Strawberry & Rhubarb Jam Recipe
Recipe for soft-set Strawberry and Rhubarb Jam
If there’s anything more delicious than Strawberry and Rhubarb pie, it’s Strawberry and Rhubarb Jam. Strawberry jam is delicious on its own but by adding contrasting flavours, such as the tartness of rhubarb and lemon, you can add a bit of intrigue. It’s also a bonus that the lemon juice sets the jam so no additional pectin is required in this recipe.
Strawberry & Rhubarb Jam
makes 5-6 jars
1. Place the strawberries in a large sauce pan with the lemon juice and the sugar
2. Mash the berries up with a potato masher – however, if you like having chunks of strawberries in your jam then skip this step.
3. Add the rhubarb and slowly bring the mixture up to a rolling boil; stirring regularly, allow to boil for about 10 minutes.
4. The top of the mixture will be covered with foam, which you don’t want to pour into your jars. So break your dollop of butter into small pieces and scatter on the jam’s surface. Slowly stir the butter into the foam and you’ll see most of it magically disappear.
5. Using a butter-knife to hold back any remaining foam, pour the jam into your sterilised jars. If any foam is sitting on the surface in the jar, use a sterilised spoon to carefully clean it out. Seal with the lid and set aside – as the jam cools, you’ll hear a pop as the lid seals the contents.
The jam in this recipe will not set completely solid but will tend to be a gooey and easy to spoon out of the jar. All the better for spreading onto toast, crumpets, yoghurt, pancakes or whatever else you’d like to enjoy it with.