Description
This Rhubarb and Strawberry Jam recipe combines tart rhubarb with sweet strawberry gelatin to create a vibrant, flavorful homemade preserve. Perfect for spreading on toast, dolloping on yogurt, or using in dessert recipes, this easy-to-make jam yields 3 to 4 cups of deliciously tangy sweetness with a smooth texture and delightful fruity aroma.
Ingredients
Scale
Jam Ingredients
- 4 cups chopped rhubarb
- 3 cups white sugar
- 1 (3 ounce) package strawberry flavored gelatin mix
- 1/4 cup water
Instructions
- Combine rhubarb and sugar: In a large saucepan, mix the chopped rhubarb and sugar. Let the mixture sit for about 10 minutes, allowing the rhubarb to release its natural juices.
- Bring to boil: Place the saucepan over medium heat and stir frequently as you bring the mixture to a boil.
- Simmer rhubarb: Once boiling, reduce heat to low and let it simmer for 10-15 minutes until the rhubarb softens and becomes tender.
- Dissolve gelatin: While the rhubarb simmers, dissolve the strawberry gelatin mix in 1/4 cup of water in a small bowl, stirring well until smooth.
- Add gelatin to jam: Stir the dissolved gelatin into the rhubarb mixture, then increase heat to medium-high and bring the jam back to a rolling boil for 1 minute, stirring constantly to combine fully.
- Prepare jars: Remove the saucepan from heat. Skim off any foam from the surface. Ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top.
- Seal jars: Wipe the rim of each jar with a damp cloth to ensure cleanliness. Place sterilized lids on jars and tighten bands until fingertip tight.
- Process jars: Place the sealed jars in a boiling water bath for 10 minutes to ensure proper sealing and preservation.
- Cool and check seals: Remove jars from the water bath and let them cool completely at room temperature. Check the seals – the center of each lid should not flex up or down when pressed.
- Store jam: Store sealed jars in a cool, dark place for up to one year. Once opened, refrigerate and use within 3 weeks for best quality.
Notes
- Make sure to use sterilized jars and lids to prevent spoilage.
- Adjust sugar to taste if you prefer a less sweet jam.
- If foam forms during cooking, skim it off to improve jam clarity and texture.
- The boiling water bath helps extend the jam’s shelf life by properly sealing the jars.
- Use the jam as a spread, dessert topping, or glaze for an added fruity zing.
