A Pennywise Guide to Strawberry Rhubarb Jam
Rhubarb season is one of my absolute favorites. There’s something incredibly satisfying about harvesting those vibrant red stalks from the garden (or my neighbor’s!) and knowing that I’ve got a bounty of delicious, versatile produce that didn’t cost me a dime. One of the best ways I’ve found to use up this free rhubarb is in homemade jams, especially strawberry rhubarb jam.
[While you are here, check out our Rhubarb Jam recipe!]
Strawberries, on the other hand, are a different story. My family adores strawberry jam, but unfortunately, I can’t get strawberries for free. Thankfully, summer brings a slew of opportunities to stock up on this sweet fruit without breaking the bank.
U-pick strawberry farms are a fantastic way to spend a sunny afternoon, and they offer the freshest berries at a fraction of the store prices. Sometimes, I also find strawberries discounted at the store, especially when they’re just past their prime but still perfect for jam-making.
Every so often, if the budget allows, I indulge in a bulk pack of “slightly imperfect” frozen berries. These berries are usually marked down and work wonders in smoothies, baking, and of course, jam. This little trick helps me keep a stash of strawberries on hand for whenever the jam-making bug bites.
While pure strawberry jam is always a hit, I’ve found that combining strawberries with rhubarb makes for an even better spread. The tartness of the rhubarb perfectly complements the sweetness of the strawberries, creating a flavor profile that my kids absolutely love.
Strawberry Rhubarb Jam Recipe
Your rhubarb and strawberries will need to be prepared before you make your jam.
For the rhubarb, weigh out 500 grams (1.1 lbs), add 125 ml water (1/2 cup), bring to a soft boil and then simmer for one minute or until all the pieces are soft.
For the strawberries, make sure to weigh them out as well (1.1 lbs), since using a measuring cup can be very inaccurate depending on how they are prepared.
When using frozen strawberries, I will let them thaw and then either mash them using a potato masher (for a chunkier texture) or puree them using an immersion blender (for a smoother spread).
For fresh berries, chop them into pieces and toss them into the rhubarb mixture without mashing or cooking – they will soften up rapidly as you cook the jam. The smaller the pieces, the smoother the jam.
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