When it comes to summer fruits, strawberries and rhubarb are a match made in heaven. While they are often associated with pies, these two ingredients can create a mouth - watering jam that is perfect for spreading on toast, pairing with cheese, or even using as a filling for pastries. In this article, we'll explore the wonderful world of strawberry - rhubarb jam and share a delicious recipe for you to try at home.
Strawberries are a classic summer fruit, known for their sweet and juicy flavor. They are rich in vitamin C, antioxidants, and fiber, making them a healthy addition to any diet. Rhubarb, on the other hand, has a tart and tangy taste that provides a perfect contrast to the sweetness of strawberries. It is also a good source of vitamins K and C, as well as calcium and potassium.
To make the strawberry - rhubarb jam, you'll need the following ingredients:
- 2 cups of fresh strawberries, hulled and sliced
- 1 cup of fresh rhubarb, chopped into small pieces
- 1 cup of granulated sugar
- 1 tablespoon of lemon juice
- 1/4 teaspoon of vanilla extract
- 1/4 cup of water
- 1 tablespoon of pectin (optional, but it helps the jam set better)
First, start by preparing your strawberries and rhubarb. Wash the strawberries thoroughly and remove the hulls. Then, slice them into small pieces. Wash the rhubarb and chop it into small, uniform pieces. The size of the pieces will affect how quickly the rhubarb cooks down, so aim for pieces that are about 1/2 - inch in size.
In a large, heavy - bottomed saucepan, combine the strawberries, rhubarb, sugar, lemon juice, vanilla extract, and water. Stir well to ensure that the sugar is evenly distributed. If you're using pectin, add it at this stage and stir it in thoroughly.
Place the saucepan over medium - high heat and bring the mixture to a boil. Once it starts boiling, reduce the heat to medium and let it simmer. Stir the mixture frequently to prevent it from sticking to the bottom of the pan and to ensure even cooking. As the jam cooks, the strawberries and rhubarb will break down and release their juices, and the sugar will dissolve.
After about 15 - 20 minutes of simmering, the jam will start to thicken. You can test if it's ready by placing a small amount on a cold plate. If it wrinkles when you push it with your finger, it's reached the right consistency. If not, continue simmering for a few more minutes and test again.
Once the jam has reached the desired consistency, remove the saucepan from the heat. Let it cool for a few minutes, then carefully ladle the hot jam into clean, sterilized jars. Leave about 1/4 - inch of headspace at the top of each jar. Seal the jars tightly with lids.
To preserve the jam, you can process the jars in a boiling water bath. Place the sealed jars in a large pot filled with enough water to cover them by at least 1 - 2 inches. Bring the water to a boil and let the jars boil for 10 - 15 minutes. Then, remove the jars from the water bath and let them cool on a towel - lined surface. As they cool, you'll hear a popping sound, which indicates that the jars have sealed properly.
Now that you have your delicious strawberry - rhubarb jam, the possibilities are endless. You can spread it on warm, freshly - baked bread for a simple and satisfying breakfast. It also pairs beautifully with a variety of cheeses, such as cream cheese, goat cheese, or brie. Try serving it on a cheese board for an elegant appetizer. If you're feeling more adventurous, use the jam as a filling for turnovers, danishes, or even as a topping for ice cream.
In conclusion, strawberry - rhubarb jam is a versatile and delicious treat that goes beyond the traditional pie. With its perfect balance of sweet and tart flavors, it's a great way to enjoy the bounty of summer. So, the next time you see fresh strawberries and rhubarb at the market, don't just think of pies. Whip up a batch of this wonderful jam and savor the taste of summer all year round.