Description
Homemade Strawberry Rhubarb Jam brings summer’s sweetest flavors into a single spread, celebrating the perfect balance of tart rhubarb and luscious strawberries. Smooth and silky, this jam connects kitchen creativity with seasonal bounty, letting taste buds explore pure culinary delight.
Ingredients
Scale
Main Fruits:
- 3 cups (720 ml) chopped fresh rhubarb (about 34 stalks)
- 2 cups (480 ml) hulled and chopped fresh strawberries
Thickening and Flavor Enhancers:
- 1 box (1.75 ounces / 49 grams) powdered fruit pectin
- 1 tablespoon (15 ml) lemon juice
Sweetener:
- 4 cups (800 grams) granulated sugar
Instructions
- Chop rhubarb and strawberries into uniform, bite-sized pieces to ensure even cooking and consistent texture throughout the jam.
- Place prepared fruit in a spacious heavy-bottomed pot, incorporating fresh lemon juice to enhance flavor and aid in preservation.
- Gently heat the fruit mixture over medium-low temperature, stirring periodically to prevent sticking and promote gradual fruit breakdown.
- Sprinkle pectin evenly across the softening fruit, whisking thoroughly to eliminate any potential lumps and ensure smooth integration.
- Gradually elevate the heat, allowing the mixture to reach a vigorous, bubbling boil that cannot be stirred down.
- Pour granulated sugar into the boiling fruit in one swift motion, continuously stirring to prevent scorching and create a uniform consistency.
- Maintain the robust boil for precisely 60 seconds, watching carefully to prevent overflow and ensure proper jam setting.
- Remove the pot from heat, using a metal spoon to delicately skim away any foam accumulating on the surface.
- Carefully transfer the molten jam into sanitized glass containers, leaving minimal headspace to prevent air exposure.
- Thoroughly cleanse jar rims with a pristine cloth, then secure with sterilized lids and rings.
- Choose between two preservation methods: either process jars in a rolling water bath for 10 minutes or refrigerate immediately for shorter-term storage.
Notes
- Adjust sweetness by reducing sugar for a more tart jam or adding honey as a natural alternative sweetener.
- Swap fresh strawberries with frozen during off-season, ensuring similar texture and flavor intensity.
- Use pectin-free method by cooking fruit longer to naturally release pectin, perfect for those avoiding commercial thickeners.
- Store jam in cool, dark pantry for up to one year when properly processed, or refrigerate for immediate consumption within 3-4 weeks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snacks, Desserts
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 143
- Sugar: 27 g
- Sodium: 1 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 0 g
- Cholesterol: 0 mg