Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Strawberry Rhubarb Jam

Strawberry Rhubarb Jam

  • Author: Samuel
  • Total Time: 50-60 minutes
  • Yield: Approximately 4 cups of jam 1x
  • Diet: Gluten Free

Description

Capture the vibrant flavors of fresh strawberries and tangy rhubarb in this easy-to-make Strawberry Rhubarb Jam. Using simple, natural ingredients and a plant-based natural gelling agent, this jam offers a perfect balance of sweetness and tartness with a smooth texture. Ideal for toast, plant-based cheese, yogurt, or desserts, it preserves the delightful taste of summer fruits and is a versatile pantry staple.

Ingredients

Scale

Fruits

  • 4 cups fresh strawberries, washed, hulled, and chopped
  • 3 cups fresh rhubarb stalks, trimmed and chopped

Sweeteners and Acids

  • 2 cups natural sugar
  • 2 tablespoons fresh lemon juice (natural)

Gelling Agent

  • 2 tablespoons natural gelling agent

Optional Flavor Enhancer

  • 1 teaspoon vegetarian Worcestershire sauce (natural)

Instructions

  1. Prepare the Fruit: Wash and hull the strawberries, then chop them into bite-sized pieces. Trim the rhubarb stalks, removing any tough ends, and cut into small, uniform chunks. This ensures even cooking and a smooth jam texture.
  2. Combine Ingredients in a Pot: In a large, heavy-bottomed pot, add the chopped strawberries, rhubarb, natural sugar, and fresh lemon juice (natural). Stir gently to mix and let the mixture sit for about 15 minutes to allow the sugar to dissolve and fruits to release their juices.
  3. Cook the Mixture Slowly: Place the pot over medium heat and bring it to a gentle boil, stirring occasionally. Reduce heat to a simmer and cook for 15 to 20 minutes, allowing the fruit to soften and break down. Skim off any foam that forms to keep the jam clear.
  4. Add the Natural Gelling Agent: Sprinkle the natural gelling agent evenly over the hot fruit mixture and stir continuously to fully integrate it. This helps the jam thicken with a smooth consistency.
  5. Final Simmer and Taste Adjustment: Continue to simmer gently for another 5 to 10 minutes, stirring frequently to prevent sticking. If desired, stir in the vegetarian Worcestershire sauce (natural) for added depth. Taste the jam and adjust sweetness or acidity by adding more natural sugar or lemon juice if needed.
  6. Jar and Cool: Pour the hot jam into sterilized jars, leaving some space at the top. Seal tightly and let cool at room temperature. The jam will thicken further as it cools, developing a glossy, spreadable finish.

Notes

  • Select perfectly ripe strawberries and firm rhubarb for best flavor and texture.
  • Stir frequently during cooking, especially after adding the natural gelling agent, to prevent burning.
  • Use the spoon test on a chilled plate to check jam set before jarring.
  • Sterilize jars properly to extend shelf life and maintain freshness.
  • Store unopened jars in a cool, dark place; refrigerate after opening and consume within a few weeks.
  • Prep Time: 20 minutes
  • Cook Time: 30-40 minutes
  • Category: Appetizers
  • Method: Baking

Nutrition

  • Serving Size: 2 tablespoons
  • Calories: 70
  • Sugar: 17g
  • Sodium: 5mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 0g
  • Cholesterol: 0mg

Keywords: Strawberry jam, Rhubarb jam, Homemade jam, Fruit preserve, Plant-based jam

Find it online: https://quicktastykitchen.com/strawberry-rhubarb-jam/