Reduce heat to medium; simmer, stirring often, until the mixture registers 220 degrees F on a candy thermometer and becomes … I added more lemon juice to mine and it brought the tartness of the rhubarb out more. Total Time: 8 hours 35 minutes Small batch strawberry rhubarb jam with a hint of ginger and lime. Allow to stand at room temperature for 10 minutes, stirring occasionally. You can certainly taste it in this recipe, but you can also increase the amount of rhubarb and decrease the amount of strawberry if you want and the recipe will still work. Continue to cook, stirring occasionally, until the jam thickens (photo 5). Once mixture starts to bubble, reduce heat to medium low. Chop rhubarb into 1/2" chunks. My mom, Soffia, came here from Iceland. Fresh rhubarb is best but use frozen if that is all you can find. Will definitely make again. … Click here for a PDF print version . Bring to boil. It’s sweet and gooey and the rhubarb adds just enough tartness to make it perfect. Absolutely. Please leave me a comment below to let me know what you think! I have a large rhubarb plant in my garden and when I have a good harvest year I am able to make recipes such as rhubarb orange chutney (amazing added to a cheese board! The balance was perfect as was the final consistency. You'll want the mixture to reach at least 205 degrees F. I like to store my jam in mason jars (photo 6). Stir with a wooden spoon until sugar dissolves and mixture comes to the boil. I don't but I'm swimming in blueberries from my garden so I should make some! The combination is perfectly sweet and tart all at the same time. You could try that with new lids perhaps. You can do this in your dishwasher using the sterilize cycle or you … My preference is always to make things seasonally when produce is fresh, but since both the strawberries and rhubarb are both cooked down, it makes no difference at all - zero, zilch, nada - whether you use fresh or frozen fruit. 1. ), rhubarb-cast-iron-crisp, rhubarb cake, rhubarb bread with orange icing and my personal favorite, rhubarb strawberry margarita! Add sugar and lemon peel; stir to combine. box of Fruit Pectin {I used Sure-Jell} Directions. You do not have to mess around with buying packs of pectin. 1-1/4 lbs strawberries, hulled and quartered, 4 cups prepared, 1 -1/4 lbs Rhubarb, trimmed, sliced into ¼ inch pieces, 4 cups prepared. Serve on a buttered, toasted English muffin. Stir rhubarb into the 1 1/2 cups crushed berries. My rhubarb was a bit stringy (I live in LA and we don't get the best stuff) and I only peeled the really obvious stands. I have hundreds of recipes for you to make. Reasons to add rhubarb to your strawberry jam recipe: First, rhubarb is much cheaper than strawberries (at least mine was). The quality of the jam will depend on the quality of the fruit. Remove from heat. This Strawberry Rhubarb Freezer Jam is a simple and easy homemade jam recipe made with fresh strawberries and fresh rhubarb! As an Amazon Associate and member of other affiliate programs, Savoring The Good, LLC may earn from qualifying purchases. If you don't want to can the jam, it will keep in the refrigerator for a couple of weeks, but let's face it - canning is fun! Let … Set aside for 10 minutes to allow the mixture to macerate and the sugar to dissolve. Center lid on jar and apply band, adjust to fingertip tight. Transfer filled jars to pot of gently boiling water and let boil for 10 minutes. I canned a number of wonderful strawberry recipes this year, but none of them hold a candle to the Strawberry-Rhubarb Jam recipe directly from the pages of the canning bible—the Ball Blue Book Guide to Preserving. Your email address will not be published. Then push it with your finger; if it crinkles, the jam … Wash lids in warm soapy water and set aside with clean, damage-free bands. If you've ever made a homemade strawberry jam recipe, adding rhubarb enhances both the flavor and texture! Slice strawberries in quarters and then mash slightly. I used the best possible strawberries in the world - Oregon Hood strawberries. Turned out to be one of our favorites, and we consider ourselves to be real jelly/jam experts . Get ready for a strawberry-rhubarb jam session! Check the rhubarb to ensure it is spoon or fork tender. Stir 5 min. Instructions Place the rhubarb and strawberries into a glass bowl, top with the sugar and lemon juice, cover with cling film and leave over night. or until rhubarb is tender. I made two batches yesterday and they were amazing!! In a nutshell, when you cook down fruit like strawberries and rhubarb with sugar, the natural pectin in the fruit breaks down, but that pectin won't bind together because the individual cells actually repel one another. The jam tastes great on toast, oatmeal, or ice cream. This recipe post may contain affiliate links. Yield: 7 to 9 pint jars . Stir strawberry mixture into rhubarb mixture; pulse in a food processor 8 to 12 times or until slightly chunky, stopping to scrape down sides. Plan on cooking jam for about an hour and temperature of the mixture is over 205 degrees F. While the jam is cooking, sterilize four 1-cup jelly glass jars plus their rings and lids. This post was originally created in May 2016 and has been updated with process photos, helpful information, and cooking tips. I love to create the BEST versions of your favorite recipes. This post was adapted from the recipe on PreservingFresh.com. Add sugar, vanilla and butter all at once, stirring to dissolve the sugar. Transfer sterilized jars, lids, and bands to a clean dish towel. Leave a comment below about this recipe and give it some stars by clicking the stars in this recipe card up above. Crush the mixture together (I use my potato masher), and then add in the lemon juice. Add the pectin when the mixture boils. Prepare 2 cups rhubarb - diced 2 cups crushed strawberries 5 1/2 cups sugar 1/4 cup lemon juice 1 package powdered pectin 