Strawberry Rhubarb Jam
Author: 
Recipe type: jam
Cuisine: British
Prep time: 
Cook time: 
Total time: 
Serves: 7 jars
 
Fresh seasonal strawberries and rhubarb combine to make a delicious jam.
Ingredients
  • 2 lbs/900g strawberries
  • 1lb/455g rhubarb
  • ¼ cup/60ml water
  • 2.2lbs/1kg sugar
  • 2 tablespoons lemon juice
  • 7 half pint jars and lids/bands
Instructions
  1. Wash the jars and the lids with warm soapy water.
  2. Line the jars on a sheet tray and place in the oven to dry and sterilise.
  3. Turn on the oven to 250F/120C.
  4. Put the lids in a bowl and pour in boiling water.
  5. Place two small plates in the freezer to get cold so you can check the set on the jam later.
  6. Cut the strawberries in the size you desire.
  7. I don't like my jam too chunky so I cut the strawberries and rhubarb pretty small.
  8. Don't keep them whole since there is no added pectin in this jam and a whole berry jam will not set.
  9. Chop the rhubarb in a small dice around ½" chunks
  10. In a large, heavy bottomed pan, place the rhubarb and the water.
  11. On medium heat, let the rhubarb cook a little and break down and get tender, about 5 minutes.
  12. When almost all the rhubarb is soft, add the strawberries.
  13. Allow the strawberries to soften and break down just a bit, another 5 minutes.
  14. Then add the sugar and lemon juice and on medium high heat, bring the mixture to a simmer.
  15. Allow the sugar to dissolve and the mixture to cook and thicken.
  16. There's no set time for this.
  17. Jams thicken at different rates and some won't set completely.
  18. This jam is a soft set, it's not a firm set and the mixture is a dropping consistency.
  19. It's great on toast but also great for spooning on ice cream and yoghurt.
  20. Check the jam after 5 minutes of simmering.
  21. Stir the jam occasionally to make sure it's not sticking to the bottom of the pot.
  22. Take out one of the plates from the freezer and put a drop of jam.
  23. Let it sit for a couple of minutes.
  24. If the jam thickens up and if you push up against it with your finger and it stays in its place and doesn't run together again, it's ready to be jarred.
  25. If it's still runny even after being cooled, than boil for a bit longer, another 3-5 minutes.
  26. Make sure jam isn't catching at the bottom.
  27. Check the set with the second freezer plate.
  28. I only simmered mine for about 10 minutes and then bottled the jam.
  29. Remove the jars carefully from the oven.
  30. They will be hot.
  31. Ladle in the hot jam into the jars, almost to the top.
  32. Remove the lids from the boiling water and dry.
  33. Place on top of the jar and tighten, not too tight though.
  34. If you are going to process them in hot water, bring a canning pot or a large pot with water to a boil.
  35. I throw in a small kitchen towel in the bottom to protect the glass jars knocking against the pot when boiling,
  36. Carefully grab the jar with tongs or canning tongs and place into the boiling water.
  37. A couple of rubber bands tied around some togs helps them to securely grab the jars without slipping.
  38. Place as many jars as will fit in your pot, being careful the water doesn't over flow.
  39. Process the jars for 10 minutes.
  40. After 10 minutes, carefully remove the jars and let cool.
  41. After the jam is cool, pop open a jar and try some!
  42. Place the jars in a cupboard and enjoy through the winter.
  43. If you don't want to process the jars in the hot water, just place the cooled jam jars in the fridge and use within 2 weeks.
Recipe by Coffee and Crumpets at https://www.coffeeandcrumpets.com/strawberry-rhubarb-jam/