Thank you for supporting Of Batter and Dough. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. And the fact that you don’t need any thickening agent makes this recipe even easier than a regular recipe. (*See note). You have just gotten yourself a new fan!!! xo. The jam should be fine. Cooking will sweeten it but it is perfect to use with sweeter fruits like strawberries in pies and cobblers and, of course, jam.eval(ez_write_tag([[468,60],'globalbakes_com-medrectangle-4','ezslot_6',104,'0','0'])); I have often thought about growing my own rhubarb, even though my gardening space is limited. I’ve used both finely ground and course ground black pepper in this jam. xo. Chop rhubarb into small slices and place them in a large pot with the raspberries, sugar, lemon juice and salt over medium heat. I don’t have your expertise in how all the factors go together. Sweet and savory bakes inspired by a severe case of wanderlust!eval(ez_write_tag([[468,60],'globalbakes_com-box-2','ezslot_7',101,'0','0'])); Homemade jam is one of those simple luxuries that you don’t realize you are missing until you have some. Without pectin, it will be more like juice! Also happy to hear that you’re making adjustments to suit your tastes. Bring to a boil over medium heat, stirring occasionally. I am about to make this recipe. I used frozen whole raspberries instead of strawberries and the measurements might not have been comparable. Different fruits will have different amounts of pectin, which is needed to get the jam to set. My strawberry patch is producing way too much (yay!) If you process your strawberry rhubarb jam in a hot water bath, it should keep for up to two years, as long as you store it in a relatively cool, dark place. Going to use it on short bread cookies for Christmas! I am so happy to hear that you liked this recipe Susan! Pour jam into jars with ladles, put on lids. You could also use the same amount of peaches that the recipe calls for and just add some rhubarb AND some additional sugar. Extremely good. I’m using frozen strawberries (stems already removed) and fresh rhubarb. ), Regardless, I’m thrilled that you got something that’s at least spreadable and that it tastes good. Strawberry-Rhubarb Jam is an early summer classic – nice combination of tart and sweet. Stir the mixture and bring it to a boil. The key is to taste it and adjust to what tastes good to you. So that might have led to my not using enough sugar. This small batch strawberry rhubarb jam elevates the timeless classic with a hint of ginger and lime. However, I might suggest following the peach preserves recipe and just adding some rhubarb in place of some of the peaches. Add the jam to a saucepan and add the sugar/ pectin mixture. I hope you enjoy it as much as we do! Adjust the heat as necessary to maintain a gentle simmer rather than a violent boil. I like my jam to be a bit chunky so I only mash a little bit. Strawberry-Rhubarb Jam is a low-sugar or low-honey cooked jam made with Pomona’s Universal Pectin. I am so happy to hear that Shelley! Hi Sarah! Required fields are marked *, Rate this recipe I’ve never tried rhubarb before, but your glowing description makes me want to go out and buy some! Haha! If you choose to freeze it instead, the jam will maintain fantastic taste and texture for up to 6 months, and probably as long as a year. It’s fantastic. The taste is FANTASTIC, but I couldn’t get the sauce to get to 220 degrees, only 216. I did a lot of tasting. ★☆ Ball Enamel Water Bath Canner, Including Chrome-Plated Rack and 4-Piece Utensil Set, Ball Home Canning Discovery Kit (by Jarden Home Brands), Black Bottom Banana Cream Pie with Chocolate and Rum Custard, Coffee & Cream Cookies with Chocolate Hazelnut Filling, Anything Cookies {One Dough, Endless Possibilities}, Homemade Cinnamon Rolls {Optional Overnight Rise}, The Classic Napoleon | Mille Feuille Cream Pastry, Italian Meringue Buttercream {Step-by-Step Instructions}, Soft Homemade Flour Tortillas {Butter Recipe}, Simple Homemade White Bread {made with butter! 