Strawberry Rhubarb Jam

Strawberry Rhubarb Jam Recipe - Delicious and Healthy

| Servings: This recipe makes approximately 6 cups of jam.

Introduction

Strawberry Rhubarb Jam is a delicious and sweet spread that combines the tartness of rhubarb with the sweetness of strawberries. This jam is perfect for spreading on toast, biscuits, or using as a filling for pastries.

History

The combination of strawberries and rhubarb has been a popular flavor pairing for centuries. Rhubarb was first cultivated in China over 2,000 years ago, and strawberries have been enjoyed since ancient Roman times. The first recorded recipe for strawberry rhubarb jam dates back to the early 19th century in England.

Ingredients

3 pt (1.42 liters) of fresh strawberries, with stems removed
1 package of low methoxyl pectin with calcium
1 lb (454 g) of fresh rhubarb, with leaves removed [1]
0.5 cup of water
1 cup of splenda ® no calorie sweetener, in granular form

How to prepare

Wash the jars and lids in hot soapy water, then rinse with warm water.
Fill a boiling-water canner halfway with water, and add the jars and enough water to cover them.
Bring the water to a boil, then reduce the heat and let it simmer.
Place the lids in a small saucepan and cover them with water. Bring the water to a simmer and keep the lids there until ready to use.
Remove and drain the jars and lids one at a time as needed for filling.
Cut the strawberries in half and crush them using a potato masher or food processor.
Place exactly 3 cups of crushed strawberries in a medium bowl, and gradually add the pectin while stirring until the pectin dissolves. Set it aside.
Slice the rhubarb into 0.5-inch slices and measure exactly 3 cups.
Place the sliced rhubarb in a medium-sized saucepan and add 0.5 cup of water.
Bring the mixture to a boil, then reduce the heat and let it simmer covered for 5 to 8 minutes, or until the rhubarb is tender.
Add the strawberry mixture to the saucepan and bring it to a full rolling boil (a boil that doesn't stop bubbling when stirred) over medium-high heat.
Boil for 1 minute, stirring constantly.
Remove the saucepan from the heat and add the Splenda® granular, stirring until it dissolves.
Skim off any foam using a metal spoon.
Ladle the hot jam into the prepared jars, filling them to within 0.25 inch of the tops.
Wipe the jar rims and threads.
Cover the jars with the 2-piece lids and screw the bands tightly.
Place the jars on a rack in the canner, making sure the water covers the jars by 1 to 2 inches. Add boiling water if necessary.
Cover the canner and bring the water to a gentle boil.
Process the jars for 10 minutes.
Remove the jars from the canner and place them upright on a towel to cool completely.
After the jars have cooled, check the seals by pressing the center of the lid with your finger. If the lid springs back, it is not sealed and needs to be refrigerated.
Store the sealed jars in a cool, dark place for up to 1 year.
Once opened, refrigerate the jam and use it within 2 weeks.

Variations

Add a splash of balsamic vinegar for a tangy twist.
Mix in some chopped fresh mint for a refreshing flavor.
Substitute honey or maple syrup for the sweetener for a different taste.

Cooking Tips & Tricks

Be sure to crush the strawberries well to release their juices and flavor.

- Skim off any foam that forms on the surface of the jam to ensure a clear and smooth texture.

- Use a candy thermometer to ensure the jam reaches the proper temperature for setting.

Serving Suggestions

Enjoy this Strawberry Rhubarb Jam on toast, scones, or as a topping for yogurt or ice cream.

Cooking Techniques

The key to making this jam is to cook the fruit until it reaches a full rolling boil, which helps activate the pectin for proper setting.

Ingredient Substitutions

If fresh rhubarb is not available, you can use frozen rhubarb instead. You can also use a different sweetener such as sugar or honey.

Make Ahead Tips

This jam can be made ahead of time and stored in a cool, dark place for up to 1 year.

