Strawberry Rhubarb Jam
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
64 servings (4-5 cups)
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Calories
40 kcal
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Course
Condiments
-
Cuisine
International
Strawberry Rhubarb Jam
Description
This jam combines rhubarb cut into half-inch cubes with halved strawberries, both fresh or frozen, and cane sugar to sweeten. Cooking begins by bringing all ingredients to a boil in a heavy saucepan, then reducing to a gentle simmer. A sachet containing lemon seeds is added to provide natural pectin, which thickens the jam as it simmers for about an hour until it reaches 220°F, the setting point. The jam can be jarred and refrigerated for up to a month if not canned. For longer storage, the jam is carefully filled into sterilized jars, sealed, and processed in a boiling water canner for 10 minutes. This preserves it for at least a year. The final jam offers a harmonious balance of sweet strawberry flavor and tart rhubarb, with a smooth yet slightly textured consistency from the fruit pieces.
Ingredients
- 5 cups rhubarb washed, ends trimmed, cut into 1/2 inch cubes
- 3 cups strawberries fresh or frozen, hulled, cut into halves
- 3 cups cane sugar
- lemon juice lemon seeds are a natural pectin replacement, juice of one lemon, seeds reserved in sachet or cheesecloth
Instructions
- Place all of the ingredients in a medium heavy saucepan. Bring the ingredients to a boil. Reduce the heat to medium-low, add the lemon seeds/sachet in the mixture. Continue to gently simmer the jam for about an hour, stirring occasionally, or until it reaches 220 degrees F.
- If not canning, allow the jam to cool, pour into jars, cover and refrigerate. The jam will keep for up to a month. Makes 4-5 cups of jam.
- For long-term storage (at least one year) can the jam as follows: Sterilize 4 half-pint jars (or 2 pint jars) and their lids and bands. Bring a water canner to a boil.Fill the jars with jam leaving 1/4 inch headspace from the top. Use a wet cloth or paper towel to wipe the rim to make sure it's clean. Place the lids on the jars and screw on the bands.Carefully place the jars in the canner so they are not touching and so that they are covered by at least an inch of water. Boil for 10 minutes. Carefully remove the jars and let them sit undisturbed for 24 hours before storing them. Store them in a dark, cool place and they will keep for at least a year.
Nutrition Information
Show DetailsNutrition Facts
Serving: 64servings (4-5 cups)
Amount Per Serving
Calories 40 kcal
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 40kcal | 2% |
| Carbohydrates | 10g | 3% |
| Potassium | 37mg | 1% |
| Sugar | 9g | 18% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 4.7mg | 5% |
| Calcium | 9mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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