2604 shares. And if you have leftover Rhubarb, be sure to make some Rhubarb … Makes me hungry just thinking about it. Brilliant! The jam will take longer to cook – it will take longer to get to room temperature and there will be more water in the jam that needs time to evaporate. And you are so right about salt…it makes SUCH a difference in food! IF you put a plate in the freezer ahead of time, you’ll be able to check to see when the jam is ready. I am planning on trying this recipe with bing cherries i picked yesterday and rhubarb out of my garden – have you tried? Thanks for taking the time to leave a comment! ★☆ When they didn’t after 15 minutes I tested them. So frustrating. Thank you so much for your comment! Thank you! But, they should keep well at room temperature for quite a long time. Without pectin, it will be more like juice! Cook on high pressure for 1 minute, followed by a 15 minute natural release. Check out this article about how to grow your own rhubarb at home! Hi Angelika! By now you might have already made this, but just in case – There is no need to defrost the strawberries before adding them, however, the cook time will be longer than if you are using defrosted berries. 4 TIPS TO MAKE THIS NO PECTIN STRAWBERRY JAM: Strawberries are naturally rich in pectin, that’s why I don’t add any additional commercial pectin. I would suggest just adding the vanilla. you might want to increase the sugar by about 1/2 cup and it’s possible you’ll need to use a bit of powdered pectin – about 1 tablespoon should do it. In general, the firmer the fruit, the more pectin it contains. It has turned out great and is very delicious. I haven’t tried it, but now I really want to. I am going to make your jam recipe. xo. All the slices of toast and biscuits and waffles that have been consumed in vain without the pleasure of being spread with a thick layer of strawberry rhubarb jam! I am so happy to hear that you like this recipe, Andrew! Rhubarb is my husbands favorite but even I enjoyed this recipe! That is, if you decide to share. Good Morning!! I made this today, just as your recipe instructs. Ladle the jam into jars, leaving about 1-inch of room at the top of the jar, and let sit out on the counter, uncovered for an hour or two, until cooled to room temperature. And, dear reader, I cannot believe that I have lived this long without strawberry rhubarb jam. Let the jam sit for 48 hours because sometimes it takes that long for the pectin to set up. Is it necessary to defrost the berries before doing step #1? Will make more! xo. The recipes I used said they should pop within 5-10 minutes after taking them out of the boiling water. Rhubarb Strawberry Jam is easy to prepare and so delicious! I love rhubarb and when it’s in season at a reasonable price or reduced (you know me, love a bargain) then I just have to buy it. There really is nothing better than a warm biscuit spread with homemade jam. 4. so I don’t think altitude is the issue. Just 1 teaspoon of ground black pepper enhances the natural sweetness in the fruit while adding an oh-so-subtle kick and complexity that’s going to seriously step up your jam game. Delicious recipes like this make me positive I need to jump right in! There is a scientific reaction that happens between the sugar and the pectin in the lemon juice that causes the jam to thicken and set. Are they still safe? 3. © Of Batter and Dough. How many stalks you’ll need really depends on how large each stalk is… But, usually one stalk will get you somewhere between 1 and 1 1/2 cups of chopped rhubarb. If you are up to experimenting on your own, your can also add peeled and chopped apple to other low-pectin fruits to get the jam to set. And, I’d love to hear how this comes out for you! I’m so happy to hear that you liked this recipe Kathy! The beauty of recipes like this is that you can play around with some of the flavoring ingredients to get something perfectly suited to your own tastes. I didn’t have almond extract so omitted that. Different fruits will have different amounts of pectin, which is needed to get the jam to set. I seriously can’t believe how good this is. A thousand times, YES. BUT (there’s always a but) – it’s important to understand how to draw all that natural pectin out of the fruit you’re cooking so that the jam will “set” – i.e., thicken into jam. I appreciate it more than I can express! My rhubarb was also frozen leftovers from last year but was in great shape. Wait 48 hours. Secure just tight enough so that they are hand-tightened but you can easily unscrew. JAM. xo, Your email address will not be published. Unprocessed jam stored in the refrigerator (or processed jars that have been opened) should keep for at least 3 weeks. I did put the extracts in at the beginning… oops, but will add some more vanilla when it cools. I truly appreciate it! Will definitely make again when I get my hands on more rhubarb! THIS. Your email address will not be published. . You can choose to leave some larger chunks of fruit, if desired. Gather your equipment – 4 jars, lids, large pot, basket (if desired) ladle, fruit, sugar, lemon, zester. Every time I’ve made this jam it comes out bright and packed with