This strawberry rhubarb jam is beautiful to style and extremely simple to make in comparison with most home made preserves, counting on a easy approach to make a small batch in simply half an hour. And you may merely stash the jam within the fridge reasonably than correctly course of it.
These conversant in Sarabeth’s strawberry rhubarb jam know nicely the reassuring sight of these iconic and acquainted jars on cabinets at specialty grocers. And whereas there’s all the time an array of flavors, in the event you’re something like us, strawberry rhubarb has all the time been your favourite. And now you’ll be able to take consolation figuring out that you may make Sarabeth’s very personal recipe at dwelling. You’ll be much more tickled to know that it takes a mere half hour to place up a small batch that boasts not only a fantastically satiating style and texture however lord, oh lord, a perfume that’s intoxicating past phrases.
And it’s a sufficiently small batch that there’s no have to course of it for canning; as an alternative you’ll be able to merely stash it within the fridge with the figuring out that it’ll simply disappear earlier than it will possibly presumably go dangerous.–Renee Schettler
Strawberry Rhubarb Jam
Considered one of spring’s most beloved combos turns into much more scrumptious with the addition of lemon and a vanilla bean. I take advantage of entire lemon slices, rind and all. The rind supplies each further pectin to assist the preserves set and wonderful bits to chew on. The speckles of vanilla seeds flip this right into a stunner and add an aroma that makes you are feeling such as you’re consuming dessert.
In a big nonreactive saucepan over medium warmth, convey the rhubarb, strawberries, lemon, and water to a simmer, stirring sometimes. Cut back the warmth to medium-low and proceed to simmer, stirring sometimes, for five minutes.
Stir in 3/4 cup sugar. After which, since strawberries and rhubarb can range of their sweetness, fastidiously take a style and, if desired, add extra of the remaining sugar, slightly at a time.
Utilizing the tip of a pointy knife, cut up the half vanilla bean lengthwise, scrape the seeds into the combination, after which toss within the pod.
Proceed simmering the jam combination, stirring sometimes, till the preserves are barely thickened, 10 to fifteen minutes. (See our *How do I do know when my jam is finished? be aware under.) Skim and discard any foam that will seem on the floor. Discard the vanilla pod.
Divide the jam between 2 sterilized half-pint canning jars. Screw on the lids, let cool to room temperature, after which refrigerate in a single day (earlier than diving into it!) to permit the flavors to meld. You may maintain your stash of strawberry rhubarb jam within the fridge for as much as 2 weeks.
*How do I do know when my jam is finished?
New to creating jam? It may possibly appear fairly daunting at first. That pot of scalding fruit lava burbling away is likely to be sufficient to make you lose your bravado. However, hear us out, it is really simple to know when to tug it from the warmth. Our recipe tester Linda McElroy, an skilled dwelling preserver, explains, you’ve gotten just a few methods to know when it is time to safely pull that fruit off the stovetop, or, in dwelling preservers’ parlance, to “test the set.” Listed below are the choices: 1. The spoon check—drag a wood spoon via the jam. If the spoon elements the preserves, leaving a clear streak on the underside of the pan, it’s carried out. 2. The freezer check—earlier than you start to make the jam, place a small plate in your freezer. If you assume the jam is prepared, drop a really small quantity of jam from a spoon onto the chilled plate. If the jam doesn’t unfold (or spreads little or no) and you’ll draw your finger or the spoon via it and go away a clear streak on the plate, the jam is prepared.
Serving: 2tablespoonsEnergy: 44kcal (2%)Carbohydrates: 11g (4%)Protein: 1g (2%)Fats: 1g (2%)Saturated Fats: 1g (6%)Polyunsaturated Fats: 1gMonounsaturated Fats: 1gSodium: 1mgPotassium: 63mg (2%)Fiber: 1g (4%)Sugar: 10g (11%)Vitamin A: 16IUVitamin C: 9mg (11%)Calcium: 15mg (2%)Iron: 1mg (6%)
Initially revealed July 11, 2016