Forget buying jam from the grocery store, homemade jam is something you’ve got to do, or at least try. One spoonful of my very quick, no fuss Strawberry & Rhubarb Jam will have you converted. If it doesn’t, then you’re not a jam person.
I’m a jam person, I simply adore it, anything from marmalade, curds, jams and jellies. Eating them from the spoonful is a must if you want to capture the real flavour of this jam. It captures the sweetness of strawberries and the sharpness of rhubarb wonderfully, both working in sync with each other.
This jam is takes the total of two days to make, but you’ll literally only have to spend a total of about 30-40 minutes hands on time with it. It’s worthwhile the wait. It’s one of my favourites Preserving books – The Complete Book of Small Batch Preserving – Ellie Top & Margaret Howard where my recent Blueberry & Orange Marmalade recipe came from. If you’re looking for a preserving book that only yields small quantities then this is for you. Great for if you like trying lots of different jams and marmalade at once.
So why does this jam take so long from start to finish? According to the book, by using standing periods alternating with a much shorter cooking period you’ll end up with a jam that retains a vivid colour along with a fresh tasting jam. This recipe is excellent for this time of year when it’s sweltering outside and hot and stuffy in your kitchen you don’t necessarily want to be standing by the stove sweating just to make some jam, as your only going to be doing bits and pieces which take a matter of minutes, you’ll still get your delicious jam but without dripping in sweat in the meantime.
Fresh, tangy with a glorious colour this jam really has it all. You can definitely taste the sweetness of summer strawberries and the sharp tartness of the rhubarb. This is seriously one of the best jams I’ve ever tasted, shop bought or not. I may just have to make another batch to last me through the winter.
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Yields – 750ml (3 cups)
- 800 grams (28 ounces) Strawberry, hulled and halved
- 250 grams (1 cup) Rhubarb, finely chopped
- 400 grams (2 cups) Caster sugar
- 60 ml (1/4 cup) Fresh lemon juice
- Mix together the strawberries, rhubarb and sugar in a medium bowl, cover with clingfilm and let stand for 8 hours.
- Place the mixture in a large saucepan. Bring to the boil over a medium heat, remove from the heat, add the lemon juice and return to the boil. Boil rapidly for 5 minutes, remove from the heat, cover and let stand for 24 hours.
- Bring mixture back to the boil over a high heat and boil rapidly for 5 minutes stirring constantly. Ladle into hot, sterilized jars and seal.
- Recipe adapted from The Complete Book of Small Batch Preserving – Ellie Topp & Margaret Howard
- Store in a cool, dry place away from direct sunlight.