SMALL BATCH STRAWBERRY RHUBARB JAM
Small Batch Strawberry Rhubarb Jam is a delicious 4-ingredient homemade jam with no canning required and no refined sugar!
Provided by Marcie
Categories Spreads
Time 1h
Number Of Ingredients 4
Steps:
- Place all ingredients in a large non-reactive saucepan and stir to combine.
- Heat over medium heat until boiling, then reduce heat to medium low and continue cooking for 45-50 minutes until the strawberries and rhubarb have cooked down and thickened. Stir every 10 minutes or so to prevent burning.
- Remove from heat and allow to cool completely. Store in an air tight container in the refrigerator for up to 3 weeks. Enjoy!
Nutrition Facts : ServingSize 1 tablespoon, Calories 41 kcal, Carbohydrate 10 g, Sodium 2 mg, Fiber 1 g, Sugar 9 g
STRAWBERRY-RHUBARB JAM
Strawberries and rhubarb are a quintessential spring pairing and making jam with them is a wonderful way to preserve some of their bright flavor long after the season is over. In this recipe, we've bumped up the tart rhubarb to help balance the sweetness of the strawberries and sugar. We've also suggested ways to boost the flavor with simple mix-ins. This jam makes a delicious topping for ice cream or yogurt, or a simple and elegant way to fill a cake in place of frosting.
Provided by Food Network Kitchen
Categories condiment
Time 1h45m
Yield 3 1/2 cups
Number Of Ingredients 5
Steps:
- Toss the rhubarb, strawberries, sugar, lemon zest and juice and 3/4 teaspoon salt in a large saucepan to combine, then mash slightly to release some of the berry juice. Set aside for 10 minutes to allow the mixture to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
- Place the saucepan over medium-high heat. (See Cook's Note for flavor additions.) Bring the mixture to a boil and then reduce the heat to medium low, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 1 1/2 hours. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or spoon through the jam. If the jam holds its shape and thickness, remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, covered tightly. Jam will keep in the refrigerator for up to 6 months.
STRAWBERRY-RHUBARB JAM
I found a recipe for this jam that I made a few changes to, and this is my final recipe with my changes. It's a hit with all of my friends and family, and I hope that it will be for you as well. I used fresh ripe and home-grown strawberries and rhubarb to make my jam with.
Provided by Carla Bruss
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h40m
Yield 192
Number Of Ingredients 7
Steps:
- Place rhubarb, strawberries, lemon juice, fruit pectin, and butter into a large kettle over medium heat. (Butter is optional but helps keep jam from getting too foamy). Stir the fruit mixture to help the juice start to form, and add sugar, about 1 cup at a time, stirring constantly until sugar is dissolved and the juice is starting to simmer. Turn up heat to medium-high, bring the mixture to a full rolling boil, and cook and stir for 1 minute. Skim off any foam that forms.
- Sterilize the jars and lids in boiling water for at least 5 minutes. With a jelly funnel and a soup ladle, pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. To help the jam set, don't move or touch the jars until cooled. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 42.2 calories, Carbohydrate 10.8 g, Fiber 0.1 g, Sodium 0.2 mg, Sugar 10.6 g
More about "small batch strawberry rhubarb jam food"
EASY STRAWBERRY RHUBARB JAM - A PRETTY LIFE IN THE SUBURBS
Web May 31, 2013 Prepare your jars by boiling the lids, rings and jars in boiling water for 5 minutes. Cut up the strawberries into small chunks. Cut up …
From aprettylifeinthesuburbs.com
5/5 (18)Estimated Reading Time 4 minsServings 2.5
From aprettylifeinthesuburbs.com
5/5 (18)Estimated Reading Time 4 minsServings 2.5
- In a glass bowl combine the chopped strawberries, rhubarb and sugar. Mix well, and let sit for 30-45 minutes, to allow all the juices to come out.
