Summer season is nice and this strawberry rhubarb jam recipe simply made it a bit sweeter (no pectin required)!
This simple recipe makes a jam with out all of the fuss and no pectin wanted. Made with tart pink rhubarb stems, juicy candy strawberries, and a little bit of lemon juice and sugar.
Candy Strawberry Rhubarb Jam
I really like rhubarb and the candy childhood reminiscences of sitting in my grandma’s yard dipping the bitter stalks into sugar as snacks. This veggie has a tart taste and is the proper base for selfmade jam.
- This simple jam wants simply 4 elements.
- There’s no pectin wanted to make this jam, so no must run out to the shop.
- That is so simple to make, merely chop and simmer.
- This jam will preserve for two weeks and might even be frozen for as much as 6 months.
Substances in Strawberry Rhubarb Jam
Strawberries – Use recent strawberries when attainable, spring and early summer season are the seasons of the whole lot berry. If making jam within the low season and recent berries aren’t obtainable, frozen berries will work however will want a bit of additional cooking time.
Rhubarb – Rhubarb is one other a type of spring greens. These lengthy pink slender stalks are a tart companion to the candy strawberry. Frozen rhubarb works simply as properly on this recipe.
Sugar – We use granulated sugar for this recipe and haven’t tried it with substitutions or different sweeteners. When boiling, the sugar nearly ‘candies’ which thickens the jam.
Lemon Juice – Just a bit spoonful is all that’s wanted, you’ll be able to substitute with a teaspoon of vanilla extract in case you’d like.
Make Strawberry Rhubarb Jam
Do-it-yourself jam made with candy fried berries and rhubarb is a candy summer season deal with.
- Deliver the rhubarb, sugar, and lemon juice to a boil in a saucepan.
- Cut back warmth and let simmer.
- Add the strawberries and proceed to prepare dinner (per the recipe beneath).
Take away from range and let cool earlier than serving along with your favourite scones or on toast!
Ideas for the Finest Jam
For jam to thicken correctly (particularly with out the pectin), it must prepare dinner lengthy sufficient. There shouldn’t be a lot liquid remaining within the pot.
As a way to arrange, the jam wants to achieve 220°F on a thermometer or verify it utilizing the plate methodology beneath.
In the event you don’t have a thermometer, take a look at a small quantity of jam on a chilly plate. Place a glass/ceramic plate within the freezer for 5-10 minutes. Add a big spoonful of jam to the chilled plate and let it sit for a few minutes. The jam ought to set to a thick consistency, if it doesn’t, simmer for a further 5-10 minutes and verify once more.
Storing Do-it-yourself Jam
It is a fridge/freezer jam and now we have not tried canning it.
Fridge: This jam will preserve within the fridge for two weeks.
Freezer: Or freeze in an hermetic container for as much as 6 months.
Unfold it over homemade bread and even stir it into ice cream.
Did you make this Strawberry Rhubarb Jam You’ll want to depart a score and a remark beneath!
Strawberry Rhubarb Jam
This strawberry rhubarb jam mixed the sweetness of strawberries and the marginally bitter rhubarb stalk, for the proper match.
Mix rhubarb, lemon juice, sugar, and 1 tablespoon of water in a medium non-stick saucepan. Deliver to a boil, scale back warmth to a simmer and prepare dinner 25-Half-hour.
Add strawberries and simmer for a further 30-40 minutes or till the combination reaches 220°F or take a look at utilizing the strategy beneath within the notes.
Take away the pot from the range and let cool 20 minutes, stirring sometimes.
Place the jam into jars or plastic containers and refrigerate as much as 2 weeks or freeze as much as 6 months.
Makes 2 ½ cups of jam. Diet info is for 1 tablespoon of jam.
Serving: 1tablespoon | Energy: 19 | Carbohydrates: 5g | Protein: 0.1g | Fats: 0.1g | Saturated Fats: 0.01g | Polyunsaturated Fats: 0.02g | Monounsaturated Fats: 0.01g | Sodium: 0.5mg | Potassium: 38mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 10IU | Vitamin C: 5mg | Calcium: 9mg | Iron: 0.1mg
Diet info supplied is an estimate and can differ primarily based on cooking strategies and types of elements used.
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