How to Make Rhubarb Strawberry Jam?

How to Make Rhubarb Strawberry Jam? A Taste of Summer in Every Jar

Creating rhubarb strawberry jam is a delightful way to preserve the flavors of spring and early summer. This jam involves combining tart rhubarb and sweet strawberries with sugar and pectin, resulting in a delicious and vibrant spread perfect for toast, scones, or even as a glaze for meats.

Why Rhubarb Strawberry Jam? The Perfect Pairing

Rhubarb and strawberries are a match made in culinary heaven. The natural tartness of rhubarb beautifully complements the sweetness of strawberries, creating a flavor profile that is both refreshing and satisfying. This jam is not only delicious but also a fantastic way to utilize seasonal produce, reducing food waste and enjoying the freshest flavors.

Health Benefits and Nutritional Value

Beyond its delightful taste, rhubarb strawberry jam offers some nutritional benefits.

• Rhubarb: Contains fiber, vitamin K, calcium, and antioxidants. It’s known for its digestive properties.
• Strawberries: Rich in vitamin C, antioxidants, and manganese. They contribute to immune system support and overall health.
• Pectin: A natural fiber found in fruits, aiding in gelling and potentially offering digestive benefits.

However, remember that jam is also high in sugar, so moderation is key!

Step-by-Step Guide to Homemade Rhubarb Strawberry Jam

Here’s a detailed recipe for making your own rhubarb strawberry jam:

Ingredients:

• 4 cups chopped rhubarb (about 1 pound)
• 4 cups hulled and halved or quartered strawberries (about 1 pound)
• 7 cups granulated sugar
• 1/4 cup lemon juice
• 1 (1.75 ounce) package powdered pectin

Equipment:

• Large, heavy-bottomed pot or Dutch oven
• Wooden spoon or heat-resistant spatula
• Sterilized canning jars (pint or half-pint) with lids and bands
• Canning funnel (optional)
• Jar lifter

Instructions:

1. Prepare the Fruit: Wash and chop the rhubarb and strawberries. Combine them in the large pot.
2. Add Lemon Juice: Stir in the lemon juice. This helps activate the pectin and brightens the flavor.
3. Incorporate Pectin: Measure the pectin and stir it into the fruit mixture. Make sure the pectin is thoroughly combined before adding the sugar. This is crucial to prevent clumping.
4. Bring to a Boil: Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring constantly to prevent sticking.
5. Add Sugar: Once boiling, quickly add all the sugar and continue stirring constantly. The mixture will seem liquidy at first, but don’t worry!
6. Return to a Rolling Boil: Bring the mixture back to a full, rolling boil that cannot be stirred down. Continue boiling for exactly 1 minute, stirring constantly.
7. Test for Set: Remove the pot from the heat. To test for set, place a small spoonful of jam on a chilled plate. Let it sit for 30 seconds. If it wrinkles when you gently push it with your finger, it’s ready. If not, return the pot to the heat and boil for another minute, then retest.
8. Remove Foam: Skim off any foam that forms on the surface of the jam using a spoon.
9. Fill Jars: Carefully ladle the hot jam into the sterilized jars, leaving 1/4 inch headspace. Wipe the jar rims clean with a damp cloth.
10. Process in a Boiling Water Bath (Optional but Recommended for Long-Term Storage): Place the lids on the jars and screw on the bands until fingertip-tight. Lower the jars into a boiling water bath, ensuring they are covered by at least 1 inch of water. Bring the water back to a boil and process for 10 minutes for half-pint jars and 15 minutes for pint jars (adjust processing time based on altitude). Remove the jars from the water bath and let them cool completely on a towel-lined surface. You should hear a “pop” as the lids seal.
11. Check Seals: After the jars have cooled, check the seals by pressing down on the center of each lid. If the lid doesn’t flex, it’s sealed. If a lid flexes, refrigerate the jar immediately and use the jam within a few weeks.
12. Store: Store sealed jars in a cool, dark place for up to a year.