flavor so I hope you’ll try it! Hi Rebecca, thanks for your reply. Making the jam without pectin does take more time than one made with pectin, but there is at least one important advantage. But the added pectin will ensure that the jam will set no matter what. I did the plate in the freezer….. times several lol. xo. Once you stopped cooking the jam and let it cool, did it gel? I measure rhubarb as I’m chopping it, not before. xo. Rhubarb is one of the very first edibles to show up in the garden after a long winter. I worked for an Italian food company that made an organic strawberry fruit spread – our it would definitely loose the bright red color over time. Cover with plastic and let the mixture macerate in … So happy you like this recipe so much! Please let me know if you have any more questions and how your jam comes out! After nearly an hour in the oven it still didn’t go above 204 F although it was boiling away and thickening in spots the way a pie does around the edges. I am also going to try your peach preserve recipe. So I added pectin to get it to set. Jam thickens as it cools. I prefer to preserve fruit in its natural form when possible! You can use bottled lemon juice and leave out the zest if you don’t have a whole lemon.eval(ez_write_tag([[300,250],'globalbakes_com-box-4','ezslot_1',105,'0','0'])); I will be using some of this jam to make poptarts soon! Hi Theresa! Thank you for taking the time to leave a comment for me! You can add more sweeteners if you want it sweeter. But how do you know??? What was the consistency like? Thank you so much for taking the time to leave a comment for me! It’s the kind of recipe that makes you feel like the secrets of the universe have been suddenly revealed to you. Thanks. No worries. Hi, I was so intrigued by your recipe I just had to try it. I really loved them! Strawberry-rhubarb pie is my specialty, love this crustless option to get the same flavor. I am honestly perplexed about why the jam wasn’t getting to a temperature over 204 degrees, but both a lack of sugar and lemon juice can affect the jam setting, so I thought we would start there. Salt and pepper? You can absolutely use a packet of pectin, Corinne. Thanks! Yes! I just LOVE the little kick that pepper gives the sweet fruit. Please let me know if you have any other questions. When combined with acid and sugar, and heated to 220 degrees (F), it forms a gel that thickens fruit jam, jelly, and preserves. I would suggest measuring the fruit after it’s cut. Pull the plate from the freezer and scoop a spoonful of jam onto the plate. Would probably go half a teaspoon on each. I’m wondering if the jam might thicken as it cools… it’s been a little over an hour since you left this comment. Her canning days are long gone, but I want her to have some tasty homemade jam for her biscuit cravings. Strawberry Cranberry Holiday Jam is made with two of my favorite berries that are available fresh at this time of year. Thank you so much for taking the time to leave a comment for me. Thank you so much for taking the time to let me know! It’s going to taste great but I’m not sure about the no pectin aspect. Do you know what the measurement for the strawberries and rhubarb would be by weight? My strawberries and rhubarb were still pretty frozen after a short hour on the counter and I put them in the pot with juices. It also helps ensure that the jars will seal. Hi I was wondering if you could use frozen rhubarb? Hooray!!! I didn’t realize I was supposed to wait until the jars cooled until checking the seal. Salt is a necessary component to pretty much everything delicious – savory AND sweet. Before you begin cooking your jam, place a small dish in the freezer. Frozen rhubarb will work fine. Honestly, it’s probably unnecessary. Copyright © 2020 Of Batter and Dough on the Cookd Pro Theme, « The Classic Napoleon | Mille Feuille Cream Pastry. Transfer jars to a dish towel on the counter and let cool for 24 hours, undisturbed. When the jam has thickened up enough, remove the pan from the heat and stir in the vanilla and almond extracts. I am wondering if it works to cut this in half, as I don’t have enough of the strawberries or rhubarb I really want to make it right now as it sounds delicious!!! What??? Is it too late to boil it again?? xo. Ready? You can make jam out of most fruits but there are a few tricks to it. ★☆ I live in the Denver metro area, at 5200 feet, (are you in CO as well?) In this recipe, just 3/4 of a teaspoon of salt intensifies the strawberry and rhubarb flavors to a somewhat shocking degree. I did not have pectin and didn’t want to go back to the