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Strawberry and Rhubarb Jam

by Cybele
This is another post in our handmade Christmas series, because giving jams is a darn good excuse to make a batch. I can’t make the salted caramel sweeties we made last year for Christmas gifts, because I ate a few too many ; )
Strawberry and rhubarb is one of my all time favourite flavour combos. Sweet and tart. There’s probably a joke in there, but watch me restrain myself and move on. As I was saying, I was at our local farmers’ market and the lovely Greek man selling his home grown strawberries sold me and the organic rhubarb was a steal, so what’s a girl to do?
The recipe below has slightly less sugar, and as a result it’s not technically a jam. It’s a bit runnier and will need to be kept in the fridge where it should be good for six months, but there’s no way mine ever lasts that long. The fruit needs to be ripe or  slightly under ripe with any bruises cut out as they can shorten the life span. The apples are a silent partner in the recipe, they’re there to round out the flavour and bulk out the quantity a bit.
Before I get to the recipe, I need to share a leetle secret for those new to making jam. You won’t read it anywhere and that’s because it’s a sacrilegious suggestion that the jam gods and goddesses would have conniptions about.
The only challenge in this whole process is figuring out when the mixture is thick enough to stop cooking. If you have some gelatin leaves or gelatin powder on standby you can just slip in a little bit if you’re not sure or having a mild panic. And as your jam confidence grows you can ditch the gelatin.

strawberry and rhubarb jamStrawberry and rhubarb jam ingredients

600g/1.3lb rhubarb, trimmed and chopped
350g/12 0z granny smith apples peeled, cored and chopped
600g/1.3lb strawberries hulled
1.1k/2.4lb white sugarstrawberry and rhubarb jam
Before you start chopping, start sterilising the jars by popping them in the oven and turn the heat to 160 °C (320 °F). Read more about sterilising here. Place sugar in an oven proof container and put in the oven too. This will help it dissolve in the fruit mixture.
In a large saucepan combine rhubarb and apples with 2 cups of water, bring to the boil and turn the heat down to medium and cook, covered, for 35 minutes or until the fruit is mushy. Stir the mixture into a coarse puree. strawberry and rhubarb jamAdd strawberries and sugar and slowly bring mixture to a simmer, where little bubbles are rising to the surface. Continue stirring to dissolve the sugar. Set the heat to medium and cook the deliciousness uncovered for an hour or until reduced and thickened.strawberry and rhubarb jam
Whilst this recipe will not reach a setting point like a normal jam, I still test it by spooning a small amount into a cold dish and popping in the fridge to check if it’s the consistency I’m happy with.
Ladle jam into hot jars.
Enjoy!

About BlahBlahMagazine

Cybele Masterman (Bele) trained as a beauty therapist, aromatherapist and journalist. After working as all of the above has found herself on a quest for a beautiful and meaningful life that doesn't cost the earth. Follow on google: +blahblahmagazine twitter: @blahblahzine or Instagram: BlahBlahMagazine

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