Strawberry Rhubarb Jam has a special place in my heart. Growing up, my grandmother would whip up a batch every summer, filling our kitchen with the sweet and tangy aroma of fresh strawberries and tart rhubarb. This delightful jam not only tastes amazing but also brings back fond memories of family gatherings and warm summer days. Today, I want to share my favorite Strawberry Rhubarb Jam Recipe with you, along with tips and tricks to make it perfect every time.
Why Strawberry Rhubarb Jam?
Strawberries and rhubarb are a classic pairing. The sweetness of strawberries perfectly balances the tartness of rhubarb. This jam is not just a treat for your toast; it can be used in desserts, as a topping for yogurt, or even in savory dishes. Whenever I make this jam, I feel like I’m capturing a little piece of summer in a jar.
Ingredients for Strawberry Rhubarb Jam
To make this jam, you will need a few simple ingredients. Here’s what you will need:
- 2 cups fresh strawberries, hulled and chopped
- 2 cups rhubarb, chopped into small pieces
- 1 ½ cups granulated sugar
- 1 tablespoon lemon juice
- 1 packet fruit pectin (like Sure-Jell)
How to Make Strawberry Rhubarb Jam
Before diving into the cooking process, it’s essential to prepare your fruit properly. Start by washing the strawberries and rhubarb thoroughly. Remove the green tops from the strawberries and chop them into small pieces. For the rhubarb, trim the ends and cut them into small chunks.
I always remember my grandmother teaching me to chop the fruit evenly. This ensures that the jam has a nice texture and the flavors meld together beautifully.
Cooking the Jam
Now comes the fun part—cooking the jam! Here’s how to do it:
- In a large pot, combine the chopped strawberries and rhubarb.
- Add the sugar and lemon juice. Stir everything together until the fruit is well coated.
- Let the mixture sit for about 30 minutes. This allows the fruit to release its juices and makes for a more flavorful jam.
- After 30 minutes, place the pot over medium heat. Bring the mixture to a boil, stirring frequently.
As the mixture heats up, you’ll notice it bubbling and thickening. This is where the magic happens!
Adding the Pectin
Once the mixture is boiling, it’s time to add the pectin. Here’s how to do it:
- Stir in the packet of fruit pectin. Make sure to mix it well to avoid any clumps.
- Continue to boil the mixture for another 1-2 minutes. You want to ensure the pectin is fully dissolved and incorporated.
This step is crucial for achieving that perfect jam consistency. I always find that using pectin helps the jam set nicely, giving it a smooth texture.
Testing the Jam for Consistency
To know when your jam is ready, you can do a simple test. Take a cold spoon and dip it into the jam. Let it cool for a few seconds, then run your finger through the jam on the spoon. If it holds its shape and doesn’t run back together, it’s ready to be jarred.
I remember the excitement I felt when I first learned this trick. It’s such a simple way to check if your jam is at the right consistency without any fancy tools.
Jarring the Jam
Once the jam has reached the desired consistency, it’s time to jar it up. Here’s how to do it safely:
- Sterilize your jars and lids by boiling them in water for 10 minutes.
- Using a ladle, fill each jar with the hot jam, leaving about 1/4 inch of space at the top.
- Wipe the rims of the jars with a clean cloth to remove any residue.
- Place the lids on the jars and screw on the bands until they are fingertip-tight.
Be careful when handling hot jars! I always use a jar lifter to avoid burns.
Canning the Jam
If you want to preserve your jam for longer, canning is the way to go. Here’s a simple process:
- Place the filled jars in a canning pot and cover them with water.
- Bring the water to a boil and process the jars for about 10 minutes.
- Remove the jars from the pot and let them cool on a clean towel or cooling rack.
After a few hours, you should hear the satisfying “pop” of the lids sealing. This sound always brings a smile to my face, knowing that my jam is safely sealed for future enjoyment.
Storing Your Strawberry Rhubarb Jam
Once your jam is cooled and sealed, it’s time to store it. You can keep the jars in a cool, dark place for up to a year. Once opened, store the jam in the refrigerator and use it within a few weeks.
I love giving jars of this jam as gifts. It’s a thoughtful present for friends and family, especially during the holidays.
Ways to Enjoy Strawberry Rhubarb Jam
Now that you have your delicious jam, you might be wondering how to use it. Here are some of my favorite ways to enjoy it:
- Spread it on toast or bagels for a sweet breakfast treat.
- Use it as a topping for pancakes or waffles.
- Mix it into yogurt or oatmeal for added flavor.
- Add it to desserts like cheesecakes or ice cream.
- Use it as a filling for pastries or thumbprint cookies.
The possibilities are endless! I often find myself experimenting with new ways to incorporate this jam into my meals.
Tips for Strawberry Rhubarb Jam
To ensure your Strawberry Rhubarb Jam turns out perfectly every time, here are some tips:
- Use fresh, ripe strawberries and rhubarb for the best flavor.
- Adjust the sugar according to your taste. If you like it sweeter, add more sugar.
- Be patient while cooking. Allow the jam to boil for the right amount of time for a good set.
- Don’t skip the pectin. It’s essential for achieving the right consistency.
Making Strawberry Rhubarb Jam is a delightful experience that brings back memories of my childhood. It’s a simple process that results in a delicious treat, perfect for sharing with loved ones. I hope you enjoy making this jam as much as I do. Whether you spread it on toast or use it in your favorite desserts, this Strawberry Rhubarb Jam Recipe is sure to be a hit.