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This homemade strawberry rhubarb jam captures the perfect balance of sweet strawberries and tart rhubarb in a spreadable treat that brightens any breakfast table. I've been making this jam for years, and the vibrant ruby color never fails to impress guests who always ask for the recipe.
I first created this recipe when my neighbor's rhubarb plant was producing more than she could handle. She arrived at my door with armfuls of the crimson stalks, and this jam became my way of preserving that neighborly kindness in jars we both enjoyed long into winter.
Ingredients
- Ripe strawberries: these provide natural sweetness and that classic red color, choose berries that are fragrant and fully red
- Fresh rhubarb: adds tartness and helps the jam set properly, look for firm stalks with bright color
- Lemon juice: acts as a natural preservative and brightens the flavor, always use fresh for best results
- Pectin: ensures your jam reaches the perfect consistency, follow package measurements exactly
- Granulated sugar: not just for sweetness but crucial for preservation and setting, don't reduce the amount
Step-by-Step Instructions
- Prep Your Equipment:
- Begin by washing and sterilizing your jars and lids thoroughly. This step is crucial for food safety and ensuring your jam lasts. Place jars in a boiling water bath for at least 10 minutes and keep them hot until filling time.
- Prepare the Fruit:
- Wash strawberries carefully, remove the green tops, and chop into small pieces. For rhubarb, remove any leaves which are toxic, wash the stalks thoroughly, and dice into small pieces about 1/4 inch thick for even cooking.
- Create Your Base:
- In a large, heavy-bottomed pot, layer and mash the strawberries until you have exactly 2 1/2 cups of mashed berries. The precise measurement ensures proper setting. Add the chopped rhubarb, pectin, and lemon juice, stirring to combine completely.
- Bring to Boil:
- Heat the mixture over medium-high heat, stirring constantly to prevent sticking or burning. The stirring is essential as the mixture will thicken as it heats. Continue until you reach a full rolling boil that cannot be stirred down.
- Add Sugar and Boil Again:
- Pour in all the sugar at once and stir vigorously to dissolve completely. Return the mixture to a full rolling boil and maintain for exactly one minute, timing precisely for perfect consistency.
- Finish the Jam:
- Remove from heat and continue stirring for 5 minutes to ensure even distribution of fruit. Skim off any foam that forms on top as this can affect the clarity and appearance of your finished jam.
- Fill the Jars:
- Carefully ladle hot jam into prepared hot jars, leaving 1/4 inch headspace at the top. Wipe the rims with a clean, damp cloth to ensure no sticky residue prevents a proper seal.
- Seal and Process:
- Apply the lids and rings, tightening just until fingertip tight. Allow jars to cool completely undisturbed for 24 hours, listening for the satisfying "ping" that indicates a successful seal.
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My grandmother always said the secret to perfect jam was patience during the stirring process. She would hum softly while stirring, claiming the jam could sense impatience. While I cannot scientifically verify her theory, I find myself humming her tunes every time I make this recipe, and my jam always turns out perfectly.
Storage and Shelf Life
Properly sealed jars of this strawberry rhubarb jam will last up to one year when stored in a cool, dark place like a pantry or cabinet. The high sugar content acts as a natural preservative, while the acidity from the rhubarb and lemon juice helps prevent spoilage. Once opened, store your jam in the refrigerator where it will remain fresh for up to three weeks. Look for any signs of mold or fermentation before using, though with proper canning techniques, this rarely occurs.
Creative Serving Suggestions
While spreading this vibrant jam on toast or English muffins is delightful, consider thinking beyond breakfast. Try warming a spoonful to drizzle over vanilla ice cream for a quick dessert. Use it as a filling between cake layers or in thumbprint cookies. For a savory application, spread a thin layer on a cheese board alongside sharp cheddar or creamy brie the tangy sweetness complements rich cheeses beautifully. My personal favorite is spooning it over plain Greek yogurt with a sprinkle of granola for a perfect balance of sweet, tart, and crunchy textures.
Seasonal Variations
The beauty of this recipe lies in its adaptability. In early spring when rhubarb first appears but strawberries aren't yet at their peak, try substituting half the strawberries with ripe raspberries. Later in summer, add a cup of blueberries to create a mixed berry version with deeper flavor notes. For a holiday twist, add a cinnamon stick and star anise during cooking then remove before canning. Each variation maintains the basic proportions but offers a new flavor profile to enjoy throughout the year.
Frequently Asked Questions
- → How do I ensure the jam sets properly?
Make sure to use the correct ratio of fruit, sugar, and pectin, and boil the mixture for the recommended time to activate the pectin fully.
- → Can I use frozen fruit for this?
Yes, you can use frozen strawberries and rhubarb, but make sure to thaw them completely and drain any excess liquid before beginning.
- → How do I sterilize jars for canning?
Wash jars and lids in hot soapy water, rinse well, and sterilize in boiling water for 10 minutes before filling with hot jam.
- → How long does the jam last?
Properly sealed jars of jam can last up to one year when stored in a cool, dark place. Refrigerate any opened or unsealed jars.
- → Can I reduce the sugar in the recipe?
Reducing sugar may affect the jam's texture and shelf life, but low-sugar pectin can be used to maintain consistency with less sugar.