Strawberry Rhubarb Jam
Even though strawberries are the classic accompaniment with rhubarb, I occasionally mix in more assertive berries, like raspberries and blackberries. Frozen berries work in this jam just as well.
Because rhubarb doesn’t have much pectin, and often add apple juice which helps the jam to set nicely.
Servings 5 jars
- 3 pounds (1,25kg) rhubarb, trimmed and sliced into 1/2-inch (2cm) pieces
- 2 cups (300g) quartered strawberries, or a mix of strawberries and other berries
- 1 cup (250ml) water or apple juice
- 5 1/2 cups (1,1kg) sugar
- juice of one lemon
- pinch of salt
- optional: 1 tablespoon kirsch
- In a large pot, mix the rhubarb, berries, and the water or apple juice. Cook, covered, stirring frequently over moderate heat, until the rhubarb is cooked through and thoroughly tender. It should take about 15 minutes.
- Put a small plate in the freezer.
- Add the sugar, lemon juice, and salt, and cook, uncovered, skimming off and discarding any foam that rises to the surface, until the jam is thick and passes the wrinkle test.
- To do so, place a small spoonful of the jam on the frozen plate. Return it to the freezer and check it a few minutes later; if the jam wrinkles when nudged, it’s done. You can also use a candy thermometer; jam jells at approximately 220ºF (104ºC).
- Stir in the kirsch, if using, then ladle the jam into clean jars, cover, and store in the refrigerator.
Notes
Note: I don’t process most jams since I eat them within a few months and keep them in the refrigerator. If you wish to process them, check out Practical Canning Tips.