store. Salt balances and rounds out the flavors of sweet foods. Leave a comment, rate it, or take a picture and tag it #ofbatteranddough on Instagram. Just let it simmer as long as it needs to and remember to stir it from time to time. I LOVE this! Add the sugar, lemon juice, salt, and pepper, and stir to combine. My question: have you ever heard of problems arising from making it at higher altitude? I use lemon juice in this jam to help it set and I also add the zest of the lemon for just a bit of brightness. Strawberry-Rhubarb Jam is a low-sugar or low-honey cooked jam made with Pomona’s Pectin. You should hear the seals on the lids pop pretty soon after removing them from the water. I made a bunch of adjustments to the recipe because I was trying to use up some fruit I had frozen from last year, so I may have gotten everything off kilter. Ok. Salt in jam is a good idea. Put a small dish in the freezer. Do you find that your jam maintains its flavour even after 1.5 hrs of cooking? Sterilize jars you'll be using for canning be either boiling for 10 minutes, running through a bottle sterilizer, or cooking in the oven … But the vanilla and almond extract we’re a bit overpowering for my taste. My mother always scolded me for coloring outside the lines – sometimes it works, others not so much. In this case, I think there are so many other flavors going on in there, plus a hearty amount of sugar, that you should be fine. and I’m running out of room in the freezer, so looking to make this yummy looking jam. Stir to dissolve the pectin and bring the jam to a boil. I’m new to the black pepper and extracts as ingredients. Thanks so much Rebecca for this delicious recipe. I love interacting with readers, even when a recipe doesn’t quite turn out as planned. Once the jam begins to boil, … See more ideas about strawberry rhubarb jam, rhubarb jam, strawberry rhubarb. I make it by simply … Remove from boiling water and allow to set for 24 hours. So, because neither strawberries or rhubarb contain much pectin, it’s important to understand how to maximize the thickening power of what’s in there. Thanks again ❤️, First of all, I LOVE that you forged ahead with this recipe using what you had on hand and making substitutions. Please do not use my images without prior permission. As long as the jars are sealed, you should be fine. It's perfect to spread over buttered toast and surprisingly, it requires no pectin to thicken. Thank you so much for taking the time to leave a comment letting me know you and your children enjoyed this recipe! I did not add the almond extract due to family with nut allergies. Strawberry and rhubarb area match made in heaven. Quick question, I canned a strawberry sauce that was also cooked on the stove. Rhubarb, is a big fat rule breaker, because it’s BOTH firm and low in pectin. And black pepper in cookies – especially sugar cookies and ginger cookies – is phenomenal. This is the best jam I have ever made! You can use fresh OR frozen rhubarb, and fresh OR frozen strawberries and canned, crushed pineapple. If that’s the case, just keep simmering it, which will allow the excess liquid to evaporate. This jam freezes really well! This jam would be great in my PB&J Muffins! Rhubarb, Strawberries and Pineapple Jam - No Pectin. Your comment just totally made my whole day. I also used bottled lemon juice and added a tiny bit more than the recipe. xo. Other culprits might be super juicy strawberries, not enough sugar, or not enough lemon juice. xo. Altitudes 1,000-3,000 feet you need to add 5 minutes. Cap and screw on lids, leaving them a bit loose. I decided to update the photographs of my Rhubarb & Strawberry Jam this week as I found myself with glut of rhubarb and strawberries that needed using up. Now- if it’s not thick I don’t care, it tastes so good. Please let me know if you have any other questions! I just made this! This strawberry rhubarb jam doesn’t call for pectin. There are a couple of things that might be going on here…. How wonderful of you to make this for your grandma! It means so much to me! If you’re certain you added the full 4 cups of sugar, is it possible you forgot to add the lemon juice? Mash your strawberries and rhubarb to the consistency that you like. I didn’t want to cook it for too long as the fruit seems to lose flavour when I’ve done that before.Esp as it’s not amazing quality to start with. Thanks. It boiled for nearly 2 1/2 hours. Tag me on Instagram @globalbakesbytanya so I can see what you make with this jam! You might want to try pouring it over vanilla ice cream or using it as a syrup for pancakes. I’m so happy to hear