Strawberry Rhubarb Jam

Strawberry Rhubarb Jam

Are you guys ready for another 🍓Strawberry Rhubarb recipe???

Strawberries are at their best right now so NOW is the times to bottle up that deliciousness to enjoy all year long!! We’re making jam my friends, Strawberry Rhubarb and Strawberry Vanilla Bean. First of all, before we start jamming I want you to know you don’t need to Can this recipe so if you’re not a “Canner” you can keep reading, this recipe is for everyone 😊 One recipe makes about 4 half pints and it does keep for about 6-8 weeks in the fridge. If you do want to can it, it last for up to one year. I won’t get into the Canning process in this post because quite frankly it’s a little crazy over here and I don’t have time right now and I don’t even know if it’s something you guys would like to know! BUT** if it is something you guys would like to know about, let me know in the comments and I’ll try to work on something for the next canning season!!glass jar of strawberry  rhubarb jam with spoonfull of jam on the side Now, I’ve been making Jam for about 10 years… well probably a little longer if you count the times I’ve watched my aunts make it! Over the years, these are tips and do’s & don’ts that I’ve learned🤓!

  1. I don’t use any pectin in my Jam (such as certo, sure jell, ball). I did in the beginning but after a while of reading ingredients list most of the jams were just fruit, sugar and citrus, so that’s what I started to do. Fruit has natural pectin anyways so one you cook it down it will thicken on its own without adding any thickening agents.
  2. Never double the recipe. The reason for this is that when you double your recipe (which I also did in the beginning) you have double the amount of fruit (obviously hehe) therefor that creates double the amount of liquid which means double the amount of cooking time. So, you’re thinking well making two different pots of jam that takes 20 minutes each or making 1 that takes 40 minutes is the same thing, right? Well, no! By cooking your jam for 40 minutes you risk overcooking the fruit and loosing some of the flavour… and you don’t want that!
  3. Fresh (Local if possible) Strawberries🍓🍓, so important guys! You know when you buy Strawberries in the dead of winter and they taste like nothing… well imagine making jam with that, not good! The Strawberries at this time of the year are so naturally sweet and almost taste like candy, that’s what you want to make jam!!
  4. Sugar, yup Jam has sugar people, surprise lol🤭!! Yes, it’s white sugar, yes it’s not the best for you, but all in moderation right? I never tried “healthifying” my Jam recipe just because I think of it as a treat so it’s not something I enjoy everyday( well don’t except this week because it’s so fresh and so goood🤤)… And also, when something ain’t broke, don’t fix it! Right?
  5. Be patient!!! Jam is not something than you can do if your rushed! You need to stick around the stove for pretty much the whole 20 minutes because 1: it will boil over and make a huge mess and 2: it will burn. If you’re only making one batch, you’ll get through this in a about an hour!! If you’re making a whole bunch of jam, make a day out of it!! If you are going to spend money on making some jam, you want the best possible results am I right? So take your time, have fun, and watch your jam 😉.

strawberry rhubarb jam in a small glass weck jar with rhubarb stalks and strawberries on the sideSo, like I mentioned I’m going to share two recipes with you, Strawberry Rhubarb (which is my own recipe) and Strawberry Vanilla Bean (which is from the cutest little preserving book my friend Erica got me during one of her trips to San Francisco). Both recipes pretty much have the same method except the Strawberry Vanilla Bean recipe requires overnight resting time. My personal favourite is the Strawberry Rhubarb, but my Husband’s fave is the Strawberry Vanilla, so I always make both. Plus, I love giving some jam away as holiday gifts, hostess gifts, who wouldn’t love that!!  NOW, we’re ready to Jam!two small jars, one with strawberry rhubarb jam and the other with strawberry vanilla bean jamStrawberry Rhubarb Jam:

Yes, this is my own recipe but no I did not invent Strawberry Rhubarb Jam lol, this is the ratios that I’ve come up with that makes the Jam that I love! Half & Half is the way I go! It makes a Jam that is sweet with the strawberries but has a little tartness with the rhubarb, perfect combination. Some Jam recipes out there have the same amount of sugar as fruit…😱What?!?! Well not this one. 3 ½ cups of white granulated sugar for about 9 cups of fruit, not too bad right?

The Berries: If you’re buying organic berries, I don’t even wash mine. They are not sprayed with any pesticides, so I just go through them to remove any dirt if there is any as I’m removing the tops. By rinsing them you will be adding extra moisture so it might take longer to cook down your jam. If you want to rinse them, just make sure you spread them out on paper towel or a kitchen towel to dry. I like a “chunkier” jam myself so I slice up the berries into thick slices. I also love to leave little berries whole. Measure about 4 heaping cups sliced strawberries (you are going to want 9 cups total of fruit).

The Rhubarb: It’s usually pretty clean so I just use a damp paper towel to clean them and pat it dry. Chop the rhubarb into ½ inch pieces. Measure 4 heaping cups (like I mentioned you want 9 cups total with the berries & rhubarb).chopped strawberry & rhubarbs ready for jamThe Sugar: 3 ½ cups white granulated sugar is what I use. Now, once your jams begins to boil and the sugar has dissolved, take a little taste (carefully) and if you don’t find it sweet enough add a more sugar, maybe a cup or so (BE CAREFUL, it’s boiling jam it’s hot!!!).

