STRAWBERRY RHUBARB JAM
A delicious, sweet jam. You could make this tart by only adding 5 cups sugar, instead of the 7. *If you do use less sugar, you will have less final product.
Provided by Dannygirl
Categories Strawberry
Time 25m
Yield 6-9 500mL jars
Number Of Ingredients 4
Steps:
- Let jars, rims and lids stand in hot water until they are ready to be filled.
- Measure the Strawberries and Rhubarb into a 6-8qt saucepan.
- Stir pectin into fruit.
- Bring to a rolling boil.
- Using a blender wand or hand masher break up the rhubarb.
- Add sugar.
- Return to a full boil and boil 1 minute.
- (It will increase in size.).
- After 1 minute of boiling, remove from heat and immediately ladle into jars leaving space of 1/8" at the top.
- Put rims and seals on jar and tighten as much as possible.
- Invert jars for 5 minutes then turn upright.
- Let sit for 24 hours before serving.
STRAWBERRY-RHUBARB JAM
I found a recipe for this jam that I made a few changes to, and this is my final recipe with my changes. It's a hit with all of my friends and family, and I hope that it will be for you as well. I used fresh ripe and home-grown strawberries and rhubarb to make my jam with.
Provided by Carla Bruss
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h40m
Yield 192
Number Of Ingredients 7
Steps:
- Place rhubarb, strawberries, lemon juice, fruit pectin, and butter into a large kettle over medium heat. (Butter is optional but helps keep jam from getting too foamy). Stir the fruit mixture to help the juice start to form, and add sugar, about 1 cup at a time, stirring constantly until sugar is dissolved and the juice is starting to simmer. Turn up heat to medium-high, bring the mixture to a full rolling boil, and cook and stir for 1 minute. Skim off any foam that forms.
- Sterilize the jars and lids in boiling water for at least 5 minutes. With a jelly funnel and a soup ladle, pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. To help the jam set, don't move or touch the jars until cooled. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 42.2 calories, Carbohydrate 10.8 g, Fiber 0.1 g, Sodium 0.2 mg, Sugar 10.6 g
STRAWBERRY-RHUBARB JAM
Strawberries and rhubarb are a quintessential spring pairing and making jam with them is a wonderful way to preserve some of their bright flavor long after the season is over. In this recipe, we've bumped up the tart rhubarb to help balance the sweetness of the strawberries and sugar. We've also suggested ways to boost the flavor with simple mix-ins. This jam makes a delicious topping for ice cream or yogurt, or a simple and elegant way to fill a cake in place of frosting.
Provided by Food Network Kitchen
Categories condiment
Time 1h45m
Yield 3 1/2 cups
Number Of Ingredients 5
Steps:
- Toss the rhubarb, strawberries, sugar, lemon zest and juice and 3/4 teaspoon salt in a large saucepan to combine, then mash slightly to release some of the berry juice. Set aside for 10 minutes to allow the mixture to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
- Place the saucepan over medium-high heat. (See Cook's Note for flavor additions.) Bring the mixture to a boil and then reduce the heat to medium low, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 1 1/2 hours. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or spoon through the jam. If the jam holds its shape and thickness, remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, covered tightly. Jam will keep in the refrigerator for up to 6 months.
STRAWBERRY-RHUBARB JAM WITH BASIL
You're in for a sweet and summery treat with this strawberry-rhubarb jam with basil I love to use 4-ounce canning jars and gift these away. This is the first year I was able to use my own homegrown rhubarb! So fun. Happy jamming!
Provided by Diana71
Categories Jams and Jellies
Time 8h45m
Yield 32
Number Of Ingredients 8
Steps:
- Inspect four 4-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Place strawberries in a large bowl and crush with a potato masher. Transfer to a 4-cup liquid measure and add enough rhubarb to reach the 4-cup mark.
- Pour fruit mixture into a large, heavy pot and sprinkle citric acid over top. Stir sugar and butter into the fruit mixture. Bring to a rolling boil, stirring constantly. Mix in pectin and return to a boil. Cook for 1 to 2 more minutes, then turn off heat and skim off any foam. Quickly mix in chopped basil until fully incorporated.
- Ladle jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and let sit 8 hours to overnight to completely seal; you should hear popping sounds as each jar seals. When completely cool, the middle of each lid should be sunken inward and should not spring back when touched.
Nutrition Facts : Calories 165.6 calories, Carbohydrate 42.6 g, Cholesterol 0.2 mg, Fat 0.1 g, Fiber 0.6 g, Protein 0.2 g, Sodium 0.9 mg, Sugar 41.6 g
STRAWBERRY RHUBARB JAM
This will last in the refrigerator for at least 3 weeks and is sooo delicious on a hot from the oven biscuit with butter! If you have rhubarb in your garden you will be appreciative of this easy recipe as an alternative to the classic strawberry-rhubarb pie!
Provided by sassafrasnanc
Categories Fruit
Time 1h5m
Yield 2 1/2 quarts
Number Of Ingredients 5
Steps:
- Cut rhubarb into 1/2 inch pieces. Hull strawberries and cut in half.
- Place rhubarb, strawberries, sugar and lemon juice into a large heavy bottomed saucepan. Let sit for 20 minutes. Add tapioca and let sit another 20 minutes.
- Slowly heat mixture to a simmer and cook at a very low simmer for about 45 minutes, testing for consistency of jelly after a spoonful is refrigerated. (you may need to continue simmering until it reaches this consistency).
- Cool and refrigerate.
