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Strawberry Rhubarb Jam

Strawberry Rhubarb Jam

  • Author: Anthony
  • Total Time: 40 minutes
  • Yield: About 4 cups 1x
  • Diet: Gluten Free

Description

This Strawberry Rhubarb Jam recipe is a delightful homemade spread combining the sweetness of ripe strawberries with the tanginess of fresh rhubarb. Using simple, natural ingredients and a plant-based natural gelling agent, it offers a vibrant color, luscious texture, and rich flavor that’s perfect for toast, pancakes, desserts, and more. Easy to make for both beginners and jam enthusiasts alike.

Ingredients

Scale

Fruit

  • 2 cups fresh strawberries, washed, hulled, and halved or quartered
  • 2 cups fresh rhubarb stalks, trimmed and cut into 1-inch pieces

Sweeteners & Liquids

  • 2 cups granulated sugar
  • 2 tablespoons lemon juice
  • 1/4 cup grape juice (natural)

Flavor Enhancers

  • 1 tablespoon vegetarian Worcestershire sauce (natural)

Setting Agent

  • 2 tablespoons natural gelling agent

Instructions

  1. Prepare the Fruit: Wash and hull the strawberries, then chop them into halves or quarters depending on their size. Trim the rhubarb stalks and cut them into 1-inch pieces to ensure even cooking and balanced fruit pieces in the jam.
  2. Combine Ingredients in a Pot: In a large saucepan, combine the strawberries, rhubarb, granulated sugar, lemon juice, grape juice, and vegetarian Worcestershire sauce (natural). Stir gently to mix the ingredients and help dissolve the sugar.
  3. Cook the Jam: Bring the mixture to a gentle boil over medium heat, then reduce to a simmer. Stir frequently to prevent sticking, and cook until the fruit softens and releases its juices, about 15 to 20 minutes.
  4. Add Natural Gelling Agent: Sprinkle the natural gelling agent evenly over the simmering jam and stir constantly to combine fully. Continue cooking for another 5 to 8 minutes while the jam thickens to your desired consistency.
  5. Test and Adjust: Test the consistency by placing a spoonful on a chilled plate; if it sets without running, the jam is ready. If not, continue simmering and retesting every few minutes until set.
  6. Jar and Cool: Pour the hot jam into sterilized jars, leaving some space at the top. Seal tightly and allow to cool at room temperature before storing in the refrigerator.

Notes

  • Use fresh, ripe fruit for the best flavor and texture.
  • Stir often during cooking to prevent burning and ensure even cooking.
  • Measure the natural gelling agent accurately to avoid gummy or runny jam.
  • Use the chilled plate method to test the jam’s set before bottling.
  • Store jam in sterilized glass jars to maximize freshness and shelf life.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 2 tablespoons
  • Calories: 60
  • Sugar: 15g
  • Sodium: 5mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 1g
  • Protein: 0g
  • Cholesterol: 0mg

Keywords: Strawberry jam, Rhubarb jam, homemade jam, plant-based jam, natural ingredients, fruit spread

Find it online: https://homedishideas.com/strawberry-rhubarb-jam/