Today, I am going to share with you a lovely recipe for the Strawberry & Rhubarb Jam. This recipe is just so easy and doesn’t even have pectin. 🙂 Though I have made Strawberry Jam a couple of times before, Rhubarb was something new for me. I came across this combination first at Coles food magazine and wanted to give it a try. Since rhubarb were best in the season now, I didn’t want to miss out on these. I referred to this magazine to know how to use/cook rhubarb, and have followed my usual Strawberry Jam Recipe here, as i felt the recipe in the magazine had used too much of sugar and slightly different technic. Lemon juice are naturally high in pectin and will help our jam to set. Hope you would like this sweet & tart Jam, that would tickle anyones taste buds. 🙂
- 300 gm Strawberries, hulled and coarsely chopped
- 3 Rhubarb stalks, ends trimmed and cut into 1/2 inch cubes
- 3/4 – 1 cup Caster Sugar
- 2 tbsp Lemon Juice
- Combine strawberries, rhubarb, lemon juice and sugar in a large saucepan.
- Keep a small saucer in the freezer to chill. You will need it later to test if the jam is set.
- Place over the low heat. Cook stirring occasionally for 10 minutes or until the sugar has dissolves.
- Increase the heat to medium-high and bring the mixture to a rolling boil.
- Mash the strawberries & rhubarb as you stir them, and continue to boil until the jam has thickened and bubbles have completely covered the surface of the sauce pan. ( It will take around 10-15 minutes for the jam to set)
- Remove the jam from the heat and check if the jam is set now.
- Jam Set Test: Place a spoonful of jam on the chilled saucer. Return the saucer to the freezer for a minute. Run your finger through the jam to test if it wrinkles and gels. If it doesn’t, return to heat for 5 mins and repeat the test.
Sterilize the Preserving Jars:
- While you start making the jam, sterilize the jars simultaneously.
- To sterilize, place jars and lids in a deep saucepan and cover with cold water. Bring to the boil.
- Cover the pan and reduce heat, boil gently for another 10 mins.
- Remove sterilized jars and lids with a tong, and place upside down on a clean tea towel.
- Carefully divide hot jam among the warm sterilized jars, leaving 1/8″ of the rim.
- Wipe the edges of the jar, apply lids and process in a boiling water for another 10 minutes.
- Remove the jars from the pan and set them to cool on a folded towel.
- After the Jars are completely cool, check lids to ensure they have sealed by pressing the middle of the lid with finger. If the lid springs back the jar has not sealed. It will need to be refrigerated and is not shelf stable.
- Always use the freshest produce for Jams.
- I have used only 3/4 cup sugar for this recipe as the strawberries were sweet enough. You can use 1 cup if you like your jam little sweeter.
- You can skip Rhubarb (if its not available) and use 500 gms Strawberries to make Strawberry Jam following the same recipe.
- You can also make plain Rhubarb Jam too without Strawberries. But might need some flavoring to give it a nice touch.
- You can use Cinnamon powder or Vanilla paste to give your Jam a nice twist.
- Sterilizing the jars before storing the jams is advisable. But vacuuming the jam jars is optional if you are making a small batch as the jam is gonna vanish in a week.
- The jam should stay fresh even without vacuuming it air tight for 2 weeks. But my jams never lasted so long, it gets vanished in a week. 🙂
- If you find your Jam to have turned extra dry. Then just add 1/2 cup water and bring your jam to boiling point and slightly thicken. (Jam becomes dry is you had over cooked it.)
- Always clean Rhubarb well and trim both it’s end. The leafy part of rhubarb is said to be poisonous. Thus most of the supermarkets cut of the leaf and sell them.
- You can use Jams over Toast, Cakes, Frosting, Ice creams, Tart or any Snack Bars.