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A simple recipe for soft-set strawberry and rhubarb jam. Make this recipe in June when strawberries are ripe and red and rhubarb is still in its prime. Rhubarb adds a contrasting and delicious flavor to your classic strawberry 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 flavors, 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.
The jam in this recipe will not set completely solid but will tend to be gooey and easy to spoon out of the jar. All the better for spreading onto toast, crumpets, yogurt, pancakes, or whatever else you’d like to enjoy it with.
Strawberry & Rhubarb Jam Recipe
Makes 5-6 jars
- 425 g Rhubarb, finely chopped
- 575 g Strawberries, sliced
- 900 g Sugar
- Juice of 1/2 Lemon
- A dollop of butter
- Large Sauce or Preserving Pan
- Sterilized Jars
1. Place the strawberries in a large saucepan 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 sterilized jars. If any foam is sitting on the surface in the jar, use a sterilized 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.