...Food and Recipes, General ramblings

Strubarb Jam

August 6, 2013

I think I am turning into Jen the Jam 🙂
First, there was Gooseberry Jam (with a slight burnt caramel aftertaste), and then there was Gooseberry Jam that didn’t burn.
And now, there is Strubarb Jam!
That’s Strawberry and Rhubarb, obviously…
This is, I think, a WI recipe, that was in the Waitrose magazine with the Gooseberry jam recipe. And when my mum gave us strawberries and rhubarb from their allotment, it seemed like fate.

This is what you need:

  • 500g rhubarb, trimmed weight
  • 2 tbsp lemon juice (about half a lemon’s worth)
  • 1 kg jam sugar
  • 500g strawberries (after chopping off the tops) roughly chopped

This is what you do:

  • Sterilise your jars

PM Jars

  • Put the rhubarb in a large saucepan or preserving pan with the lemon juice and jam sugar, and leave for at least 2 hours, or ideally, overnight. It should macerate and mush down a bit
  • In the morning, pour over 200ml water and set the pan on a low heat, stirring occasionally until the sugar has dissolved
  • Add the strawberries, and bring to the boil
  • Skim off any scum that rises to the top
  • Boil for about 12 minutes or until the setting point is reached

  • Remove from the the heat and leave for 10 minutes before pouring into sterilised jars

This jam is a kind of ‘soft set’, but it tastes of Summer, and the Smalls love it 🙂

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  • Reply Vivienne Downes (@VivienneDownes) August 20, 2013 at 1:47 pm

    Just bought a load of cheap raspberries to go with my crop of home grown rhubarb so going to give your recipe a try with them in place of strawberries . The gooseberry jam was delicious I made 8 jars, sold for 50p for small & £1 for larger jars I donated to my niece, she’s doing “Tough Mudder” to raise money for the charity Mind. Everyone was delighted … Spread a little happiness :o)

    • Reply Jen August 20, 2013 at 10:05 pm

      Spread a little happiness-love it!
      Rhubarb and raspberry sounds good-let me know 🙂

  • Reply Re-boiling… | My Make Do and Mend Year August 15, 2013 at 6:04 pm

    […] jam, which I may have burned a teensy tiny bit Gooseberry jam which I didn’t burn Strawberry and rhubarb (or Strubarb) jam Blackcurrant […]

  • Reply Jo August 8, 2013 at 4:51 pm

    Jen, I made this 🙂 I’ve never made jam before in my life and it tastes wonderful, thank you for inspiring me!

    • Reply Jen August 8, 2013 at 7:26 pm

      Yay! That’s fab-so glad you liked it 🙂

  • Reply smallholderwannabe August 7, 2013 at 6:49 am

    I made rhubarb and strawberry jam this week too. Except that I had 3lbs of rhubarb and just 1lb of strawberries. It is lovely – yum! My husband won’t eat just rhubarb jam but he thought this was really good. It is amazing the difference in taste that those few strawberries made : )

    • Reply Jen August 7, 2013 at 1:59 pm

      I didn’t think the taste of the strawberries would come through as much as they did. Off to find some more of both at the PYO this afternoon!

  • Reply ericabella1545 August 6, 2013 at 7:14 pm

    Reblogged this on sweettreatsyum.

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