I am a huge fan of homemade jams especially strawberry or raspberry jam. There is just something about those bright red tasty berries that burst with flavour and this tasty strawberry and rhubarb jam is another one of my favourites. Spread it on some toast, a dollop in some rice pudding, sandwiched with butter cream in a Victoria sponge or thickly spread (first) on a scone then topped with clotted cream. Jam, what’s not to love?
I have a busy life, like most people today and often grab a jar of jam at the supermarket because let’s face it, who really has time for jam making but there is just something special about a combination of flavours that can’t typically be bought over the counter. This tasty and slightly sharp rhubarb & strawberry jam combines the flavours of fresh sweet strawberries and tangy rhubarb perfectly. This isn’t a firm set jam but instead has a lovely ‘wobble’ to it meaning it spreads beautifully.
This time of year is perfect for picking up juicy strawberries and tart rhubarb in supermarkets, veg shops and even pick your own strawberries.
Why Mix Rhubarb And Strawberries?
Rhubarb, when mixed with strawberries, gives you that tart sour hit which balances the sweetness of the strawberries.
Why Does Rhubarb Go Well With Strawberries?
Rhubarb and strawberries mix so well together. There is just something about this fruity combination that just works so well without either fruit overpowering the other.
Does Rhubarb Have A Lot Of Pectin?
Rhubarb doesn’t have much pectin and the addition of lemon juice will allow the jam to set with a nice ‘wobble’.
How Do You Thicken Strawberry And Rhubarb Jam?
Strawberry and rhubarb jam is best served as a semi set. Because of this no pectin is required.Do You Need To Peel Rhubarb For Jam?
Rhubarb season in the UK runs from April to July and it is not necessary to peel it at the start of the season. late June/July are more fibrous and tough. Peeling the stalks will make for a smoother and tastier jam.
Why Didn’t My Strawberry And Rhubarb Jam Set?
As temping as it is to spread this jam over a slice of crusty bread the minute it cools I prefer to leave the jam for 24-48 hours to set completely.
What Are The Health Benefits Of Strawberry And Rhubarb Jam?
Rhubarb is rich in antioxidants and proanthocyanidins. These antioxidants have anti-bacterial, anti-inflammatory, and anti-cancer properties, which help protect you from many health-related issues such as heart disease, cancer, and diabetes.
How Long Does Strawberry And Rhubarb Jam Last In The Fridge?
This recipe will only make around 4 jars and I just store in the fridge for up to 1 month. If you decide to make a larger batch or you want the jam to last longer it can be frozen, however, its never lasted that long in our house as these fruity flavours are just perfect for summer.
How Do You Sterilise Jam Jars?
- Wash your jam jars in warm soapy water and rinse well. Do not dry.
- Heat the oven to 140℃, 120℃ fan)/gas mark 1 and place the jars on a metal tray and allow to dry in the oven completely.
- Sterilise the lids and rubber rings in a pan of boiling water for 5 minutes.
How Do You Make Strawberry And Rhubarb Jam?
Ingredients
- 950 g rhubarb sliced into 2cm pieces
- 600 g strawberries
- 1.5KG granulated sugar
- 7 tsp lemon juice
Instructions
- Place all of the ingredients in a bowl and cover with cling film. Place in the fridge and leave overnight.
- Next day sterilise 4 jars as per instructions above.
- Place 3 saucers in the freezer to enable you to test the set of the jam later.
- Heat the fruit and sugar in a preserving pan storing gently with a wooden spoon until all the sugar has dissolved.
- Once the jam is at a rolling boil cook for a further 15 minutes and then remove the preserving pan from the heat. If you prefer a smoother jam crush the fruit with the wooden spoon.
- Now it is time to test the set of the jam. Take one of the saucers from the freezer and place a small amount on the saucer and place in the fridge.
- After a minute, take the saucer out of the fridge and run your finger through the jam. You are looking for a tacky feel, If the jam is too runny boil for a further 2 mintes.
- Repeat until the jam has a sticky thickened feel to t.
- Place the jam in the sterilised jars and put the lids on straight away.
- Label and date the jars when cool.
Strawberry And Rhubarb Jam
Ingredients
- 950 G Rhubarb sliced into 2cm pieces
- 600 G Strawberries
- 1.5 KG Granulated sugar
- 6 Tsp Lemon juice
Instructions
- Place all of the ingredients in a bowl and cover with cling film. Place in the fridge and leave overnight.
- Next day sterilise 4 jars as per instructions above.
- Place 3 saucers in the freezer to enable you to test the set of the jam later.
- Heat the fruit and sugar in a preserving pan storing gently with a wooden spoon until all the sugar has dissolved.
- Once the jam is at a rolling boil cook for a further 15 minutes and then remove the preserving pan from the heat. If you prefer a smoother jam crush the fruit with the wooden spoon.
- Now it is time to test the set of the jam. Take one of the saucers from the freezer and place a small amount on the saucer and place in the fridge.
- After a minute, take the saucer out of the fridge and run your finger through the jam. You are looking for a tacky feel, If the jam is too runny boil for a further 2 mintes.
- Repeat until the jam has a sticky thickened feel to t.
- Place the jam in the sterilised jars and put the lids on straight away.
- Label and date the jars when cool.
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