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Sweet strawberries and sour rhubarb are combined in this jam and give a special flavor combination. It is very easy to make rhubarb strawberry jam yourself. The fruity spread sweetens the start of your day at the breakfast table. A detailed strawberry rhubarb jam recipe with exact quantities and step-by-step instructions can be found below.
Heavenly delicious combination
In spring, strawberries and rhubarb are in season at the same time. They combine perfectly with each other in terms of taste. And you just have to take advantage of that.
You can make a delicious jam from this combination. This way you can preserve strawberries and rhubarb together for a long time and enjoy them all year round, even out of season.
Besides, homemade strawberry rhubarb jam is a nice gift to surprise your loved ones with.
I used strawberries and rhubarb in a 1:1 ratio in the recipe. But you can experiment with it and change the proportions to taste.
For example, use a little more strawberries, but less rhubarb for the jam. It also works the other way around.
Try also my rhubarb jam and strawberry jam.
Strawberry rhubarb jam without preserving sugar
This strawberry rhubarb jam, just like my blackcurrant jam, I made with apple pectin** and without preserving sugar. This is because preserving sugar usually consists of sugar, pectin and citric acid.
You can adjust the amount of pectin in the recipe depending on the desired consistency of the jam. For this, follow the package instructions of your pectin.
Alternatively, you can make the jam just as well with preserving sugar. In this case, use preserving sugar that does not contain unnecessary additives. Replace sugar and pectin in the recipe with the same amount, i.e. about 330 g of preserving sugar 3:1.
Fine or with pieces
I like jams with pieces of fruit. That’s why I didn’t puree my strawberry rhubarb jam.
If you like a fine jam without pieces, puree it after cooking, as I did with the apple jam. Then bring it back to a boil and cook it bubbling for another minute.
The homemade rhubarb strawberry jam is
- sweet sour,
- incredibly tasty,
- easy and quick to make,
- without preserving sugar,
- ideal as a spread or for baking.
Quick strawberry rhubarb jam recipe
The strawberry rhubarb jam recipe you’ll find in the recipe box here at the end of the post is quick and easy. So in no time at all, you’ll be whipping up this fruity spread yourself.
First, clean and peel rhubarb, cut it into pieces and put it in a saucepan. Then clean strawberries, cut them into pieces and add them to the rhubarb. Then add some lemon juice.
Now mix sugar with pectin and add it to the rhubarb strawberry mixture.
Heat the strawberry rhubarb mixture slowly until the juice is formed. Then bring it to a boil and simmer for 3 – 5 minutes until the rhubarb and strawberries are cooked.
Then fill the jam into sterilized preserving jars and let it cool.
How to make strawberry rhubarb jam: tips and tricks
- When buying pectin, make sure it is pure pectin without sugar or other additives. Study the ingredient list on the package for this.
- You can adjust the ratio of strawberries to rhubarb to taste. In my recipe I took them 1:1. Alternatively, you can use more strawberries and less rhubarb.
- Sugar and pectin together you can replace in the recipe by the same amount, so 330 g preserving sugar 3:1.
- You can also add vanilla to the jam.
- You can puree the strawberry rhubarb mixture after boiling and then boil it down for another minute before dividing it among the preserving jars.
- Store the jam preserves in a cool, dark place. Store already opened preserving jars** with the jam in the refrigerator.
Have you made strawberry rhubarb jam yourself using this recipe? I look forward to hearing your results, your star rating, and your comment below here about how it turned out and tasted.
Try more fruity recipes with rhubarb or strawberries:
- Rhubarb pound cake – quick recipe
- Strawberry chocolate muffins – quick summer recipe
- Easy strawberry pound cake – summer recipe
Strawberry rhubarb jam
- sterilized preserving jars or screw jars
- Clean strawberries and rhubarb, peel the rhubarb. Then weigh 500 g each of strawberries and rhubarb.
- Cut the rhubarb into cubes and put it into a saucepan.
- Cut large strawberries into rough pieces, leave small fruits whole and add everything to the rhubarb in the saucepan.
- Add lemon juice and mix.
- Mix sugar with pectin.
- Add the sugar mixture to the strawberry rhubarb mixture in the saucepan.
- Put the saucepan on the stove and heat the strawberry rhubarb mixture slowly over low heat, stirring, until juices are formed and sugar is dissolved.
- Now bring the strawberry rhubarb mixture to a boil and cook, bubbling, for about 3 - 5 minutes, until the rhubarb and strawberries have cooked down.
- Immediately fill the hot strawberry rhubarb jam into sterilized preserving jars or screw jars up to the rim, close them, put them on the lids for about 15 minutes and then let them cool.
- When buying pectin, make sure that it is pure pectin without sugar or other additives.
- Sugar and pectin together can be replaced by the same amount, i.e. 330 g of preserving sugar 3:1.
- Note the detailed tips and tricks for making the strawberry rhubarb jam at the top of the post.
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