3-INGREDIENT SMALL BATCH RHUBARB JAM RECIPE - RHUBARBARIANS
Web Apr 15, 2021 3-ingredient small batch rhubarb jam recipe! This is the easiest way to make rhubarb jam with no pectin in only 30 minutes. ...
From rhubarbarians.com
4.2/5 (9)Total Time 30 minsCategory Condiment, Side DishCalories 283 per serving
From rhubarbarians.com
4.2/5 (9)Total Time 30 minsCategory Condiment, Side DishCalories 283 per serving
- Combine the rhubarb, water, and sugar in a medium saucepan. Heat the mixture over medium heat, stirring occasionally until the rhubarb breaks, about 10 minutes.
- Reduce the heat to medium low and let simmer until the rhubarb is completely broken down and jammy, about 15 minutes. Remove from heat and let cool.
STRAWBERRY RHUBARB JAM – FOOD IN JARS
Web Jun 17, 2011 Instructions. Prepare a boiling water bath and four half pint jars. Wash lids and rings in warm, soapy water. Place the chopped rhubarb and strawberries in a large, nonreactive pot. Whisk the sugar and pectin …
From foodinjars.com
From foodinjars.com
SMALL BATCH STRAWBERRY RHUBARB JAM - FOOD52
Web May 8, 2013 Wash the strawberries and rhubarb well. Hull the berries and dice them into small pieces. Chop the rhubarb into segments approximately 1/2 inch in size. Place the chopped fruit in a glass or …
From food52.com
From food52.com
SMALL BATCH STRAWBERRY RHUBARB JAM - FOOD IN JARS
Web May 11, 2013 I cooked up a small batch of strawberry rhubarb jam that went live over on Food 52 earlier today. I liked that one so much that I made a second batch that I spiked with three tablespoons of rose flower water …
From foodinjars.com
From foodinjars.com
STRAWBERRY RHUBARB JAM WITH JELLO RECIPE - THESE OLD …
Web May 13, 2019 In a food processor, pulverize rhubarb and sugar. Add to saucepan and boil for 5 minutes at a full rolling boil over medium-high heat. Remove from heat and add strawberry Jello mix, and stir. Ladle into a …
From theseoldcookbooks.com
From theseoldcookbooks.com
STRAWBERRY RHUBARB JAM {SMALL BATCH} - ANNIE'S NOMS
Web Jul 13, 2021 Instructions. Place the rhubarb, strawberries, sugar and salt into a deep medium sized saucepan. Stir to coat all of the fruit in the sugar and then leave for 20 minutes to allow the fruit to macerate slightly. …
From anniesnoms.com
From anniesnoms.com
SMALL BATCH STRAWBERRY RHUBARB JAM WITH ROSE FLOWER …
Web May 16, 2013 Instructions. Wash the strawberries and rhubarb well. Hull the berries and dice them into small pieces. Chop the rhubarb into segments approximately 1/2 inch in size. Place the chopped fruit in a …
From foodinjars.com
From foodinjars.com
URBAN PRESERVING: SMALL BATCH VANILLA RHUBARB JAM
Web May 21, 2015 This afternoon I made a batch of “rhubarb/strawberry” jam. I used 1 cup of frozen red currant juice from last year’s crop, 3 cups of sliced fresh rhubarb & part of a cup of frozen sliced strawberries from …
From foodinjars.com
From foodinjars.com
SMALL-BATCH STRAWBERRY JAM RECIPE -SUNSET MAGAZINE
Web Mix all ingredients in a heavy medium pot. Cook over low heat, stirring occasionally, until fruit releases juices, about 30 minutes. Continue to cook, stirring as needed to prevent …
From sunset.com
From sunset.com
A STRAWBERRY RHUBARB JAM TO MAKE SPRING LAST FOREVER - FOOD52
