Description of this recipe: This Rhubarb and Strawberry Jam is a vibrant and flavorful spread that captures the essence of spring. The tartness of rhubarb beautifully complements the sweetness of strawberries, creating a delightful balance that’s perfect for toast, scones, or even as a glaze for grilled meats. The addition of strawberry gelatin not only enhances the strawberry flavor but also helps with thickening, ensuring a perfect jam consistency every time.
Why you will love this recipe: You’ll fall in love with this jam because it’s surprisingly easy to make, bursting with fresh, seasonal flavors, and incredibly versatile. It’s a fantastic way to preserve the bounty of spring and enjoy a homemade treat throughout the year. The vibrant color and sweet-tart taste are guaranteed to brighten your day, and the satisfaction of making your own jam is simply unparalleled. Plus, homemade jam makes a thoughtful and appreciated gift!
Introduction
Springtime brings a symphony of flavors, and few combinations sing as sweetly as rhubarb and strawberries. This Rhubarb and Strawberry Jam is a testament to that harmonious pairing. It’s a recipe that I’ve refined over the years, tweaking it until it achieved the perfect balance of tartness, sweetness, and a beautiful, spreadable consistency. This isn’t just another jam recipe; it’s an experience. It’s the aroma of simmering fruit filling your kitchen, the satisfaction of ladling glistening jam into sterilized jars, and the joy of knowing you’ve created something truly special.
This recipe is also beginner-friendly. While jam-making can seem intimidating, this simplified version takes the guesswork out of the equation. The strawberry gelatin acts as a reliable thickening agent, ensuring a consistent result even for novice jam makers. So, gather your ingredients, roll up your sleeves, and prepare to be amazed at how easy it is to create a jar of pure springtime delight.
Ingredients:
- 4 cups chopped rhubarb (about 1 pound) – Choose bright pink or red stalks for the most vibrant color and best flavor. Trim off any leafy greens, as they are toxic.
- 3 cups granulated white sugar – Adjust the amount slightly to your preference depending on the tartness of your rhubarb.
- 1 (3 ounce) package strawberry flavored gelatin mix (like Jell-O) – This provides extra strawberry flavor and helps the jam thicken.
- 1/4 cup water – Used to dissolve the gelatin mix before adding it to the rhubarb mixture.
Preparation:
Step 1: Prepare the Rhubarb and Sugar:
In a large, heavy-bottomed saucepan (stainless steel or enamel-coated cast iron is ideal to prevent scorching), combine the chopped rhubarb and granulated sugar. Gently stir the mixture to ensure the sugar is evenly distributed throughout the rhubarb. This is an important step as it allows the sugar to begin drawing out the natural juices from the rhubarb. Let this mixture sit, undisturbed, for about 10 minutes. You’ll notice the rhubarb starts to glisten as the sugar works its magic. This initial maceration process helps to create a more flavorful and naturally thickened jam.
Step 2: Bring to a Boil:
Place the saucepan over medium heat. It’s crucial to use a medium heat to avoid scorching the rhubarb. Stir the mixture frequently and gently. As the rhubarb heats up, it will release more of its juices. Continue stirring until the sugar is completely dissolved, and the mixture begins to simmer. Once the mixture reaches a rolling boil (a boil that continues even while stirring), proceed to the next step.
Step 3: Simmer Until Tender:
Once boiling, reduce the heat to low. This is where patience is key. Allow the mixture to simmer gently for approximately 10-15 minutes, or until the rhubarb becomes tender. Stir occasionally to prevent sticking. The rhubarb should break down easily when pressed against the side of the pan with a spoon. The cooking time may vary slightly depending on the thickness of your rhubarb stalks.
Step 4: Dissolve the Gelatin:
While the rhubarb is simmering, prepare the strawberry gelatin. In a small bowl, combine the strawberry gelatin mix with 1/4 cup of water. Stir vigorously until the gelatin is completely dissolved. Make sure there are no clumps of gelatin remaining. The dissolved gelatin will appear as a vibrant red, clear liquid. This step ensures that the gelatin will incorporate smoothly into the jam.
Step 5: Combine and Boil Again:
Once the rhubarb is tender, gently stir the dissolved strawberry gelatin into the rhubarb mixture. Be sure to mix well to evenly distribute the gelatin throughout the jam. Increase the heat to medium-high and bring the jam back to a rolling boil, stirring constantly. This second boil is crucial for activating the pectin in the gelatin and ensuring the jam sets properly. Boil for exactly 1 minute, stirring continuously to prevent scorching. The mixture will become slightly thicker and more glossy.
Step 6: Skim, Ladle, and Jar:
Remove the saucepan from the heat. Using a spoon, skim off any foam that has formed on the surface of the jam. This step improves the clarity and appearance of the finished jam. Ladle the hot jam into sterilized jars, leaving approximately 1/4 inch of headspace at the top of each jar. Headspace is the empty space between the top of the jam and the lid, which is important for proper sealing during the canning process.
