Strawberry & Rhubarb Jam

Last week was a Strawberry & Rhubarb week for some odd reason.My granddad loved Strawberry & Rhubarb pie so maybe I missed him.

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So,  I decided to made jam,soda,muffins, and a tart(la galette). All I needed was a Strawberry Rhubarb Ice Cream and I would be in heaven. There are endless possibilities what one can do with rhubarb. I bought 10 pounds of Rhubarb and starting playing around with the help of one of my friends. 


When making jam it is hard to follow an exact recipe because sometimes the fruit is sweet and full of flavor or bland. Taste your fruit then adjust the recipe. 

Makes 10 half pints of jam

1.)Peel the rhubarb and cut into 2″ pieces  and throw them in a large pot. Cook the rhubarb and the apple until the rhubarb is tender about 15 minutes, stirring often. 
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2.)If for any reason the jam begins to burn make sure to remove the contents and wash the pot then put the fruit back in.The apple is used only for the source of pectin. This step is only to cook out the extra water in the rhubarb.
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3.)It will begin to get mushy and thick. I took the mixture out of the pot because it was too small to finish the jam. It kept splattering all over me. :)
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4.)Put the hulled strawberries,sugar, lemon, mint, and black pepper in the pot and cook for about 20 minutes on medium heat. 
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5.)You are reducing the jam until it is the texture and consistency you want. It is done when it is quite thick; you can draw a spoon through the jam and it’s ready when it doesn’t immediately rush to fill in the space. The pepper accentuates the sweetness of the strawberries. Strange right! But it worked that is what happens when you start baking with Chefs.
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6.)Either you can do the proper canning technique or I just put the jam in tubberware containers  when it cooled and kept them in the refrigerator. I ended up giving them most away and they will not last long here.

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