Strawberry Rhubarb Jam
This jam relies on the high pectin content of rhubarb to set the strawberries, creating a sharp, bright preserve. You cook the fruit with sugar until the mixture passes the freezer plate test, resulting in a thick, ruby-red spread that holds its shape.
Balance the acidity of the rhubarb.
Select stalks that are firm and crisp, not woody. The strawberries should be ripe but not mushy, as they need to hold some texture through the boil.
- heavy-bottomed wide pot
- potato masher
- canning jars with new lids
- saucer kept in the freezer
What goes in.
- 2 lbrhubarb, trimmed and chopped into 1/2-inch pieces
- 2 lbstrawberries, hulled and quartered
- 4 cupsgranulated sugar
- 2 tbsplemon juice
Checking the Set
Place a small dollop of the hot jam onto your frozen saucer. If it wrinkles when you push it with your finger, the pectin has activated and the jam is ready to pull from the heat.
The method.
Macerate the fruit
Toss the rhubarb, strawberries, and sugar in the pot. Let it sit for 30 minutes until the fruit releases its juices and the sugar becomes wet.
Bring to a boil
Place the pot over medium-high heat. Stir constantly to dissolve any remaining sugar crystals at the bottom.
Cook down
Once the mixture reaches a rolling boil, add the lemon juice. Lower the heat slightly and cook for about 20 to 25 minutes, skimming any foam that rises to the surface.
Crush and finish
Use a potato masher to break down any remaining large strawberry chunks. Perform the cold plate test. If it wrinkles, pull it off the heat immediately.
Jar
Ladle the hot jam into sterilized jars, leaving a half-inch of headspace. Wipe the rims clean with a damp cloth before sealing.
Other turns to take.
Vanilla Bean
Split one vanilla bean and add the seeds to the pot during the maceration phase for a floral finish.
Ginger Spike
Stir in two teaspoons of freshly grated ginger during the last five minutes of boiling for a sharp kick.
When it doesn't go to plan.
Do not crowd the pot; a wider surface area allows the liquid to evaporate faster, which shortens the cooking time and preserves the bright color.
If the jam is still too runny after the plate test, add another tablespoon of lemon juice and boil for three more minutes.
Always store opened jars in the refrigerator and use within three weeks.
The ones that keep coming up.
Why is my jam dark and brown instead of bright red?
The jam stayed on the heat too long. Once it passes the plate test, move it off the stove instantly to keep the color vibrant.
Can I reduce the amount of sugar?
Sugar is necessary for the chemical reaction that sets the jam. Reducing it significantly will result in a syrup rather than a spreadable jam.
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