Description
This Rhubarb and Strawberry Jam recipe combines tart rhubarb with sweet strawberry gelatin to create a vibrant, flavorful homemade preserve. The jam is easy to make on the stovetop and perfect for spreading on toast, biscuits, or adding to desserts. It uses minimal ingredients and includes a simple water bath canning step to ensure safe preservation.
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, combine the chopped rhubarb and sugar. Let the mixture sit for about 10 minutes to allow the rhubarb to release its juices, which helps dissolve the sugar and kickstarts the jam-making process.
- Boil the Mixture: Place the saucepan over medium heat and bring the mixture to a boil, stirring frequently to prevent sticking and ensure even cooking.
- Simmer until Tender: Once boiling, reduce the heat to low and let it simmer for 10-15 minutes, or until the rhubarb becomes tender and breaks down, thickening the jam.
- Dissolve Gelatin: While the rhubarb simmers, dissolve the strawberry gelatin mix in 1/4 cup of water in a small bowl. This adds flavor and helps set the jam.
- Add Gelatin to Jam: Stir the dissolved gelatin into the rhubarb mixture, then return the jam to a rolling boil over medium-high heat for 1 minute, stirring constantly to fully incorporate the gelatin and ensure even cooking.
- Remove Foam and Jar the Jam: Remove the saucepan from heat, skim off any foam that has formed on top, and ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top to allow for expansion during processing.
- Seal the Jars: Wipe the rims of the jars with a damp cloth to ensure a clean seal, place sterilized lids on top, and tighten the bands until fingertip tight to allow air to escape during processing.
- Process the Jars: Process the jars in a boiling water bath for 10 minutes to kill any bacteria and ensure a safe, long-lasting seal.
- Cool and Check Seals: Let the jars cool completely at room temperature. Check the seals by pressing the center of each lid—if it does not flex up and down, the jar is properly sealed.
- Store Properly: Store sealed jars in a cool, dark place for up to a year. Once opened, refrigerate and use within 3 weeks for best flavor and safety.
Notes
- Use fresh rhubarb for best flavor and texture; frozen rhubarb is not recommended due to excess moisture.
- Sterilize jars and lids by boiling them in water for 10 minutes before filling to ensure food safety.
- If you prefer a less sweet jam, you can reduce the sugar slightly, but sugar helps with preservation and texture.
- Always ensure jars are properly sealed before long-term storage to prevent spoilage.
- Serve the jam on toast, yogurt, or use it as a topping for desserts like cheesecake or ice cream.