1 pound rhubarb, leaves removed. Place the chopped berries and rhubarb in a glass or ceramic … I actually got a few more jars out of a double batch. https://www.tasteofhome.com/recipes/flavorful-strawberry-rhubarb-jam If you’ve ever made a homemade strawberry jam recipe, adding rhubarb enhances both the flavor and texture! Strawberry and rhubarb are so amazing together. What do you know? Place lids on jars, and secure ring bands. Bring to a boil over medium heat, stirring … There's a little food science involved in understanding the importance of adding lemon. Heating jars in simmering water until ready to use, but do not boil. Combine strawberries, rhubarb, sugar and salt in a heavy 6-quart pot; bring to a simmer over medium-high heat, stirring often. Make sure to measure the fruit as you add it into a medium-sized pot. This is a pectin-free strawberry rhubarb jam recipe. Place rhubarb in an eight-quart Dutch oven and sprinkle with some of the sugar. Mash with a potato masher as fruit softens. Peace Out Girl Scouts, ~Mavis. Did you make this recipe? Place 3 saucers in the freezer for testing. Remove jars and cool 12-24 hours. Why we love this recipe. Strawberry rhubarb jam is such a classic that it really needs no introduction. Try to find fresh rhubarb that is deep red on the outside with thick firm stalks. Instructions Remove stems from strawberries and coarsely chop. Jam is easier and more forgiving than jelly so it’s a great place to begin your adventure in preserving! Strawberry rhubarb jam recipe. Only 4 ingredients, no pectin, and no canning required! Cook on medium high heat, stirring frequently. The tart rhubarb and sweet strawberries are the perfect pair in this old fashioned favorite. You can easily store it in your refrigerator or freezer, or can it in a water bath to last all year long! Ladle hot jam into a hot jar leaving a 1/4 inch headspace. Mash with a potato masher as fruit softens. This strawberry-rhubarb jam is pretty much life-changing. I actually use more than twice the amount of rhubarb in this recipe than I do strawberries. (or buy them already picked) It's fun to go pick your own and you can obviously get better quality ones! I made this as written but it only yielded 3 small jam jars for me. It is optional. Strawberry Rhubarb Jam Recipe. The jam is delicious, and I can’t wait to give it to him tomorrow for Father’s Day! Add 1/2 cup water. This jam should be processed in a water-bath canner to make the jam shelf stable but if a water bath canner is not available, freezer jam can be made. A culinary blogger for 11 years Sarah helps the home cook prepare her recipes with professional results. This recipe for homemade strawberry-rhubarb jam is a perfect choice, especially if you are a jam newbie. Stir over medium low heat until Truvía® Natural Sweetener is dissolved. 1 (1.75-ounce) package pectin for less or no sugar needed recipes. Transfer to a medium glass or nonmetallic bowl. My advice to each and every one of you is to buy as much rhubarb from the farmers' market when it's in season as your freezer can hold and freeze it yourself. Cook slowly until the sugar dissolves. Crush strawberries and slice rhubarb into 1/2 inch pieces. (about 3 large stalks, cut into 1⁄2" cubes). This Strawberry Rhubarb Jam recipe is easy and takes less than an hour to make a small batch of 3 to 4 pints. 1. Mix rhubarb and sugar in a large heavy pot and let stand for 2 hours; stir in lemon juice and strawberries. The next day sterilise 4 x 450ml jars or equivalent (see notes below). Canning in jars is easy when you know How to Make Strawberry Rhubarb Jam from fresh rhubarb, strawberries, sugar and lemon without pectin. Process jars 10 minutes, adjusting for altitude. Measure exactly 1-3/4 cups prepared rhubarb into saucepot with strawberries; mix well. Cut up the strawberries into small chunks. To test it is set, put ½ tsp on a very cold plate and leave it for a minute. A classically trained chef, a grad of JWU, 11-year culinary blogger Sarah Mock helps the home cook prepare her recipes with professional results. Reply. When lowering the pH of your mixture, it neutralizes the negative charges on the pectin (the thing that made the cells repel), and then the jam can come together and gel. Heating jars in simmering water until ready to use, but do not boil. Cut up the rhubarb into small chunks (about 1/2 inch pieces). Remember where you saw it first. I do this by boiling them in water for 10 minutes or I boil the lids and run the rings and glass jars through the dishwasher. Transfer to a medium glass or nonmetallic bowl. https://www.planted365.com/2020/05/29/strawberry-rhubarb-jam Wash lids in warm soapy water and set aside with clean, damage-free bands. Once the jam begins to boil, partially cover the pan, adjusting the lid so that it covers about 80% of … Sign up to have my recipes emailed to you. Makes 64 servings (4 half-pint jars) Calories 10 Prep Time 30 minutes Total Time 1 hour, 30 minutes Made with Splenda® Original Sweetener. You will see that this recipe is not only incredibly simple with only four ingredients, but it is extremely easy to make. Bring to the boil, stirring occasionally so that it doesn’t stick. Strawberries are already incredibly sweet, so the addition of a ton of sugar is just nauseating. I added chia seeds to help thicken. Measure 2-1/4 cups prepared strawberries into 6- or 8-qt. Mix together rhubarb, strawberries, sugar, lemon juice and basil in a non-reactive bowl and let stand … Ball Mason Jar Lids - Regular Mouth - Leak Proof, Ball Mason 4oz Quilted Jelly Jars with Lids and Bands, Set of 12. Reduce heat; cover and simmer 2 … It was a little less firm than I thought It would be, but it tastes delicious. Good appetite! That chemical engineering degree of mine wasn't a total waste after all! Measure exactly 3 cups of rhubarb into a medium saucepan. 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