Presentation Ideas

Transfer the jam into decorative jars and label them with a handwritten tag for a personalized touch.

Pairing Recommendations

Serve this Strawberry Rhubarb Jam with a variety of cheeses, such as brie or goat cheese, for a delicious appetizer.

Storage and Reheating Instructions

Store the sealed jars of jam in a cool, dark place for up to 1 year. Once opened, refrigerate the jam and use it within 2 weeks.

Nutrition Information

Calories per serving

Each serving of this jam contains approximately 40 calories.

Carbohydrates

Each serving of this Strawberry Rhubarb Jam contains approximately 10 grams of carbohydrates.

Fats

This jam is fat-free.

Proteins

There is less than 1 gram of protein per serving in this jam.

Vitamins and minerals

Strawberries are a good source of vitamin C, manganese, and folate. Rhubarb is rich in vitamin K, calcium, and potassium.

Alergens

This recipe does not contain any common allergens such as nuts, dairy, or gluten.

Summary

Overall, this Strawberry Rhubarb Jam is a low-calorie, fat-free spread that is rich in vitamin C and other essential nutrients.

Summary

Strawberry Rhubarb Jam is a delightful and flavorful spread that is easy to make and perfect for enjoying on a variety of dishes. With its sweet and tangy taste, this jam is sure to become a favorite in your kitchen.

How did I get this recipe?

The first time I saw this recipe, I knew I had to try it. It was a warm summer day, and I had just come back from the farmers market with a basket full of fresh strawberries and rhubarb. As I was unpacking my haul, I came across a handwritten note tucked away in the bottom of the basket. It was a recipe for Strawberry Rhubarb Jam, and I could practically taste the sweet and tart flavors just by reading the ingredients.

I had never made jam before, but I was excited to give it a try. I had always loved the idea of preserving the flavors of summer to enjoy throughout the year, and this recipe seemed like the perfect way to do just that. I set to work gathering all the necessary ingredients and getting my kitchen set up for the task at hand.

The first step was to wash and chop the strawberries and rhubarb. The sweet smell of the ripe fruit filled the air as I worked, and I couldn't help but sneak a few bites along the way. I combined the fruit in a large pot along with some sugar and lemon juice, and set it over medium heat to cook down.

As the fruit simmered away, I couldn't help but think back to all the recipes I had collected over the years. Each one held a special memory for me, whether it was a dish passed down from my own mother or a new recipe I had discovered on my travels. Cooking had always been a way for me to connect with my past and create new memories with my family.

After the fruit had cooked down and thickened, I carefully ladled the hot jam into sterilized jars and sealed them tightly. The vibrant red color of the jam was truly a sight to behold, and I couldn't wait to taste the final product. I let the jars cool on the counter before storing them away in my pantry, where they would be waiting for me to enjoy whenever I pleased.

Over the years, I made that Strawberry Rhubarb Jam recipe countless times. It became a staple in my kitchen, a constant reminder of that warm summer day when I first discovered it. I would make batches to give away to friends and family, always met with smiles and compliments on the delicious flavor.

As I grew older, I found myself passing on the recipe to my own grandchildren. I taught them how to wash and chop the fruit, how to cook it down into a thick and luscious jam, and the importance of using quality ingredients. They would watch me carefully as I worked, eager to learn the secrets of my kitchen and carry on the tradition of making jam.

One day, as I sat in my kitchen with my grandchildren by my side, I realized just how much those recipes meant to me. They were more than just instructions for creating a dish; they were a link to my past, a way of preserving memories and passing them on to future generations. I knew that as long as I had those recipes, I would always have a piece of my history to share with those I loved.

And so, as I looked at the jars of Strawberry Rhubarb Jam lining my pantry shelves, I couldn't help but smile. Each one held a story, a memory, a moment frozen in time. And as I reached for a jar to spread on my toast that morning, I knew that those recipes would always be a part of me, living on in the flavors and traditions I passed down through the generations.