Strawberry & Rhubarb
Strawberry and rhubarb go together like peanut butter and jelly. It’s the perfect ratio of sweet to tart, making it explode on your taste buds with every bite. Add in some locally fresh picked berries and you have a recipe for delicious jam that will make everybody craving more.
This ‘Simple Strawberry Rhubarb Jam’ recipe was handed down from a friend. This is only my second year making it but it’s so easy you truly don’t need any prior canning experience to create the perfect jam. I’ve always thought making my own jam would be intricate and messy but all you really need is some time to devote to the craft. It can be a bit daunting and intimidating at first but taking one step at a time is the best way to go about it.
All you need is fresh strawberries, fresh (or frozen) rhubarb, sugar, a few packages of pectin, and an orange. Grab some jam-sized mason jars and a large stock pot and let’s get to it. If you’ve never cooked with rhubarb before, it’s an interesting vegetable. It’s tough to grow in warmer climates and only produces yield from April-June. Therefore, it can be tricky to find in some grocery stores. I have found the most luck finding it in Whole Foods, Central Market, Trader Joes, and other similar natural food stores. Be careful, the leaves of the rhubarb plant are poisonous, making the stalk the only edible portion. I like to remove the fiber strings off the rhubarb like celery to get rid of the stringy texture (this is my personal preference, which does takes a bit of time).
Lastly, pectin can be found in a number of different places. This recipe calls for two small packages of pectin. These packages are similar to those found in small Jell-O packages. Pectin is different than gelatin, it is a plant derived fiber that aids in creating a gelatinous consistency. You can find it either near the Jell-O or the mason jar section of your local grocery store.
Happy jam making, friends and AVO Good Life!
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Strawberry Rhubarb Jam
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Simple Strawberry Rhubarb Jam
Ingredients
- 4 1/2 cups sliced strawberries
- 4 cups chopped rhubarb
- 7-8 cups sugar
- 2 small packages powdered fruit pectin can be found in the Jell-O or mason jar section of the store
- 2 Tbsp butter
- 1 orange (zested and juiced)
Instructions
Making the Jam
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Wash and sterilize 10-12 mason jars and lids. Dry completely before use.
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In a large stock pot over medium heat, add the sliced strawberries, chopped rhubarb, pectin, butter, orange zest, and orange juice. The mixture should condense down and slightly bubble (not boil). Stir occasionally to prevent foaming on the top.
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Once the fruit is condensed down quite a bit (about 15-20 minutes of bubbling) add the sugar, 1 cup at time until fully dissolved. Continue to stir to prevent foaming on top.
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Once the sugar is dissolved and the jam consistency is to your liking (I prefer very small chunks of fruit) bring the heat up to a full boil. Let the jam boil for 1-2 minutes.
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Turn the stove off and let the jam rest for about 5 minutes before pouring into the jars. If there is any foam, simply remove this by scraping with a spoon or spatula.
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Using a funnel, pour the jam into each mason jar with about 1/2 inch remaining at the top.
Canning Process
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In a clean large stock pot over high heat, begin boiling enough water so the mason jars will be completely submerged. Once boiling, add the mason jars, one at a time into the water. Let them boil for 8 minutes.
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Carefully take the jars out using large tongs. Place them on a cooling rack to set. The jar lids should be stable, punched down, and air tight after 20-30 minutes of cooling.
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Unopened jars can be stored at room temperature. Once opened, store in the refrigerator.
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This recipe is an original Healthy Chew recipe, all rights reserved.
All photos used were taken by and for The Healthy Chew, all rights reserved.
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