Classic Strawberry-Rhubarb Jam
Dive into the delightful symphony of sweet strawberries and tart rhubarb with this classic jam recipe. Perfectly balanced with a hint of lemon, this jam captures the essence of summer in a jar. It's not overly sweet, allowing the natural flavors to shine through, but gives you flexibility with sugar levels. A beautiful preservation of the brief rhubarb season, it's an ideal way to enjoy these fruits long after their harvest. This recipe yields six 8-ounce jars, perfect for gifting or keeping for yourself!
8
Servings
275
Calories
5
Ingredients
Ingredients
Rhubarb
1.5 pounds (diced)
Strawberries
6 pints (hulled, quartered, and mashed)
Sugar
2 cups (mixed with pectin)
Lemon Juice
1/2 cup (freshly squeezed)
Dry Pectin
5-6 teaspoons (mixed with sugar)
Instructions
1
Prepare the rhubarb by dicing it into small, uniform pieces. Place it in a large saucepan and add the lemon juice.
2
Hull and quarter the strawberries before lightly mashing them. Measure out 5 to 6 cups of the mashed strawberries and add them to the saucepan with the rhubarb.
3
Mix the fruit together over medium heat and bring the mixture to a boil while stirring frequently to avoid burning.
4
In a separate bowl, thoroughly combine the sugar with the pectin until evenly distributed.
5
Carefully incorporate the sugar and pectin mixture into the boiling fruit, ensuring it's well mixed.
6
Reduce the heat slightly and allow the mixture to simmer for about 25 minutes, stirring occasionally until it reaches the desired consistency.
7
Once cooked, remove the pan from the heat. Using a ladle, carefully fill clean, sterilized jars to within 1/4 inch of the top.
8
Clean the rims of the jars with a damp cloth to ensure a proper seal. Apply the 2-piece lids securely.
9
Process the sealed jars in a water bath at 200°F (around 93°C) or boiling for 10 minutes.
10
After processing, remove the jars and let them cool on the counter. Listen for the "pop" to confirm the lids have sealed. The jam is now ready to store or enjoy!
Nutrition Information
68.75g
Carbs
1g
Protein
3g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the flavor profile of the Classic Strawberry-Rhubarb Jam?
The jam features a delightful symphony of sweet strawberries and tart rhubarb, perfectly balanced with a hint of lemon for a natural summer flavor.
How many jars does this recipe yield?
This recipe yields approximately six 8-ounce jars.
What quantity of rhubarb is required?
You will need 1.5 pounds of rhubarb, diced into small, uniform pieces.
How many strawberries should I prepare?
The recipe calls for 6 pints of strawberries that have been hulled, quartered, and mashed.
How much mashed strawberry should I use in the pan?
You should measure out between 5 to 6 cups of the mashed strawberries to add to the saucepan.
Why is lemon juice added to the jam?
Lemon juice is added to provide a hint of balance and to interact with the natural flavors of the fruit.
How much sugar is used in this recipe?
The recipe uses 2 cups of sugar, though it offers flexibility for sugar levels.
What kind of pectin is needed?
The recipe requires 5-6 teaspoons of dry pectin.
How should the sugar and pectin be combined?
The sugar and pectin should be thoroughly combined in a separate bowl until evenly distributed before being added to the fruit.
How long should the jam mixture simmer?
After adding the sugar and pectin, allow the mixture to simmer for about 25 minutes.
What temperature is required for the water bath processing?
The sealed jars should be processed in a water bath at 200°F (around 93°C) or boiling.
How long do the jars need to stay in the water bath?
Process the jars for 10 minutes in the water bath.
How much headspace should be left in the jars?
Fill the clean, sterilized jars to within 1/4 inch of the top.
How can I tell if the jars have sealed correctly?
As the jars cool, listen for a 'pop' sound to confirm the lids have sealed.
Is this a high-sugar jam recipe?
No, it is tagged as low-sugar and designed to allow the natural flavors of the fruit to shine through.
What is the calorie count per serving?
Each serving contains approximately 275 calories.
How many carbohydrates are in a serving?
There are 68.75g of carbohydrates per serving.
Does this jam provide any fiber?
Yes, there is approximately 3g of fiber per serving.
What is the protein content of the jam?
There is 1g of protein per serving.
Should the fruit be stirred while boiling?
Yes, you should stir frequently to avoid burning the fruit mixture.
How do I prepare the strawberries?
The strawberries should be hulled, quartered, and then lightly mashed before measuring.
What is the recommended serving count for the batch?
The recipe is calculated for 8 servings.
Can I use fresh lemon juice?
Yes, the recipe specifically lists freshly squeezed lemon juice.
What are some of the tags associated with this recipe?
Tags include strawberry, rhubarb, jam, homemade, summer, preserves, low-sugar, and fruit spread.
Should I clean the jar rims before sealing?
Yes, clean the rims with a damp cloth to ensure a proper seal before applying the lids.
When is the best time to make this jam?
It is best made during the brief rhubarb season to capture the essence of summer.
Is the fat content high in this jam?
The fat content is negligible or null according to the nutritional data.
How should the rhubarb be diced?
Rhubarb should be diced into small, uniform pieces for even cooking.
What type of lids are used?
The recipe recommends using 2-piece lids applied securely.
Can this jam be gifted?
Yes, the recipe yields six 8-ounce jars, making it perfect for gifting or keeping.