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Strawberry-Rhubarb Jam

Strawberry-Rhubarb Jam - 5

A few days ago, one of my cooking friends gave me a whole bunch of rhubarb (I wish I had taken a picture of it, but I didn’t). I was pretty excited about it, even though I already have a growing rhubarb stash in my fridge. I froze a bunch of it, but I also wanted to make something with some of it, and I couldn’t decide on what. Another friend suggested strawberry-rhubarb jam, and I was intrigued.  I’ve never made my own jam before, but I do love jam, especially blackberry. Until now, that is – I think I have a new favorite!

Not only was this jam absolutely delicious, it’s easy, too. The making it, that is. I didn’t do any canning or anything like that, although I plan to conquer that some time in the future. Here’s what you’ll need.

The first thing I did was cut up the strawberries before I threw them in my food processor, just so it wouldn’t have to work as hard.

Strawberry-Rhubarb Jam - 1

Then, I chopped them up into strawberry soup.

Strawberry-Rhubarb Jam - 2

I did the same for the rhubarb, and then mixed it in with the strawberries.

Strawberry-Rhubarb Jam - 3

Then, I added in the sugar. I was surprised at how much sugar the recipe called for; I might use a little less next time. I added ginger, because I can’t help it. I love rhubarb paired with ginger.

Strawberry-Rhubarb Jam - 4

Next, follow the package directions for the pectin. Mine said to mix the water and pectin in a small saucepan and bring it to a boil, stirring constantly. Once boiling, I immediately poured it into the fruit mixture, and stirred it for 2-3 minutes to dissolve all the sugar.

Strawberry-Rhubarb Jam - 5

This is where you can fill cans with the jam, or just pour it all into one container like I did. Let it stand at room temperature for 24 hours so the pectin can thicken, and voilà! Jam! The package said you can store it in the fridge for up to three weeks, or freeze it for about a year. When I read that, I thought that three weeks is plenty of time to eat all this jam. Only one problem, though – what to have it with?  I didn’t really want it with toast; that seemed boring. I could whip up another boule, but I wanted something a little less crusty. And then I remembered this post from Bridget’s blog on English muffins, which references the original recipe from The Knead for Bread blog. Perfect! They were really easy to make…

English Muffins - 1

…and just perfect for eating jam.

English Muffins - 3

Yum! Thanks, Bridget!

Posted by on June 5, 2009.

Tags: , , , ,

Categories: breads & pastries, breakfast & brunch, desserts & sweets

10 Responses

  1. Love the jam!! Homemade is always the best!

    by maria on Jun 5, 2009 at 10:25 am

  2. They are good, aren’t they?!?

    I just saw you’re nominated for the Tastiest Blog at BlogLuxe! Congrats & yay us!!! 🙂

    by Bridget on Jun 5, 2009 at 10:39 am

  3. Maria, thanks!! I totally agree. 🙂

    Bridget – they were! And there are so many left; I’ll be eating them for breakfast for the next three weeks, mmm.

    Haha yeah, it’s fun! I saw that you were nominated yesterday, and I voted for you! 😉

    by Tracy on Jun 5, 2009 at 10:53 am

  4. I made some strawberry rhubarb jam last Saturday also!!! It is so yummy!!! 🙂

    by Sally on Jun 5, 2009 at 4:19 pm

  5. I agree – I will definitely be making jam more often!

    by Tracy on Jun 9, 2009 at 2:24 pm

  6. YUM! I don’t know what I love more – the strawberry rhubarb jam or the English Muffins.

    by Maggy on Apr 9, 2010 at 9:28 am

  7. English Muffins are one of my favorites! Gorgeous Jam too!

    by Michelle on Apr 9, 2010 at 10:29 am

  8. I love all of your rhubarb recipes! I never cooked with it but I’m going to try it out this weekend! This jam looks delicious!

    by Jen @ How To: Simplify on Apr 9, 2010 at 11:43 am

  9. I am definitely making this with the first batch of rhubarb I find.

    by Cookin' Canuck on Apr 9, 2010 at 12:20 pm

  10. I’ve never canned before, but love your simple recipes. Just wondering…do I have to submerge the jars in boiling water after they’ve been filled?

    by Jessica on Jun 18, 2012 at 9:27 pm

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About Sugarcrafter

Hi there! I’m Tracy, and I live in upstate NY. My husband and I met in college and have been married since 2005. A Canning, baking, writing, photography, and even cleaning (yes, cleaning – it can be oddly relaxing), are all things that I enjoy. This blog brings all of those passions together – but […]more →