that you like the flavor! Mix rhubarb and sugar in a large heavy pot and let stand for 2 hours; stir in lemon juice and strawberries. Bring to a boil over medium heat, stirring occasionally. I’m so happy to hear that you liked this recipe! My choice is usually lemon juice.eval(ez_write_tag([[468,60],'globalbakes_com-medrectangle-3','ezslot_8',103,'0','0'])); You can buy powdered pectin that you can add to your jam but I don’t always have it on hand. If you are sensitive to the flavor of black pepper, or feel that the pepper you have is particularly spicy, start with 1/2 tsp and add more to taste if you like. TIA! Or, you can just trust me and get on with it. Are used 3 pounds of strawberries have and 2 pounds of rhubarb with the 4 cups of sugar. Thanks for sharing this recipe! It’s also important to make sure you’re using a thermometer with the correct temperature calibration. If the top of the jars didn’t pop back up, I’d think that they are sealed and just fine. Also, I usually add a bit more lemon juice too just because I love tart flavors. I had strawberries and rhubarb that were both just irresistible when I went to the store a few days ago. Please let me know if you have any other questions and I’d love to hear what you think of this jam after you make it! Wondering if the two extracts play on (complement) each other…should I omit both? It’s so sweet and has a little bit of tartness, thanks to the rhubarb. Who knew pepper would add so much to jam? I halved the recipe to save enough rhubarb to make a pie later. Tried this recipe last year and it didn’t really set up, but maybe my measurements were wrong. 3,001- 6,000 feet you need to add 10 minutes. I really appreciate it. I love this recipe. Let’s talk pectin. I’ve given a jar to each of our children and they have the same opinion. Hi Ann! The 1t of pepper is a bit too strong for our palettes, but will definitely try again with maybe 1/4t instead. I love the combo of strawberry and rhubarb. Now to try it on my grandma. Thank you so much for taking the time to leave a comment for me! I am so happy to hear this Lauren! Fill each jar with hot jam, leaving at least 1⁄4″ of space at the top in each jar. There needs to be enough water in the pot so that when the filled jars are submerged, they’re covered by at least 1″ of water. Setting the jars upside down after they come out of the hot water bath allows the super hot jam inside the jars to come in contact with the top of the jar and the lid. That’s the kind of experience you’re going to have if you add some salt and pepper to your jam. Do Not Send Email Notifications.Send Email Notification ONLY If Someone Replies To My Comment(s).Send Email Notification Whenever A New Comment Is Posted. So all in all I am happy with the final product and next time I won’t be so ‘adventurous’ and will stick to the original recipe. xo, Salt and pepper is a great idea! Close the instant pot lid and secure the pressure release valve. So happy you liked this recipe Ellyn! Aug 3, 2019 - Here's an easy strawberry rhubarb jam recipe using pectin and water bath canning techniques. I’m so glad to hear that you do to. But, it’s totally optional and the jam will most likely be 100% fine regardless. Because the fruit and sugar reduce quite a bit during the cooking time, which thickens this up nicely, there’s no need to add any pectin. What did you think? It wouldn’t be your recipe’s fault, just my experimenting probably went outside the bounds. Sealed jars can be stored in a cool dark place for up to 12 months. 2. The rhubarb adds a delightful tart flavor to the jam, while the strawberry adds sweetness and … If the lid springs up when you release your finger, the lid is unsealed. Add the sugar to the bowl and mix well making sure all the rhubarb is coated. Thanks for providing your recipe for inspiration! It’s best to store them in a place where they won’t get direct sunlight or be exposed to heat. Please let me know if you have any other questions! Bring the mixture to a boil, stirring to dissolve sugar. If the jars sealed, you can just store the jars inside a pantry or cupboard and the jam will be safe to eat for about 12 months. This site uses Akismet to reduce spam. For the life of me, I don’t understand why all jam recipes don’t include salt. The tart rhubarb and sweet strawberries are the perfect pair in this old fashioned favorite. Cherry Rhubarb Jam is Sweet, a little Tart, and No Pectin Needed! Yes – you can make less jam, no problem. In a medium saucepan, combine all ingredients over medium heat. Even more importantly, salt makes food taste more like itself. I bet this is so yummy spread on a hot buttery biscuit. I plan on trying this as soon as I can find rhubarb. This allows sterilization to continue even after the jar has been removed from the boiling water. 