What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 strawberry rhubarb jam recipe that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
15 Strawberry Rhubarb Jam Recipe
Does rhubarb have pectin in it?
While rhubarb is a low pectin fruit (technically a vegetable really…) it’s possible to make a simple rhubarb jam without any added pectin.
Is strawberry jam better with or without pectin?
Without pectin, strawberry jam needs to be cooked much longer to start jelling, if it actually ever does. That means you’ll not only overcook the fruit but you’ll loose that beautiful, bright berry color.
How can I thicken jam without pectin?
The secret ingredient to making jam without pectin is time. The fruit and sugar need plenty of time to cook and thicken. A long, slow boil drives the moisture out of the fruit, helping to preserve and thicken it at the same time. Fruit varies in water content as well, and some fruits may take longer to jam up.
How do you make strawberry jam thicker?
If you prefer the jam to be even thicker, in a cup, mix two tablespoons of cornstarch with 4 tablespoons of water until dissolved and add the mixture to the jam. Stir and simmer for a few minutes. Repeat if needed, but keep in mind, the jam will thicken more as it cools.
Do you peel rhubarb when making jam?
Rhubarb season runs from April to July, and at its peak, you don’t need to peel rhubarb for jam, strawberry-rhubarb crumbles, pies, or crisps. The stalks are tender-ish and crunchy. Later in the season, in July, the stalks tend to get fibrous and tough. Peeling the stalks will make for a tastier more pleasant mouthful.
Why do you add lemon juice to jam?
The lemon juice lowers the pH of the jam mixture, which also neutralizes those negative charges on the strands of pectin, so they can now assemble into a network that will “set” your jam.
What can I use instead of pectin for jam?
Pectin is an important ingredient for making jams and jellies but it is not an essential one. There are several substitutes for pectin that are much more accessible. You can use citrus peels, tapioca, chia seeds, gelatin, cornstarch, or agar. You can even try the traditional method of slow cooking with lots more sugar.
Can you use less sugar when making jam?
The answer is that you can always safely reduce the amount of sugar in a recipe, because sugar doesn’t make things safe. The only thing that makes a jam, jelly or other sweet preserve safe for canning in a boiling water bath canner is the acid content, because that’s what prevents any potential botulism growth.
What happens if you cook jam too long?
Your jam may taste bitter because it’s over-cooked. Sometimes overcooked jam can be good thing, as it has a nice caramel flavour that will work well used in desserts. However if it’s really overcooked the sugar will give it a bitter burnt taste. Sadly if the jam is burnt it’s beyond saving.
What is the ratio of sugar to fruit when making jam?
How long should jam boil for?
The jam must then be cooked over high heat in order to evaporate the water as quickly as possible and harness the power of the natural pectin. (Cooking time can vary, depending on a fruit’s water content, but once it’s at a rolling boil, expect to cook it for at least 40 to 50 minutes.
Can you Reboil jam if it doesn’t set?
What is this? If it has you know your jelly or jam is ready. If it still hasn’t set then add another 1/4 to 1/2 a package of no-sugar pectin and bring it to a boil for 1 minute again.