Rhubarb & Strawberry Jam
User Reviews
5
Rhubarb & Strawberry Jam
Description
Rhubarb & Strawberry Jam begins by combining sliced rhubarb and halved strawberries with sugar and lemon juice, left to macerate overnight to draw out the juices. After sterilizing jars and chilling saucers to test the set, the fruit mixture is heated gently until the sugar dissolves. Then it is brought to a rolling boil and cooked for around 14 minutes while periodically mashing strawberries to release their flavor and break them down.
Testing is done by placing drops on a cold saucer to check for tackiness, indicating the jam has reached its correct set point. Any scum formed is skimmed off before potting the jam into warm jars and sealing immediately while hot. This jam offers a pleasant balance of rhubarb tartness with strawberry sweetness and the brightness from lemon juice.
Jars are sterilized by washing and heating to prevent contamination and ensure preservation. Proper sealing and labeling help store the jam safely once cooled.
Ingredients
- 950 g rhubarb sliced into 2cm pieces
- 600 g strawberries stalks removed & halved
- granulated sugar to weigh same as prepared fruit mine was 1.42 kg
- 7 tsp lemon juice 35 ml
Instructions
- Place the rhubarb and strawberries into a glass bowl, top with the sugar and lemon juice, cover with cling film and leave over night.
- The next day sterilise 4 x 450ml jars or equivalent (see notes below).
- Place 3 saucers in the freezer for testing.
- Heat the fruit and sugar gently in a preserving pan (or large deep pan) until all the sugar has dissolved (stirring with a wooden spoon).
- Bring to a rolling boil and time for 14 minutes, stirring and squashing the strawberries with the back of the wooden spoon occasionally, then take off the heat.
- Place a few drops of jam on a cold saucer and place in fridge for a minute.
- Remove saucer from fridge and run finger through the jam, if it feels tacky ie not wet and runny then it's ready, if not keep boiling for 2 minutes at a time and testing until ready.
- Remove any scum with a spoon.
- Pot into the warm jars (I use a small fruit ladle) and place lids on immediately.
- Label when cool.
Notes
- Sterilize jars by washing and heating them at 140°C for 20 minutes; keep them warm until filling to ensure safety.
- Wash lids with boiling water and let them drain before sealing the jars.
- Use chilled saucers to test jam setting by observing the texture after cooling a small spoonful.
User Reviews
Overall Rating
5
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