Strawberry rhubarb jam is a delightful blend of sweet strawberries and tart rhubarb, creating a versatile spread that captures the essence of spring and summer. This homemade jam pairs perfectly with toast, scones, or can even be used as a filling for pastries.
Making your own jam allows you to control the ingredients, ensuring a fresh and preservative-free product. In this article, we’ll guide you through a simple recipe to create your own strawberry rhubarb jam, followed by a FAQ section to address common questions.
Ingredients
- 4 ½ cups strawberries, hulled and mashed
- 1 ½ cups rhubarb, cut into ½-inch pieces
- 1 packet pectin crystals (such as Certo or Sure-Jell)
- 6 ½ cups granulated sugar
- 1 teaspoon butter (optional, to reduce foaming)
Instructions
Begin by sterilizing your canning jars. Place the glass mason jars on a cookie sheet and put them in a 225°F (107°C) oven for 10 minutes. Simultaneously, place the lids and rings in a pot of simmering water over medium-low heat.
In a large saucepan, combine the mashed strawberries, chopped rhubarb, lemon juice, butter, and pectin. Bring this mixture to a boil over high heat, stirring frequently to prevent sticking.
Once the mixture reaches a rolling boil, add the granulated sugar all at once, stirring until it dissolves completely. Return the mixture to a rolling boil that cannot be stirred down, and boil hard for 1 minute while stirring constantly.
After boiling, remove the saucepan from heat. If necessary, skim off any foam from the surface to ensure a clearer jam.
Using a ladle and a canning funnel, pour the hot jam into the sterilized jars, leaving about ¼ inch (0.6 cm) of headspace at the top. Wipe the rims of the jars with a damp paper towel to ensure a clean seal, then place the lids on top and screw on the bands until they are fingertip-tight.
Process the filled jars in a boiling water bath for 10 minutes. To do this, place a wire rack inside a large pot, set the jars upright on the rack, and fill the pot with hot water until the jars are submerged. Bring the water to a boil and continue boiling for 10 minutes. After processing, turn off the heat, remove the lid, and let the jars rest for 5 minutes. Then, using canning jar lifter tongs, remove the jars from the water and place them on a cooling rack or a counter lined with a kitchen towel.
Allow the jars to cool undisturbed for at least 12 hours. After this period, check the seals by pressing the center of each lid. If the lid doesn’t move, the jar is sealed; if it moves up and down, the jar is not sealed and should be stored in the refrigerator.
FAQs
Can I use frozen strawberries and rhubarb to make this jam?
Yes, you can use frozen strawberries and rhubarb. However, keep in mind that frozen fruit has more moisture, which may result in a runnier jam. To achieve the desired consistency, you may need to cook the mixture longer to allow excess moisture to evaporate.
How long does homemade strawberry rhubarb jam last?
Properly sealed jars of this jam can be stored at room temperature for up to one year. Once opened, or if the jar did not seal correctly, store the jam in the refrigerator and consume it within one month.
Can I reduce the amount of sugar in the recipe?
Sugar not only sweetens the jam but also acts as a preservative and helps achieve the proper set. Reducing the sugar may result in a softer set and could affect the shelf life. If you prefer a less sweet jam, consider using a pectin specifically designed for low-sugar recipes.
Do I need to add pectin to the jam?
Adding pectin helps the jam to set properly and reduces the cooking time, which preserves the fresh flavor of the fruit. While some fruits are high in natural pectin, strawberries and rhubarb are low in pectin, so adding commercial pectin is recommended to achieve the desired consistency.
What should I do if my jam doesn’t set?
If your jam doesn’t set, you can reprocess it by adding more pectin. Bring the jam back to a boil, add additional pectin according to the package instructions, and boil for another minute. Then, proceed with the canning process again.
Can I double the recipe?
It’s generally recommended to make jam in smaller batches to ensure proper setting and to maintain the quality of the jam. Doubling the recipe may result in uneven cooking and a jam that doesn’t set properly. If you need a larger quantity, it’s best to make multiple separate batches.
How can I tell if my jars are properly sealed?
After the jars have cooled for at least 12 hours, press the center of each lid. If the lid doesn’t move, the jar is sealed. If it pops up and down, the jar is not sealed and should be refrigerated and consumed within a month.
Is it necessary to remove the foam from the jam?
Removing the foam is optional and mainly for aesthetic purposes. The foam doesn’t affect the taste or safety of the jam but can create a cloudy appearance. If desired, you can add a teaspoon of butter to the fruit mixture during cooking to reduce foaming.
Can I use this recipe to make other fruit jams?
Yes, this basic recipe can be adapted to other fruits. However, different fruits have varying levels of natural pectin, so you may need to adjust the amount of added pectin or sugar to achieve the desired set and sweetness.
