Cooking

Rhubarb Strawberry Jam

It is this period of the year again! I love rhubarb, so it was time to make my annual rhubarb jams.

Last year I combined banana and rhubarb and it was liked a lot, so I decided to make it again. This recipe you can find here.

But I wanted to experiment a bit too. Thanks to a dessert recipe that I found in a local magazine, I tried the combination of strawberry with rhubarb, so why not use it for a jam too!

Rhubarb, Strawberries (I forgot to make a photo before mashing them) and jam sugar. This is all you need!

I used the following ingredients:

  • 1 kg rhubarb
  • 1 kg strawberries
  • 1 kg jam sugar

The first step is to peel the rhubarb and cut it in small pieces. Add it in a pot with 200 mL water and let it boil until it becomes like mashed. This is why it is important to peel it first. If the peel remains, there will still be pieces inside. Without the peel we lose the red colour, but that will be compensated by adding strawberries.

Then remove the green part from the strawberries and mash them with the appropriate tool. At the end add the sugar to the strawberries and mix. Add this mixture to the cooked rhubarb and let it boil for 4 to 6 minutes while mixing. To be sure it is ready, do the jam check: drop a small quantity in a clean plate and let it cool for a minute or two. Once it is cooled it should be viscous enough. You can see an example of the jam check in this post.

In the meanwhile, you should add warm water in a pot and insert the jars you are going to use. It is better not to leave the caps too long in boiling water, as they have a plastic layer in the inside. Remove the jars just before filling them with jam, fill them, cap them tightly and turn them around. This way the jam will be air tight and can be stored in a cool place before opening.

It is a nice, moderately sweet jam. It smells strongly of fresh fruits and we enjoyed it a lot!