Web May 10, 2013 Here’s to small batches and the variety they make possible! Small Batch Strawberry Rhubarb Jam. Makes 3 half pints. 1 pound strawberries 1 pound rhubarb …
From food52.com
From food52.com
HOW TO MAKE STRAWBERRY RHUBARB JAM - SELF PROCLAIMED FOODIE
Web Apr 22, 2020 Transfer sterilized jars, lids, and bands to a clean dish towel. Have a very large covered pot of boiling water ready. There needs to be enough water in the pot so …
From selfproclaimedfoodie.com
From selfproclaimedfoodie.com
SMALL-BATCH STRAWBERRY RHUBARB JAM WITH NO PECTIN ADDED, A
Web TikTok video from My Gorgeous Recipes (@mygorgeousrecipes): "Small-Batch Strawberry Rhubarb Jam with no pectin added, a delicious homemade jam recipe …
From tiktok.com
From tiktok.com
SMALL BATCH RHUBARB STRAWBERRY JAM - JAVACUPCAKE
Web Nov 12, 2022 Instructions. Over medium-high heat, mix together the sugar and fruit until coated in a medium sauce pan. Add the vanilla, lemon peel and juice and combine. Cook …
From javacupcake.com
From javacupcake.com
SMALL BATCH STRAWBERRY RHUBARB JAM - BRUNCH & BATTER
Web Jun 10, 2022 Place the rhubarb, strawberries, ¼ cup sugar (or more if your strawberries aren't sweet), lemon juice, cinnamon, and vanilla in a medium-sized saucepan set over …
From brunchandbatter.com
From brunchandbatter.com
STRAWBERRY RHUBARB FREEZER JAM NO PECTIN {NO CANNING} - A …
Web Jul 14, 2019 Instructions. Prepare your jam jars, by boiling them for several minutes, jars and lids. I use small ½ pint wide mouth mason jars. In a large bowl combine the …
From aweekendcook.com
From aweekendcook.com
SMALL-BATCH STRAWBERRY-RHUBARB SKILLET JAM | CALGARY CO-OP
Web Sep 24, 2015 2 cups strawberries, hulled and halved. 1 cup chopped fresh or frozen rhubarb. 1/2 cup sugar, or to taste. juice of half a lemon (about 1 Tbsp.) In a bowl, …
From calgarycoop.com
From calgarycoop.com
RECIPE: CLASSIC STRAWBERRY RHUBARB JAM - HOBBY FARMS
Web May 19, 2023 Directions. Wash berries and rhubarb well. Once berries are quartered, add them to a heavy-bottomed pot and use a potato masher to break down the strawberries …
From hobbyfarms.com
From hobbyfarms.com
SMALL BATCH HOMEMADE STRAWBERRY JAM - SOULFULLY MADE
Web Mar 24, 2018 Crush Strawberries using a potato masher. Stir in lemon juice, and slowly add in pectin. Over high heat bring the mixture to a rolling boil, while stirring constantly. …
From soulfullymade.com
From soulfullymade.com
SMALL BATCH STRAWBERRY RHUBARB JAM - HOMEMADE HOME
Web Jul 2, 2021 Use a potato masher to crush the strawberries and rhubarb to quicken breaking the fruit down. Once the sugar is dissolved, bring the jam to a boil, stirring …
From homemadehome.com
From homemadehome.com
HOW TO FREEZE RHUBARB—PLUS HOW TO STORE AND PRESERVE - REAL …
Web May 11, 2023 First, sterilize your jars by submerging them in boiling water for 10 minutes. Then, choose between the boiling water canning method or the pressure-canning …
From realsimple.com
From realsimple.com
STRAWBERRY RHUBARB JAM - LORD BYRON'S KITCHEN
Web Jul 16, 2017 In a deep sauce pan, over medium low heat, add the rhurbarb, strawberries, sugar, and lemon juice. Allow the ingredients to simmer, undisturbed, for 30 minutes. Stir …
From lordbyronskitchen.com
From lordbyronskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love