Strawberry Rhubarb Jam might seem like a strange combination, but for me, it is something I have enjoyed since early childhood. It reminds me of the beginning of a new summer, when strawberries are at their best, and rhubarb makes its first appearance at the local markets. More than that, it reminds me of my grandfather Emo, and the part of my summers I spent at my grandparents’ house. My grandfather had a passion for preparing preserves, both savory and sweet, and I loved to help him and spend time with him.
Their house had an extensive garden, with tomatoes and fresh herbs. My grandparents carefully let the tomatoes sun-dry naturally. I still remember their smell along the patio, before my grandparents were transforming them into juicy tomato sauce for use over pasta in the winter. I would also pick plump fruits from the garden trees. My grandpa patiently turned them into delicious jam.
I learned a few tips that made my summer days cheerful, and today I would like to share with you the recipe for this strawberry rhubarb jam which is low in sugar and made with no pectin. For me this is the best strawberry rhubarb jam recipe not only for the memories that it evokes when I make it, but also for the freshness of its genuine ingredients.
WHY YOU WILL LOVE THIS RECIPE
– It is a simple low sugar strawberry rhubarb jam recipe that is filled with flavors.
– This low sugar jam is great for breakfast or as a snack on toast for your kids.
– This recipe is amde without pectin.
Strawberry Rhubarb Jam (low-sugar) Ingredients
I use very simple and genuine ingredients to prepare this marmalade: strawberries, rhubarb, sugar, and lemon juice. The recipe is made accordingly to the original one, my grandfather used in fact less sugar for the preparation of this jam. While I have already shared with you my passion for strawberries, I would like to say a few words regarding the rhubarb.
Rhubarb is generally in season in May and June, and it is widely used for pies, crumbles, and jam. You could also enjoy Rhubarb raw or pickled and this plant will develop a crips consistency quite similar to celery. I recommend using fresh rhubarb and not frozen ones. But how to prepare rhubarb to use it in the jam? It is imperative to remove the leaves of rhubarb—for no reason should these be eaten, as they contain a toxin that is very dangerous for humans.
Regarding the sugar, you can use brown sugar, which is less processed than white. I add 20% of the total weight of the fruit, as the jam is already sweetened thanks to the fruit. Sugar helps with the jellification of the jam, without the need to add pectin, and it enhances as well the natural color of the fruit.
Lemon, is also a very important ingredients as it helps the natural process of gelling without the use of pectin. In addition its acidity creates a balance Ph that will avoid formation of bacteria and will allow your jam to last longer. Lastly its tart taste, balance the natural sweetness of the fruit, add additional flavor to the jam.
How to make Strawberry Rhubarb Jam (low-sugar)
Gather all your fruits and wash them. Proceed by removing the leaves and the hard external part of the rhubarb stalks. Remove the strawberries’ pits. Chop the fruit into regular medium-size pieces.
Put the fruits in heavy bottom pot and cover them with sugar. The amount should be between 15% and 20% of the fruits’ weight if you want a less sweet jam. If you would like to make it sweeter, you can increase the amount of sugar, up to 35%–40%. Add the lemon juice and let the mixture simmer on the stovetop at medium heat for about one hour.
You will notice the jam becoming thick as the fruits release their water and it evaporates. Try testing the consistency with the back of a wooden spoon: If the jam runs down the spoon slowly, the jam is ready. If it still has a liquid-like texture, you need to let it simmer for another 15 minutes.
To test if it is ready, take a spoon and lift the jam in the pot, using the back of the spoon. If the jam descends slowly and sticks somehow to the spoon, your jam is ready. Now you can decide if refrigerating or canning it.
In order to preserve longer your jam, you will have to follow the process of canning. In general, you sterilize in hot water for 20 minutes your jar. Then you place the sauce in the can through a canning funnel, then you close the jar. At this point, you place it in hot water and let it simmer for 20-40 minutes. At this point you remove thjard from the water and you flip them over, until they cool down.
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WHAT CAN I ADD TO MY STRAWBERRY RHUBARB JAM TO MAKE IT A LITTLE DIFFERENT?
If you would like to add a different touch to your jam, I suggest adding some fresh ginger, cinnamon, or nutmeg. Any of these will give it a nice zing to it.
Some vanilla could also be a good choice.
HOW TO SERVE STRAWBERRY RHUBARB JAM
The Strawberry Rhubarb Jam is ideal for breakfast, served over a toast with or without butter. I like to enjoy it as well over yogurt or porridge with some chopped fresh berries.
Try it as well with some soft cheese such as mozzarella or goat cheese. If you make a big batch, you can use it for a classic Italian Crostata.
How long does homemade jam last?
There are two ways to preserve Strawberry Rhubarb Jam:
– Jarring it will keep your sauce good for 8 to 12 months and ready to use for many recipes, that will still taste summer. This long time will be achieved only if all the canning steps are followed, including a proper sanitization of jars and lids.
– Refrigerating: you can place it in an airtight container and keep it in the refrigerator for up to 2 weeks.
Which is the difference between jam, jelly, and marmalade?
In Italian, we use only one word to say marmalade, jam, or jelly, but we add many others to describe the differences. 🙂
Jam is made of fruit chunks boiled with sugar to achieve a thick consistency. Jelly follows the same procedure, but the fruits are strained; jelly is less dense than jam. The word marmalade is used to describe citrusy fruit jam, usually referring to orange marmalade.
Ingredients
- 1 ¾ cup rhubarb chopped
- 2 cups strawberries
- ½ cup brown sugar
- 1 unit lemon squeezed
Instructions
- Gather all your fruits and wash them. Proceed by removing the leaves and the hard external part of the rhubarb stalks. Remove the strawberries’ pits.
- Chop the fruit into regular medium-size pieces.
- Put the fruits in a pot and cover them with sugar. Add the juice of one squeezed lemon.
- At this point you can check the consistency of your jam (see notes). If it is not yet ready, you can continue letting it simmer for 15 minutes more.
- Now your jam is ready and you can place it in a glass can and store it in the refrigerator. It will keep for 2 weeks.
Canning Process
- In case you want to preserve your jam, you have to sanitize jars and lids in boiling water. Place the jam in each jar, with the help of a canning funnel. Close the jars.
- At this point, boil the filled jars in simmering water for at least 20 minutes. You let them rest upside down for 12hrs. Your jam will be good for 8-12 months.
Notes
- If you would like to make it sweeter, you can increase the amount of sugar, up to 35%–40%. In this recipe, I used 16% of the total fruits’weight, which is enough to help with the fruit turning into jam.
- You will notice the jam becoming thick as the fruits release their water and it evaporates. Try testing the consistency with the back of a wooden spoon: If the jam runs down the spoon slowly, the jam is ready. If it still has a liquid-like texture, you need to let it simmer for another 15 minutes.
Nutrition
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