Common Mistakes to Avoid

• Not sterilizing jars properly: This can lead to mold growth and spoilage. Always sterilize your jars before filling them with hot jam.
• Adding sugar too early: Adding sugar before the pectin is properly dissolved can cause it to clump.
• Under or overcooking: Under-cooked jam will be too runny, while overcooked jam can be too thick or have a burnt flavor.
• Incorrect headspace: Leaving too much headspace can prevent a proper seal, while not enough can cause the jam to overflow during processing.
• Forgetting the lemon juice: Lemon juice is essential for activating the pectin and providing a balanced flavor.

Variations and Creative Additions

Want to get creative? Here are some ideas:

• Spice it up: Add a pinch of ground ginger or a cinnamon stick while cooking for a warm, comforting flavor.
• Citrus zest: Include the zest of an orange or lemon for an extra burst of citrus flavor.
• Vanilla: Add a teaspoon of vanilla extract after removing the jam from the heat for a richer, more complex flavor.
• Low-Sugar Option: Explore using less sugar or a sugar substitute like stevia or erythritol. Adjust pectin accordingly.

Table: Comparing Different Pectin Types

Frequently Asked Questions (FAQs)

Can I use frozen rhubarb and strawberries?

Yes, you can. Thaw them completely and drain off any excess liquid before using them in the recipe. Frozen fruit may release more water, so your jam might take slightly longer to set.

How do I sterilize my canning jars?

There are several methods:

• Boiling Water: Place the jars in a large pot, cover them with water, and boil for 10 minutes.
• Oven: Place the clean jars on a baking sheet and bake at 250°F (120°C) for 20 minutes.
• Dishwasher: Run the jars through a hot wash cycle with a heated drying cycle.

Always keep the jars hot until you are ready to fill them.

What happens if my jam doesn’t set?

If your jam is too runny, you can try re-cooking it. Add 1/4 cup of lemon juice and 2 tablespoons of pectin to the pot and bring it back to a boil for another minute or two, then retest. Ensure you didn’t accidentally use old or expired pectin, as this will not work effectively.

Can I use honey instead of sugar?

While you can use honey, it will alter the flavor and texture of the jam. Honey is sweeter than sugar, so you will need to adjust the amount accordingly. You will also need to use a low-sugar pectin.

How long does rhubarb strawberry jam last?

Properly sealed and processed jars can last for up to a year in a cool, dark place. Once opened, store the jam in the refrigerator for up to 2-3 weeks.

What is the best type of pectin to use?

Regular pectin is suitable for most recipes, but if you are using less sugar, you will need to use a low-sugar or no-sugar pectin. Follow the instructions on the pectin package carefully.

Why is my jam foamy?

Foam is a normal byproduct of the cooking process. It is caused by air bubbles trapped in the jam. Skimming it off before filling the jars will improve the appearance of your finished product.

Do I have to process the jars in a boiling water bath?

While optional, processing in a boiling water bath is highly recommended for long-term storage. It ensures that the jars are properly sealed and reduces the risk of spoilage. If you choose not to process them, you should refrigerate the jam and use it within a few weeks.

Can I double or triple the recipe?

Yes, you can, but be aware that it may take longer for the jam to come to a boil and reach the proper setting point. Make sure to use a pot large enough to accommodate the increased volume.

What altitude adjustments do I need to make for processing?

If you live at a high altitude, you will need to increase the processing time in the boiling water bath. Consult a reliable canning guide for specific recommendations for your altitude. As a general rule, add 5 minutes for elevations between 1,001 and 3,000 feet; add 10 minutes for elevations between 3,001 and 6,000 feet; and add 15 minutes for elevations above 6,000 feet.

My jam is too thick. What can I do?

Unfortunately, there’s not much you can do to thin out overly thick jam once it’s cooled. You could try adding a tablespoon or two of hot water and stirring it well, but this might affect the flavor and consistency. It’s best to avoid overcooking in the first place.

Can I make this jam without pectin?

Making jam without added pectin is possible, but it relies on the natural pectin content of the fruit and requires longer cooking times. Rhubarb is relatively low in pectin, so you’d likely need to add another high-pectin fruit, such as apples or cranberries, and cook the jam down until it reaches the desired consistency. This method is less predictable and may result in a less stable jam.

Enjoy the fruits (and rhubarb!) of your labor! This homemade rhubarb strawberry jam is sure to become a family favorite.

Ready to Level Up Your Cooking? Watch This Now!