Description
This homemade Rhubarb and Strawberry Jam combines tart rhubarb with sweet strawberry gelatin for a perfectly balanced, easy-to-make preserve. With simple ingredients and straightforward steps, this jam is simmered gently to tenderize the rhubarb and set the flavors, then jarred and sealed for long-term storage. Enjoy it on toast, scones, or as a delicious addition to desserts.
Ingredients
Scale
Jam Ingredients
- 4 cups chopped rhubarb
- 3 cups white sugar
- 1 (3 ounce) package strawberry flavored gelatin mix
- 1/4 cup water
Instructions
- Prepare Rhubarb and Sugar: In a large saucepan, combine the chopped rhubarb and sugar. Let the mixture sit for about 10 minutes to allow the rhubarb to release its natural juices.
- Heat the Mixture: Place the saucepan over medium heat and bring the rhubarb and sugar mixture to a boil, stirring frequently to prevent sticking.
- Simmer Rhubarb: Reduce heat to low and let the mixture simmer for 10 to 15 minutes, or until the rhubarb pieces become tender and softened.
- Dissolve Gelatin: While the rhubarb simmers, dissolve the strawberry gelatin mix in 1/4 cup of water in a small bowl, stirring until fully combined.
- Add Gelatin to Jam: Stir the dissolved gelatin into the rhubarb mixture, then increase heat to medium-high and bring it back to a rolling boil. Boil for 1 minute while stirring constantly to activate the gelatin properly.
- Prepare Jars: Remove the saucepan from the heat, skim off any foam from the surface, and ladle the hot jam into sterilized jars leaving 1/4 inch of headspace.
- Seal Jars: Wipe the rims of the jars with a damp cloth, place sterilized lids on top, and secure the bands fingertip tight to prepare for water bath processing.
- Process in Boiling Water Bath: Process the jars in a boiling water bath for 10 minutes to ensure a proper vacuum seal and preserve the jam safely.
- Cool and Check Seals: Let the jars cool completely at room temperature. Check the seals by pressing the center of each lid; if it doesn’t flex up or down, the jar is sealed correctly.
- Storage: Store sealed jars in a cool, dark place for up to one year. Once opened, refrigerate the jam and consume within 3 weeks for best quality.
Notes
- Make sure jars and lids are properly sterilized before filling to prevent spoilage.
- Adjust sugar quantity or gelatin as preferred for sweetness and consistency.
- The boiling water bath is essential for safe long-term storage of homemade jam.
- Use fresh, firm rhubarb stalks for optimal flavor and texture.
- Once opened, keep refrigerated and use within three weeks.