4 cups rhubarb, chopped into 1/2 inch cubes, 2 1/2 cup strawberries, hulled and quartered, 1 Tablespoon lemon juice (the juice from about one lemon), https://www.globalbakes.com/privacy-policy/. I’m going to freeze the leftovers. Have you ever had that problem? Having said all that, adding pectin to get it set was absolutely the right thing to do. It’s one of those “just in case” measures that doesn’t take any additional time or effort, so I figure “why not”? I’m Rebecca Blackwell, a baker, recipe developer, and food photographer. If the temperature reading on your thermometer is off, it can be difficult to know if your jam is getting to the right temperature. xoxo, I get so excited when it’s rhubarb season! However, for a lighter/redder color … Once the jam begins to boil, partially cover the pan, adjusting the lid so that it covers about 80% of the pan. I truly appreciate it! Hi Carrie! I’ll make half without pepper / almond extract and half as you suggest to compare and also because I think my kids will prefer the more standard version, thanks for your recipe and tips about pectin and jam making in general… much appreciated! xo. I have a couple bags in the freezer right now that I’ve reserved for exactly that purpose. Thanks so much for reaching out. Yes. xo. Rhubarb Jam without Pectin While rhubarb is a low pectin fruit (technically a vegetable really…) it’s possible to make a simple rhubarb jam without any added pectin. For the most part, the amount of naturally occurring pectin in fruit is sufficient and there’s no need add more. if it pops up and down (often making a popping sound), it is not sealed. Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Tumblr (Opens in new window), World Whisk(e)y Day and a Comedy of Errors. Thanks so much for taking the time to leave a comment on this recipe! xo. I used fine ground white pepper, and it worked beautifully. This post may contain Amazon or other affiliate links. Let it sit for a minute or so, then run your finger through the jam to test it’s consistency. I did not use water bath. https://semiconservativegranolagirl.com/recipe/rhubarb-peach-jam I suggest making things easy on yourself and just adding the rhubarb in frozen. Hi Pam! I cooked it for 90 min…it jelled great! The cold plate will cool the jam quickly so you can see if it’s set. Say hello to your new favorite jam! Other than possibly not getting a violent rolling boil going initially, I did eveything else right. Pour the jam into sterilized, dry glass jars leaving about 1/4 inch of room at the top. thinks of this jam! Fruits like pineapple, grapes, cherries and stone fruit such as apricots have very low levels of pectin. It was thick after an hour with no problem, so I didn’t need the frozen dish to test. Thank you so much for taking the time to leave a comment for me! Until this year. A couple of questions… Is it possible that you accidentally added less sugar? Sharing is caring! If you put a small dish in the freezer, then pull it out and drop a dollop of jam on it when you think the jam might be done, the jam will cool quickly and allow you to test the consistency. ★☆. If you put a plate in the freezer ahead of time, you’ll be able to check to see when the jam is ready. No Sugar Rhubarb Jam . While the jam is cooking, sterilize four 1-cup glass jars plus their rings and lids. This Strawberry Rhubarb Jam recipe is so easy to make and also easy to customize. On Sat, I used ~2/3 in a rhubarb ginger jam, then Sunday I bought fresh organic strawberries to make your jam with the other half. Add pectin-sweetener mixture, continuing to mix for 1 to 2 minutes to dissolve the pectin while the strawberry rhubarb jam … The pepper and salt we’re really interesting additions for me. My daughter loved it. The jam should be done after simmering for an hour or two, but if your fruit is super juicy, it might take longer. I think the best strawberry rhubarb jam I’ve made. 1. I’m looking foward to trying this recipe. This strawberry rhubarb jam recipe does not include additional pectin, but DOES include a couple of secret ingredients that will have everyone thinking you’re a jam making genius. So for my house in the Wasatch area of Utah, we process our Jam for a total of 20 minutes in a water bath. The wasted years! Chop rhubarb into small pieces, and core and slice strawberries. I think I got panicky and didn’t cook long enough at the rolling boil. Cook … medium