Strawberry and Rhubarb Jam
3 lbs strawberries
1 lb rhubarb
juice of 2 lemons
4 lbs caster sugar
1 vanilla pod
1 knob of butter (this helps to eliminate the scum that floats to the top)
Wash the strawberries and rhubarb. Slice the strawberries in half and the rhubarb into 2cm long chunks.
Place the sugar in a heatproof bowl and pop in a moderate oven for 10 minutes to heat up.
Put a saucer in the freezer to test the jam.
Place the fruit in a large, heavy based saucepan with the lemon juice and heat up to a simmer. Simmer for 5 minutes.
Slice open the vanilla pod and scrape the seeds into the bowl containing the sugar.
Add the warm sugar and vanilla to the pan, stir to dissolve and bring to the boil.
Boil for around 10 minutes over a high heat, stirring regularly (my jam took 20 minutes, but this was because I used frozen rhubarb, so it produced a lot more liquid as it cooked, fresh rhubarb & strawberries should only take about 10 minutes, but just judge it as you go).
To test the jam, put a spoonful on your cold plate, leave to sit for a few seconds and then push your finger through the jam, if it wrinkles, it's ready.
Remove from the heat and pour into sterilised jam jars (I sterilise my jars in the dishwasher).
The jam will set as it cools.
Makes around 6 lbs of jam. I filled 6 x 400g jars and 1 x 500g jar. I use a mixture of bought and collected jars.
We are really enjoying this jam. You can taste the rhubarb, but it is quite subtle. I think I will change the quantities next time, so there is more rhubarb and less strawberries.
Love rhubarb? Try this Scottish Strawberry and Rhubarb Crumble
Here are some thoughts on how to use your jam, other than smearing it onto buttered bread.
* Smeared onto warm Blueberry Scones.
* Loaded on to Delia's Scones with a dollop of rich clotted cream.
* A squidgy surprise in the middle of fresh, sugary Doughnut Muffins.
* Spread in the obligatory Peanut Butter & Jam Sandwiches.
* Smeared into the middle of The Caked Crusader's Coconut Sandwich Cake with Coconut Buttercream.
* Sandwiched in the middle of Lucie's Coconut Slices.
* Blended into Chele's Strawberry Jam Bread.
* Drizzled over Nic's British & American Pancakes.
Lovely photos Jac - this looks a delicious Jam - I must try this out. Thank you for the mention too :) Lucie x
ReplyDeleteSounds awesome! Yum!
ReplyDeleteHubby will love me forever if I make this for him! (Maybe I should keep it handy for the next time I need to get back in his good books?) Thank you for sharing Hun!
ReplyDeleteWhat lovely sounding jam!! I'm envious that it set so nicely - my latest batch was far too runny :(
ReplyDeleteLovely jam Jacqueline!!!!
ReplyDeleteThis jam sounds and looks really delish!
ReplyDeleteMaria
x
No problem Lucie :)
ReplyDeleteThanks David :)
Hope it works Chele, it is a lovely jam :)
It can be tricky judging it sometimes Lysy, but I prefer my jam quite soft, rather than set.
Thanks Val and Maria :)
Your jam looks great! Love the fruit combo! I'm new here and so glad to find your blog. Your baby below is adorable!
ReplyDeleteThanks Pam and nice to meet you :)
ReplyDeleteI love rhubarb but have never tried it with strawberry before. Saying that, I'm all for trying something new!
ReplyDeleteThe simplicity of something plainish with jam is amazing. Instead of being simple, it jumps to a whole new dimension.
ReplyDeleteStrawberry is great with rhubarb Scott, you must try it. It is especially nice in a crumble. Mmmmm :P
ReplyDeleteYou are so right Sweet & Savoury and homemade jam is just so much nicer :)
Thanks for shating this delicious jam with us Jacqueline as well as adding MTBT event to the Food Blog Diary:D
ReplyDeleteI love rhubarb jam and can't wait to try this recipe. I can't wait I have never made it before. Thanks.
ReplyDeleteStrawberry and rhubarb is such a lovely combo - looks like you got a great set to the jam too.
ReplyDeleteNo Problem Val :)
ReplyDeleteHope you enjoy it Cocina Savant :)
Hey CC, I find getting a jam to set is more about using the wrinkle test rather than keeping an eye on the time, although I do like quite a soft set jam.
Had a strawberry-rhubarb crisp in New York and now I really want to work with rhubarb. Having never made a jam this seems like a nice first step. Looks great.
ReplyDeleteIt is lovely and easy TB, but put more rhubarb and less strawberries in when you make it, so the rhubarb will be more prominent.
ReplyDeleteMmmm, rhubarb and strawberry jam - I can so imagine how good that is. It looks beautifully clear.
ReplyDeleteThat is a beautiful one. Look at that tempting color with light shining thru it. I did not make much jam this year. Right now I am in the mood for some surprise inside a doughnut.
ReplyDelete