarding any foam that rises to the surface, until the jam is thick and passes the wrinkle test.
4. To do so, place a small spoonful of the jam on the frozen plate. Return it to the freezer and check it a few minutes later; if the jam wrinkles when nudged, it’s done. You can also use a candy thermometer; jam jells at approximately 220ºF (104ºC).
5. Stir in the kirsch, if using, then ladle the jam into clean jars, cover, and store in the refrigerator.

Notes

• Storage: Store the jam in airtight jars in the refrigerator to keep it fresh for several weeks.
• Freezing: You can freeze the jam in freezer-safe containers for up to a year.
• Pairing: Enjoy on toast, pancakes, or as a topping for desserts.
• Variations: Experiment by adding spices like cinnamon or mixing in other berries.

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Meet Delilah Moon

We eat with our eyes first, and I strive to capture the energy of our food through photography. I am deeply involved in the cooking process, styling our dishes to show you exactly how appetizing they can be. I hope this recipe inspires you to get creative and confident in your own kitchen.