Rhubarb-Strawberry-Jam

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.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 6

Calories: 0.0

Dietary: Gluten-free, Vegan, Vegetarian

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

1 quart Fresh strawberries
6.5 cups Sugar
1 pound Rhubarb
1 pouch Liquid pectin
1/4 cup Water

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

Read it online: https://www.chefs-mate.com/recipe/rhubarb-strawberry-jam/