Strawberry & Rhubarb Jam, so full of sweet and fruity flavours. Quick & easy to make too. It goes so well on scones and toast and is great between cake layers.
I had lots of fresh rhubarb on hand and some strawberries and decided that they would make a great jam. The combination of sweet strawberries and tart rhubarb, mellowed with sugar is just perfect. Both strawberries and rhubarb, though, are low in pectin. Pectin is what makes the jam set, so it is very important. So pectin needs to be added to ensure the jam sets. Using some lemon juice will help as will powdered pectin.
There are many other ways of setting the jam, such as adding fruits high in pectin. But for this recipe I use only lemon juice and powdered pectin.
I should mention that I am referring, specifically to the powdered pectin available in the UK. One 8g packet is sufficient to set 1kg(2.2lbs) of low pectin fruit jams. In some other countries that may not be the case, depending on the strength of the powdered pectin.
As I mentioned the recipe is very simple. Prepare the fruit by chopping into pieces and mix with a little sugar. Then slowly heat the fruit to release the juices. After that the sugar and pectin are added and slowly heated until the sugar has fully dissolved. The mixture is then boiled on a high heat, with the lemon juice added, for about 6 minutes. The temperature needs to reach 105C/220F which is the setting point for jam.
You can chop the fruit to the size you prefer. You can also mash some fruit too if you wish.
Leave sit for about 30 minutes. Pour the jam into sterilised jars. Leaving the jam to sit ensures the fruit doesn’t all rise to the top when in the jars. Take care when filling the jars be careful as the jam will be very hot. If you have a wide funnel that will help prevent any spillage. Use a damp paper towel to wipe the rims of the jars. Place the lids on the jars and tighten them. Leave the jam to cool completely. The tops will ‘pop’ an create a vacuum.
To sterilise my jars I washed them in warm soapy water. Then I rinsed them in clean hot water with a little white vinegar. I placed them into the oven at 120C/248F for 15 minutes. I also put the lids in simmering water for 10 minutes.
I did a ripple test and my jam set very well. It was very thick. I was able to see the fruit suspended. I spread some on toast in a nice thick layer. Then I had a taste. It was so delicious with the sweet flavour of strawberry, but also with the slight tartness of the rhubarb.
In fact, I think, it was perfect.
It made 1280g(2 lb 13oz) of jam. That was enough for 2 3/4 jars(450ml). But if using jars that held shop bought jam it would make about 4 jars.
Another jam recipe is Passion Fruit Jam
Strawberry & Rhubarb JamCourse: Stove top recipesDifficulty: Easy
500g(1.1 lbs) hulled strawberries, cut into piece the size you prefer
500g(1.1 lbs) rhubarb, chopped into pieces the size you prefer
1kg (2.2 lbs) granulated sugar
1 x 8g packet of pectin
55ml (3 tbsp + 2 tsp)lemon juice(juice of about one lemon)
- Place a couple of small plates into your freezer.
- Place the fruit into a large saucepan and sprinkle over about 100g(1/2 cup) of sugar, then stir around.
- Place the saucepan on a low heat and leave it for a about 5 minutes, stirring occasionally, to allow the fruit to release liquid.
- Mix the powdered pectin into the remaining sugar.
- Pour it into the saucepan and stir to combine.
- Heat it slowly, on a low heat, until the sugar has fully dissolved, stirring from time to time.
- Pour in the lemon juice and turn up the heat to bring the mixture to a boil
- Boil rapidly for about 15 to 20 minutes, stirring from time to time.
- The temperature needs to reach setting point, which is 105C/220F.
- To test the jam take a plate out of the freezer and spoon a little jam liquid onto it.
- Leave the plate to sit for 2 minutes, then run a finger through the jam. If it ripples and forms a clear path through the jam it is set enough. If the path closes up then boil the jam for a minutes longer and test again.
- Leave the jam in the saucepan for 30 minutes.
- Carefully transfer the jam into sterilised jars, cleaning the rims of the jars and placing lids on top.
- Tighten the lids and leave the jam to cool completely. You should hear the lids ‘pop’ as a vacuum is created.