The Citrus: ¼ cup of freshly squeezed lemon juice, about 3 lemons.

The Jam: You are going to need a large pot (5 liters), usually the large pot that comes with your set. The fruit won’t fill up the pot but once it starts boiling it boils up almost to the top!! And let me tell you, hot sticky jam that spills on your stovetop = not fun!!

  1. Before starting your jam, I want you to place a few small dinner plates in your freezer, this is how we are going to test our jam to see if it’s jelled properly.
  2. Add the strawberries, rhubarb, sugar and lemon juice to the pot. Bring to a boil on high heat. Once it starts to bubble up, give it a stir and set the timer for 20 minutes. Reduce the heat to medium and simmer.
  3. You want to stay close to the stove for the next 20 minutes. As the jam starts to reduce it will thicken and if you don’t stir it frequently it will stick to the bottom and burn… not good!
  4. You will see that it really starts to reduce/thicken in the last 5-6 minutes of cooking time. It’s still a little liquid even after 20 minutes because it’s boiling hot, but it will thicken even more are it cools.strawberry rhubarb jam boiling
  5. Now, it’s been 20 minutes, your jam has reduced, it’s starting to look nice and thick, we are going to do the “cold plate test”. Take out one of the plates you put in the freezer. Scoop out about a Tsp of jam and place it on the plate. Let it sit for a minute of so. Tilt the plate and see if the jam is running down like liquid or it has thickened up into a jam consistency. You can also run your finger through the jam and see if it stays separated. If so, Bingo!! Your jam has set!! If it’s still quite liquid, no problem, just boil it a few minutes longer and do the test again. I say 20 minutes because that’s roughly what it takes me every time, but it can vary with a few minutes, everyone’s stove/pots are different.
  6. Once your jam is ready, you need to skim off the foam. So, it’s different with all jams, some have more foam on top than others. For example, the Strawberry Rhubarb has more than the Strawberry Vanilla, is it because of the rhubarb? I have no idea lol. Remove your jam from the heat, let it sit for a minute so it’s not bubbling anymore. Take a spoon and just start skimming the foam. Even if you don’t get all of it it’s ok, it won’t change the taste of the jam, it really just like and “aesthetic” thing so it looks prettier in your jar.strawberry rhubarb jam boiled and ready for skimming
  7. Once you’ve skimmed the foam, your ready to procced to your preserving method of choice! If you’re not canning, transfer the jam to jars, let it cool completely (without a lid). Once it has cooled, put a lid and store it in the fridge for up to 2 months. If you are canning, go ahead with your usual canning method.
  8. You did it!! You made Jam! I’m proud of you!!Print

    Strawberry Rhubarb Jam

    • Author: Natalie
    • Prep Time: 20 minutes
    • Cook Time: 20-25 minutes
    • Total Time: 40-45minutes
    • Yield: 4 half pints
    • Category: breakfast, lunch

    Description

    Strawberry Rhubarb Perfection! This delicious jam is made without any pectin, simply fruit, lemon juice and sugar. It can be preserved by canning or does stay fresh in the fridge for up to 2 months.


    Ingredients

    • 4 Heaping cups sliced strawberries (measured after they are sliced)
    • 4 Heaping cups chopped rhubarb
    • 1/4 cup freshly squeezed lemon juice, about 3 small lemons
    • 3 1/2 cups white granulated sugar

    Instructions

    1. Place a few small dinner plates in the freezer, you will need this to do the “cold plate test”.
    2. Thickly slice strawberries and measure 4 heaping* cups.
    3. Chop the rhubarb into 1/2 inch pieces. Measure 4 heaping* cups. You want to have a total of 9 cups fuit with the strawberry and rhubarb combined.
    4. Add the fruit to a large pot (at least 5 liters). Add the sugar and the lemon juice. Set the heat to high and bring to a boil. Once it start to boil, set a timer for 20 minutes and reduce the heat to medium.
    5. For the next 20 minutes, you will need to watch the jam carefully and stir frequently to  prevent it from boiling over or burning! You will see as it cooks down it the juices will start to reduce and the jam will thicken.
    6. After 20 minutes, remove the jam from heat. Take one of the small plates from the freezer and add about a tsp of jam. Let the plate sit for a minute then slightly tilt the plate to see if the jam has thickened. You can also run your finger through the jam and if it stays separated, it has jelled properly. If it is still runny, no worries, just boil it for another few minutes and do the test again!!
    7. Once your jam is ready, it’s time to skim the foam. You will notice a little foam on top of the jam that forms as it cooks down. Take a spoon and try to scoop out as much foam as you can. The foam will not change the taste of you jam so don’t panic if there’s a little foam remaining. It’s more for aesthetic reasons.
    8. Once the foam is skimmed, place jam in jars and proceed with you persevering method of choice.

    Notes

    *What I mean by heaping cup is a that is not flattened out and leveled out, it has a little heap on top.
    **If you’re not using the canning method for this recipe, the jam will keep in the fridge for up to 8 weeks.