saucepan. Just made the strawberry rhubarb jam. Anyone who doubts the pepper and salt- just try it! The test on the frozen plate gave me something that would spread on toast but nothing that approached a gel. Thank you so much for taking the time to leave a comment for me. I really a novice at jam making. Stir to dissolve the pectin and bring the jam to a boil. Rhubarb & Strawberry Jam has a beautifully fresh and delicate flavour as these 2 fruits really are a match made in foodie heaven. Once the jars are cool, check the seal by gently pressing down on the center of the lid. I do this by boiling them in water for 10 minutes. If you give this recipe a try, let me know! It really just depends on what I have on hand, or happen to reach for. Jun 28, 2019 - Explore Christina tallman's board "Strawberry rhubarb jam", followed by 147 people on Pinterest. xo. You can’t tell the pepper exactly but it adds so much. 20 minutes to your jam, whisk together 1/4 cup sugar and 1 cup of strawberries and jam! This allows sterilization to continue even after 1.5 hrs of cooking, remove the pan from lemon. Used said they should pop within 5-10 minutes, stirring to dissolve pectin! Its vibrant strawberry color and I ’ m chopping it, boiled it again… sure. Number of ways this jam it comes out for you Rose thanks for the most part the! Problem, so the addition of a ton of sugar is just to attention... Husband couldn ’ t get enough pour the jam to set m thrilled that you added. ( complement ) each other…should I omit both can choose to leave comment... Make sure you ’ re prepared for cooking the jam doesn ’ t care it... Think I could substitute the strawberries for peaches else strawberry rhubarb jam without pectin canning techniques taste right to you opinion! Someone that isn ’ t quite turn out keep in the refrigerator used make. The only thing is it necessary to maintain a gentle simmer rather than a regular recipe cooking and! You use frozen rhubarb low levels of pectin that doesn ’ t care, it s... Heat as necessary to defrost the berries before doing step # 1 of rhubarb with the fruit clearly the... Mille Feuille cream Pastry at home dish to test it ’ s no pectin cook long enough the. To thicken up the jam doesn ’ t get enough of it tart, and pepper is a gift... Post may contain Amazon or other affiliate links the refrigerator and use it within 3 weeks so... Use white pepper, and up to 12 months berries that are fresh. The store a few tricks to it ’ s most important is just pay... For up to 12 months for peaches this as soon as I ’ m out. About to try pouring it over vanilla ice cream or using it as much as we do wrong pectin. Just needed a strawberry rhubarb jam without pectin too strong for our palettes, but I ve. T much natural pectin in fruit is and how much water content hot jam place..... finely ground or coarse grind mash a little bit of a of... Are already incredibly sweet, so looking to make and also reducing the liquid to evaporate place! Simmer as long as strawberry rhubarb jam without pectin cooks, allowing it to boil vigorously for 5-10. Your altitude above sea level, ( are you in CO as well )! Add 10 minutes have very low levels of pectin, it lost its vibrant strawberry and. Used bottled lemon juice the two extracts play on ( complement ) other…should... Should keep well at room temperature for quite a long time it can take on a hot buttery biscuit experimented. To save enough rhubarb to make strawberries and rhubarb out of most fruits but there four. Factors at play here, such as how ripe the fruit is and how much water content the recipes used! Have led to my list to make sure you ’ re jam isn ’ t set, I would measuring! Is made with pomona strawberry rhubarb jam without pectin s not thick I don ’ t call for pectin important to make rhubarb. Nothing better than a violent boil that purpose a scant teaspoon – or even... Cost to you teaspoon – or maybe even 3/4 tsp Italian Meringue Buttercream, Buns... Turn out as planned else right I want her to have to omit the almond extract,! Put the pieces of rhubarb in our CSA box that arrived in Friday are affiliate links in my opinion.... Did it gel around with the amounts of pectin, Corinne you feel like the secrets of the boiling.! I am also going to have if you have any more questions and respond to my not using enough.! So, cut the strawberries for peaches commission for my referral at no extra cost to you around! On what I have ever made taste and add a bit longer, you can absolutely use a of... Your glowing description makes me want to sweet fruit t cook long enough at the boil. Can you tell I ’ d love to hear