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
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 AND VANILLA JAM
Jellies, James & Chutneys - Preserving the Harvest. makes 2 ¼ pound. Variation: replace the vanilla with 2 ounces fresh ginger.
Provided by dicentra
Categories Strawberry
Time 30m
Yield 2 1/2 pounds
Number Of Ingredients 6
Steps:
- Cut the rhubarb into 1 inch slices. Slice the strawberries.
- In a large bowl, layer the fruit with the sugar. Pour the lemon juice over and let sit in a cool spot overnight.
- Scrape the fruit sugar and juice into a non-reactive pot and warm over low heat.
- Bring the mixture to a full rolling boil and cook for 2 minutes then turn off the heat and stir in the pectin.
- Return the mixture to a boil and boil for 2 minutes or until the jam has reached the setting point.
- Remove from heat, skim off any foam and stir in the vanilla seeds.
- Let cool for 5 minutes before ladling into hot sterilized jars and seal.
Nutrition Facts : Calories 2995.4, Fat 1.7, SaturatedFat 0.3, Sodium 26.5, Carbohydrate 768.5, Fiber 14.7, Sugar 742.2, Protein 5.5
RHUBARB & VANILLA JAM
Homemade jam doesn't have to be just a summer treat with this sweet-sharp seasonal recipe
Provided by Sarah Cook
Categories Breakfast, Condiment, Snack
Time 1h
Yield Makes 3 x 1lb jars
Number Of Ingredients 4
Steps:
- Put a small plate in the freezer. Put the rhubarb into a preserving pan or your largest saucepan with the sugar and halved vanilla pods. Heat gently, stirring, until all the sugar has dissolved, then squeeze in the lemon juice and increase the heat.
- Boil for about 10 mins, skimming off the scum as you go (the fruit should be soft). Test for setting point by spooning a little onto your chilled plate. After 1-2 mins, push your finger through the jam - if the surface wrinkles it is ready, if not, keep cooking for 2-min intervals, testing in between. (Or if you have a sugar thermometer it should reach 105C)
- Once the jam is ready, let it cool for about 15 mins before ladling into warm sterilised jars and sealing. Will keep for 6 months in a cool, dark place.
Nutrition Facts : Calories 44 calories, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar
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 VANILLA JAM
I wanted something more then just strawberry jam, I saw this recipe online for jelly. So I added the vanilla to the jam I was making. This is good for toast/muffins and over ice cream. Time does not count overnight time. Cooking time counts canning time.
Provided by Coppercloud
Categories Strawberry
Time 45m
Yield 8 half pints, 8 serving(s)
Number Of Ingredients 6
Steps:
- Put all fresh cut strawberries and vanilla been in a plastic gallon bag with 1 cup sugar and set overnight in the fridge.
- The next day, there should now be some juices in the bag along with the strawberries. Put the sugar/strawberries/juice in pan, take out vanilla bean. Cut bean in half down the center. Scrape out seeds and put into pan with strawberries. Discard bean pod. Stir in remaining sugar, lemon zest and add butter.
- Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
- Take off heat. Stir in pectin. Return to full rolling boil and boil for exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Take potato masher and mash strawberries to the size you want in jam. Let this cool for 5/10 minutes, so that all the fruit will not rise to the top in jars.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe rim clean.
- Apply lids, then rings and tighten rings to fingertip tightness.
- Process in boiling water bath for your altitude time.
- P.S. Tips: A. If using fresh strawberries, they can be crushed before cooking/boiling. But I like chunky jam and I have found that the strawberries melt during the boiling time if I mash them first. So I prefer to do this after boiling. This way I have more control of the final fruit size B. In summer we freeze lots of strawberries for me to make jam in fall for xmas baskets. Once they are unfrozen there is juice already, so I skip the overnight process. C: Just an FYI, If you use store bought bagged frozen strawberries, since they are cut more then half and are not fresh they break down even faster during the boiling time. D. You can also make this with low sugar pectin or no sugar recipes, just follow the fruit/sugar qty's on the pectin boxes instructions.
More about "strawberry rhubarb and vanilla jam recipes"
EASY STRAWBERRY RHUBARB VANILLA JAM WITH CARDAMOM
From reciperunner.com
5/5 (3)Total Time 45 minsCategory BreakfastCalories 1 per serving
- In a large saucepan over medium high heat combine the strawberries, rhubarb, water, lemon juice, sugar and cardamom.
- Once the strawberries and rhubarb mixture has reduced by about half use a potato masher or back of a spoon to mash them to the consistency you prefer.
STRAWBERRY-RHUBARB JAM RECIPE | EATINGWELL
From eatingwell.com
EASY STRAWBERRY RHUBARB JAM - A PRETTY LIFE IN THE …
From aprettylifeinthesuburbs.com
STRAWBERRY-VANILLA-RHUBARB JAM - FOOD & WINE
From foodandwine.com
3/5 (1)Total Time 2 hrs 50 mins
TOP 43 SPLENDA STRAWBERRY RHUBARB JAM RECIPE RECIPES
From howard.coolfire25.com
27 BEST VALENTINE'S DAY CAKE RECIPES - SUGARHERO
From sugarhero.com
HOMEMADE STRAWBERRY RHUBARB JAM - DISH 'N' THE KITCHEN
From dishnthekitchen.com
RHUBARB-STRAWBERRY JAM RECIPE - SERIOUS EATS
From seriouseats.com
HOW TO MAKE STRAWBERRY RHUBARB JAM - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
STRAWBERRY RHUBARB JAM (SMALLISH-BATCH, LOWER-SUGAR)
From umamigirl.com
STRAWBERRY SPOON CAKE - SAVOR THE BEST
From savorthebest.com
STRAWBERRY RHUBARB VANILLA BEAN JAM MADE OH SO EASY
STRAWBERRY RHUBARB SKILLET COBBLER - FARM FLAVOR RECIPE
From farmflavor.com
RHUBARB AND VANILLA JAM RECIPE - BBC FOOD
From bbc.co.uk
15 STRAWBERRY RHUBARB JAM RECIPE BALL - SELECTED RECIPES
From selectedrecipe.com
VANILLA STRAWBERRY RHUBARB JAM | WATKINS 1868
From watkins1868.com
6 HEALTHY STRAWBERRY-RHUBARB RECIPES | EATINGWELL
From eatingwell.com
STRAWBERRY RHUBARB JAM | LEITE'S CULINARIA
From leitesculinaria.com
STRAWBERRY RHUBARB JAM - SPEND WITH PENNIES
From spendwithpennies.com
You'll also love
Related Search