    Keywords: jam, strawberry rhubarb jam, strawberries, rhubarb, spread

Strawberry Vanilla Bean Jam

jar of strawberry vanilla bean jamSo, this recipe is from a book my friend Erica gifted me a while back, I’m thinking like 7-8 years ago (am I right Erica lol)?? It’s called Preserves and Pickles by Gloria Nicol I linked to amazon.com because 4.88$ and on amazon.ca it was 114.00$ LOL. Isn’t that wild!!! Anyways, for 5 bucks it’s a steal, START THE CAR!! She talks about the canning method and different preserving tips in the beginning of the book so it’s great for that too if you want to learn about that!

The cooking method is pretty much the same as my jam so I won’t blab on about that any longer, but the prep is a little different, here is what you’ll need:

  • 1 whole vanilla bean, split length wise into 4 peices
  • 1 kg strawberries, about 4 pints
  • 3 cups white granulated sugar
  • The juice of 3 small lemons, ¼ cup

For this jam, I simply cut the berries in half. If your berries are huge, cut them in 4. Make sure to leave little whole berries too!! Once your berries are all prepped, this is what you need to do:

  1. In a large bowl, add the chopped strawberries. Nestle in the vanilla bean pieces so they are hidden in the berries. Cover the berries with 3 cups white sugar and rest for 12 hours or overnight in the fridge. I cover the bowl with some plastic wrap.strawberries and vanilla beans marinating
  2. Pour the berries, sugar and vanilla bean mixture into a large pot. Add the lemon juice and proceed with the same method mentioned above in the Strawberry Rhubarb Jam Recipe.
  3. Once you have done the “cold plate test” and the jam is ready, skim the foam. Then, *carefully* remove the vanilla bean (the jam is boiling hot). Set them on a cutting board to cool for a few minutes. Once they are cool enough to handle, scrape out the remaining vanilla bean seeds and add to the pot, give everything a quick stir.
  4. Transfer to jars and use your preserving method of choice!!
  5. You made jam, again 🤗Print

    Strawberry Vanilla Bean Jam

    • Author: Goria Nicol

    Description

    This Strawberry Vanilla Bean Jam has such a unique flavour and will stand out to another Strawberry Jam you’ve ever made. It’s a beautiful red colour and speckled with vanilla bean seeds, perfection!


    Ingredients

    • I Kg Strawberries, cut in half, about 4 pints total
    • 1 Vanilla Bean Pod, split length wise into 4 pieces
    • 1/4 cup fresh lemon juice, about 3 small lemons
    • 3 cups white granulated sugar

    Instructions

    1. Chop the strawberries in halves, 1 kg total. Add to large bowl, set aside.
    2. Split the vanilla bean lengthwise into 4 pieces. Nestle the vanilla bean pieces in the bowl with the berries. Cover with the white sugar, cover whit plastic wrap and leave in the fridge for 12 hours or overnight.
    3. Add the marinated fruit and the lemon juice to a large pot. Set the heat to high and bring to a boil. Once it start to boil, set a timer for 20 minutes and reduce the heat to medium.
    4. For the next 20 minutes, you will need to watch the jam carefully and stir frequently to  prevent it from boiling over or burning! You will see as it cooks down it the juices will start to reduce and the jam will thicken.
    5. After 20 minutes, remove the jam from heat. Take one of the small plates from the freezer and add about a tsp of jam. Let the plate sit for a minute then slightly tilt the plate to see if the jam has thickened. You can also run your finger through the jam and if it stays separated, it has jelled properly. If it is still runny, no worries, just boil it for another few minutes and do the test again!!
    6. Once your jam is ready, it’s time to skim the foam. You will notice a little foam on top of the jam that forms as it cooks down. Take a spoon and try to scoop out as much foam as you can. The foam will not change the taste of you jam so don’t panic if there’s a little foam remaining. It’s more for aesthetic reasons.
    7. Once the foam is skimmed, place jam in jars and proceed with you persevering method of choice.

This jam is really beautiful, when you take a close look you see all the little vanilla seeds throughout the bottle!! The vanilla also gives such a nice flavour, Thanks for the awesome recipe, Gloria!

Well I’m all jammed out😅, hope you enjoy these recipes! It looks like a lot, but I promise it’s easy! Give it a try, invite a friend and make a day out of it(Maybe include some Rosé🤷🏻‍♀️)!! Lastly, some of you have been asking about the delicious Sourdough bread I’ve been making!! I’m pretty new to the sourdough scene, I’ve been making some for the past 3-4 months!! It’s a really interesting process, you make you own yeast which is your “starter” and then you make your bread with the starter, flour, water and salt, that’s it!! It makes the most perfect, delicious, crusty loaf of bread!!! I’m using The Clever Carrot’s book (Artisan Sourdough Made Simple) and she explains really well the whole process!! I’ve also recently purchased the Tartine book which I’m only reading into now, also excellent. They use a different method which I want to try soon too. There are also a bunch of blogs on making sourdough if you’re curious and want to see what it’s all about!!

Happy Jamming

XO, Nat



Leave a Reply

Your email address will not be published. Required fields are marked *