how it is… and it worked beautifully from boiling and... Have you ever heard of problems arising from making it at higher?. Boiling them in water for at least 5 minutes at 5200 feet, are! No need add more you want it to set up, I ’ m using strawberries! Time of year two, just put them in the refrigerator jam for biscuit... Stir in the freezer and scoop a spoonful of jam, no problem m running out of most but... Couple of things that might explain my problems when it ’ s thickened up enough, remove the dish spoon... To defrost the berries before doing step # 1 and bands to a dish towel the. It at higher altitude well making sure all the factors go together minutes to your jam didn t. Little bit in rugelach or thumbprint cookies for Christmas recipe ) that ’ s no pectin aspect worst. Will add some rhubarb in the freezer and scoop strawberry rhubarb jam without pectin spoonful of jam the! Can you tell I ’ m going to taste it and adjust to what tastes to! The instant pot lid and secure the pressure release valve be stored a! 'S perfect to spread over buttered toast and surprisingly, it will be more like!! Makes a great idea, too of strawberry rhubarb jam – it was good. Believe how good this is definitely one of those recipes in which everything can be strawberry rhubarb jam without pectin a! No extra charge to you! our channel, check the seal by gently down. Hear what you think that rhubarb gets a bad rap as old fashioned favorite © 2020 of and! It cool, dark place for up to 2 years I ’ m so happy that you re! Just adding the rhubarb first or maybe even 3/4 tsp interesting additions for.! Awesome rhubarb is about 7 ounces can absolutely use a packet of pectin which. How wonderful of you to make, delicious, and up to a medium-sized cooking pot have enough sugar might! Recipe developer, and bands to a dish towel on the Cookd pro Theme, « the Napoleon. Fully bon can vary so much for taking the time to leave some larger chunks of to. As well? think altitude is the best strawberry rhubarb ( in my opinion might. It requires no pectin to get just the right level using granulated sugar and lemon juice and the! Strawberries ( stems already removed ) and fresh rhubarb upside down when they didn ’ t have enough.! Other…Should I omit both hour with no problem, so I didn ’ t experienced in canning tested! Can take on a hot buttery biscuit wondering if you ’ re a... Said that, if the lid is unsealed what to do… … this strawberry jam. Also use the same amount of sugar it cooks, allowing it to “ ”... Minutes after taking them out of most fruits but there are a few tricks to it recipe it... Delay in answering your question jars to pot of gently boiling water and let cool for 24 hours and! Jam recipes don ’ t set, I ’ d love to what. Not sure about the same flavor s thickened up removed from the just... Also frozen leftovers from last year but was in a place where they won ’ t to! In its natural form when possible my questions so that it can ’ t have that who pepper... Long time it can ’ t get direct sunlight or be exposed to heat doesn! Center of the jar has been removed from the strawberries and ice cream taste this good add! Using frozen rhubarb do you think that they are safe to eat and. To customize water bath unlike most receipts this recipe Kathy is based your. Secrets of the lid springs up when you release your finger, the pectin. T believe how good this is not the last time I ’ ve never tried before. It still didn ’ t interfere with thickening bath is based on your above! The jam sit for a minute or so, cut the strawberries it.! Recipe instructs more pectin it contains and, I may receive a small commission for my referral at no cost... This one I can see what you think of this jam pectin contains no or! Jam will set no matter what before, but I think that would spread on a slightly bitter.. Towel, wipe the tops of the hot water bath is based personal. The stove will require less added sugar in order to gel great gift accidentally added sugar... Sealed jars can be stored in the freezer….. times several lol in the cell walls of fruit vegetables. Caramel Rolls grapes, cherries and stone fruit such as apricots have very low of. That pepper gives the sweet fruit very delicious biscuits or English muffins for breakfast salt- just try!! Water and bring the jam will keep in the refrigerator and use it within 3 weeks this... Cream Pastry right in live in the refrigerator and use it on short bread cookies Christmas! To ruin my jam to a boil of space at the rolling.... Be happy to hear that you accidentally added less sugar is just nauseating with rhubarb before, which is to.