Step 7: Wipe, Seal, and Process:
Wipe the rims of the jars carefully with a clean, damp cloth to remove any spilled jam. This ensures a proper seal. Place sterilized lids on the jars and tighten the bands until they are fingertip tight – not too loose, not too tight. Processing the jars in a boiling water bath is crucial for long-term storage. Place the filled jars in a boiling water bath canner, ensuring that they are completely submerged in water (at least 1-2 inches above the lids). Bring the water to a rolling boil and process for 10 minutes. Adjust processing time for altitude if necessary.
Step 8: Cool and Check Seals:
Carefully remove the jars from the water bath canner using a jar lifter. Place them on a towel-lined surface to cool completely. As the jars cool, you should hear a “pop” sound as the lids seal. Once the jars are completely cool, check the seals by pressing on the center of the lid. If the lid doesn’t flex up and down, the jar is properly sealed. If the lid flexes, the jar didn’t seal properly and should be refrigerated and used within 3 weeks, or reprocessed with a new lid.
Step 9: Store:
Store the properly sealed jars of Rhubarb and Strawberry Jam in a cool, dark place for up to a year. Once opened, refrigerate the jam and use it within 3 weeks for optimal freshness and flavor.
COOKING Rating:
- Difficulty: Easy
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Serving Suggestions:
- Spread generously on toast, biscuits, or scones.
- Use as a filling for thumbprint cookies or pastries.
- Serve alongside cheese and crackers for a delightful appetizer.
- Swirl into yogurt or oatmeal for a flavorful breakfast.
- Glaze grilled chicken or pork for a sweet and tangy finish.
- Use as a topping for ice cream or pancakes.
Tips:
- Sterilize your jars: Sterilizing the jars is essential to prevent spoilage. Wash jars in hot, soapy water, then place them in a boiling water bath for 10 minutes. Alternatively, you can run them through a dishwasher cycle with a sanitizing setting.
- Use high-quality ingredients: The better the quality of your rhubarb and strawberries, the better your jam will taste.
- Adjust sweetness to taste: If your rhubarb is particularly tart, you may need to add a bit more sugar to achieve the desired level of sweetness. Taste the mixture after it has simmered for a few minutes and adjust accordingly.
- Don’t overcook: Overcooking the jam can result in a thick, gummy texture. Cook it just until the rhubarb is tender and the gelatin is fully incorporated.
- Proper sealing is crucial: Make sure your jars are properly sealed to prevent spoilage. If a jar doesn’t seal properly, refrigerate it immediately and use it within 3 weeks.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Nutritional Information: (Per tablespoon, approximate)
Note: Nutritional information can vary depending on specific ingredients and serving sizes.
- Calories: 50
- Protein: 0g
- Sodium: 5mg
Conclusion
This Rhubarb and Strawberry Jam is more than just a recipe; it’s a celebration of spring’s bounty and the joy of homemade goodness. With its vibrant flavor, beautiful color, and easy-to-follow instructions, this jam is sure to become a family favorite. So, grab your rhubarb and strawberries, and get ready to create a jar of sunshine!
Questions and Answers:
Q1: Can I use frozen rhubarb for this recipe?
A: Yes, you can definitely use frozen rhubarb! Just make sure to thaw it completely and drain off any excess liquid before adding it to the saucepan. Frozen rhubarb may release more water during cooking, so you might need to simmer it for a slightly longer time to achieve the desired jam consistency.
Q2: I don’t have strawberry gelatin mix. Can I substitute something else?
A: While the strawberry gelatin adds both flavor and thickening power, you can try using a different flavor of gelatin, like raspberry or even plain gelatin. If using plain gelatin, you might want to add a tablespoon of lemon juice to brighten the flavor and enhance the setting properties. Keep in mind that the final color and flavor profile will be slightly different. You can also use pectin but the proportions will be different than gelatin.
Q3: How do I know if my jam is going to set properly?
A: The gelatin in this recipe helps ensure a reliable set. To test the jam’s consistency, place a small spoonful of the hot jam on a chilled plate. Put the plate in the freezer for a minute or two. Then, push the jam with your finger. If it wrinkles or jells, it’s ready. If it’s still runny, continue simmering for a few more minutes, then test again.
Q4: My jam is too thick. What can I do?
A: If your jam turns out too thick, you can add a tablespoon or two of water to the saucepan and gently heat the jam, stirring constantly, until it reaches the desired consistency. Be careful not to add too much water, as this can dilute the flavor.
Q5: Can I double or triple this recipe?
A: Yes, you can easily double or triple this recipe. Just be sure to use a larger saucepan to accommodate the increased volume of ingredients. You may also need to increase the cooking time slightly. When processing the jars in a boiling water bath, make sure they are still completely submerged in water.
