Rhubarb-Strawberry-Jam

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Servings: 6 Difficulty: Advanced
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A bright, tart, and sweet preserves perfect for toast or yogurt
Rhubarb-Strawberry-Jam recipe image
Rhubarb-Strawberry-Jam recipe image
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Rhubarb-Strawberry-Jam

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 0.0

Description

This vibrant Rhubarb-Strawberry Jam captures the perfect balance of sweet berries and tart rhubarb stalks. The combination creates a complex flavor profile that is both refreshing and deeply satisfying. Using liquid pectin ensures a beautiful, consistent set that holds its shape on toast while remaining spoonable for yogurt or oatmeal. The bright red hue is visually stunning, making it an excellent centerpiece for brunch or a thoughtful homemade gift. This recipe is straightforward, requiring minimal prep work before the jam comes to a boil. It is a classic preserve that showcases the best of spring and summer harvests, offering a taste of the season in every jar.

Ingredients

Directions

  1. Remove caps from strawberries and crush them, working one layer at a time.
  2. Trim ends off rhubarb stalks and thinly slice or chop them.
  3. Place chopped rhubarb in a small saucepan, add 1/4 cup water, cover, and simmer for 2 minutes until soft.
  4. Stir the softened rhubarb into the crushed strawberries.
  5. Measure exactly 3 1/2 cups of the fruit mixture; add a little water if necessary to reach the full measure.
  6. Pour the measured fruit mixture into a large 6- or 8-quart saucepan.
  7. Stir the 6 1/2 cups of sugar directly into the fruit mixture.
  8. Bring the mixture to a full rolling boil over high heat, stirring constantly.
  9. Boil hard for exactly 1 minute, stirring constantly.
  10. Remove the pan from heat.
  11. Stir in the liquid pectin immediately.
  12. Skim off any foam with a metal spoon.
  13. Ladle the hot jam into hot canning jars, leaving 1/4-inch headspace.
  14. Wipe jar rims clean with a damp cloth, apply lids, and screw on bands firmly.
  15. Process jars in a boiling water bath canner for 5 minutes.
  16. Remove jars and let cool undisturbed for 12 to 24 hours before checking seals.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 0.0kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

**Storage:** Store sealed jars in a cool, dark, dry place for up to 1 year. Once opened, refrigerate and consume within 3 weeks.

**Canning Safety:** Ensure your jars are properly sterilized and that the water bath covers the jars by at least 1-2 inches. Adjust boiling time based on your altitude if necessary.

**Ingredient Tip:** Use firm, ripe strawberries for the best flavor and color. Rhubarb adds necessary tartness to balance the high sugar content.

**Variation:** For a softer set, you can reduce the boiling time slightly, but the jam may not hold its shape as well on toast.

Keywords: jam, preserves, rhubarb, strawberry, canning, pectin, sweet, tart, fruit, breakfast, pantry, homemade
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