Nutrition Facts : Calories 1050.6, Fat 1.1, SaturatedFat 0.1, Sodium 9.7, Carbohydrate 268.6, Fiber 8, Sugar 252.9, Protein 3.2
More about "flavorful strawberry rhubarb jam recipes"
STRAWBERRY RHUBARB JAM - THE DARING GOURMET
From daringgourmet.com
5/5 (6)Total Time 1 hr 15 minsCategory CondimentCalories 40 per serving
- Place all of the ingredients in a medium heavy saucepan. Bring the ingredients to a boil. Reduce the heat to medium-low, add the lemon seeds/sachet in the mixture. Continue to gently simmer the jam for about an hour, stirring occasionally, or until it reaches 220 degrees F.
- If not canning, allow the jam to cool, pour into jars, cover and refrigerate. The jam will keep for up to a month. Makes 4-5 cups of jam.
- For long-term storage (at least one year) can the jam as follows: Sterilize 4 half-pint jars (or 2 pint jars) and their lids and bands. Bring a water canner to a boil.Fill the jars with jam leaving 1/4 inch headspace from the top. Use a wet cloth or paper towel to wipe the rim to make sure it's clean. Place the lids on the jars and screw on the bands.Carefully place the jars in the canner so they are not touching and so that they are covered by at least an inch of water. Boil for 10 minutes. Carefully remove the jars and let them sit undisturbed for 24 hours before storing them. Store them in a dark, cool place and they will keep for at least a year.
HOW TO MAKE STRAWBERRY RHUBARB JAM - SELF PROCLAIMED …
From selfproclaimedfoodie.com
Ratings 191Calories 61 per servingCategory Breakfast
STRAWBERRY RHUBARB JAM - THE BELLY RULES THE MIND
From thebellyrulesthemind.net
STRAWBERRY-RHUBARB JAM RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY STRAWBERRY RHUBARB JAM - A PRETTY LIFE IN THE SUBURBS
From aprettylifeinthesuburbs.com
STRAWBERRY RHUBARB JAM RECIPE - MAKEBETTERFOOD.COM
From makebetterfood.com
STRAWBERRY RHUBARB JAM RECIPE - BOWL ME OVER
From bowl-me-over.com
THE BEST STRAWBERRY RHUBARB JAM RECIPE YOU’LL EVER …
From outdoorapothecary.com
EASY STRAWBERRY RHUBARB FREEZER JAM - DENIM WITH LACE
From denimwithlace.com
STRAWBERRY RHUBARB CHIA JAM (LOW SUGAR) - YUMMY TODDLER FOOD
From yummytoddlerfood.com
STRAWBERRY RHUBARB JAM | NOSH! NOSH! NOSH!
From noshnoshnosh.com
EASY HOMEMADE STRAWBERRY-RHUBARB JAM - JOLLY TOMATO
From jollytomato.com
STRAWBERRY RHUBARB JAM - SMALL BATCH - RENEE NICOLE'S KITCHEN
From reneenicoleskitchen.com
FLAVORFUL STRAWBERRY-RHUBARB JAM RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
STRAWBERRY RHUBARB JAM RECIPE - SERIOUS EATS
From seriouseats.com
STRAWBERRY RHUBARB JAM - THE COUNTRY COOK
From thecountrycook.net
STRAWBERRY RHUBARB JAM (SMALLISH-BATCH, LOWER-SUGAR)
From umamigirl.com
STRAWBERRY-RHUBARB JAM | WHOLEFULLY
From wholefully.com
HOMEMADE STRAWBERRY RHUBARB JAM - DISH 'N' THE KITCHEN
From dishnthekitchen.com
STRAWBERRY RHUBARB JAM WITH JELLO RECIPE - THESE OLD COOKBOOKS
From theseoldcookbooks.com
STRAWBERRY RHUBARB JAM RECIPE - RECIPES.NET
From recipes.net
STRAWBERRY RHUBARB JAM RECIPE + VIDEO - A SPICY PERSPECTIVE
From aspicyperspective.com
STRAWBERRY RHUBARB JAM {LOW-SUGAR} - SUSTAINABLE COOKS
From sustainablecooks.com
LOW SUGAR STRAWBERRY RHUBARB JAM RECIPE - BUSY CREATING …
From busycreatingmemories.com
UPLIFTING STRAWBERRY RHUBARB JAM - BITING INTO LIFE
From bitingintolife.net
STRAWBERRY RHUBARB JAM RECIPE MADE WITH ONLY 4 SIMPLE …
From oldworldgardenfarms.com
STRAWBERRY RHUBARB JAM RECIPE - YELLOW GLASS DISH | SUGAR FREE
From yellowglassdish.com
STRAWBERRY AND RHUBARB JAM | ONLY CRUMBS REMAIN
From onlycrumbsremain.com
STRAWBERRY RHUBARB JAM - PRACTICAL SELF RELIANCE
From practicalselfreliance.com
EASY AS PIE STRAWBERRY & RHUBARB JAM RECIPE - LOVELY GREENS
From lovelygreens.com
STRAWBERRY-VANILLA-RHUBARB JAM - FOOD & WINE
From foodandwine.com
STRAWBERRY RHUBARB JAM (FREEZER RECIPE) - EMILY LAURAE
From emilylaurae.com
STRAWBERRY RHUBARB JAM WITH JELLO RECIPE - JUST 3 INGREDIENTS!
From hereinthecatskills.com
AMPLE BROWN BETTY | RECIPE | RHUBARB JAM, RHUBARB RECIPES, …
From pinterest.ca
SMALL BATCH STRAWBERRY RHUBARB JAM - FLAVOR THE MOMENTS
From flavorthemoments.com
You'll also love