Strawberry Rhubarb Jam
Prep time
Cook time
Total time
A twist on the classic strawberry jam: add in rhubarb for some delicious tartness. Perfect on toast (delicious for peanut butter & jelly), in tarts or even your breakfast yoghurt.
Author: Stella
Recipe type: jams & Preserves
Ingredients
- 500 gr strawberries
- 500 gr rhubarb
- 200 gr coconut sugar / raw cane sugar / xylitol
- juice of ½ - 1 lemon
- 1 teaspoon vanilla extract or seeds of 1 vanilla bean
- 1 packet of Dr. Oetker Gelfix Super 3:1
Instructions
- Wash and hull the strawberries. If they are bigger, quarter them.
- Wash, peel if needed, and dice the rhubarb.
- In a saucepan mix together the strawberries and rhubarb pieces, the sugar, lemon juice and vanilla extract, and cook on low heat until the rhubarb softens.
- Mix in the Gelfix, continue cooking on low, stirring constantly so it doesn't burn, until your jam starts to boil. Continue boiling until the mixture thickens. (Put a spot of jam on a chilled plate and if it solidifies then your jam is ready to be put into streilized jars. (If the jam is still liquid, keep it on low and stir it occasionally, it will thicken.)
- Pour into sterilized jars, screw the lids on tight and put them upside down on a tray. After 5-10 minutes turn them over and let them cool.
Notes
1. I prefer my jam not to be too sweet and I especially love the tartness of rhubarb, but I urge you to taste your jam during the cooking and add more sugar or lemon juice, depending on your own preference.
2. I didn't blend the jam as I like to have bits of fruits in it, but if you prefer your jam to be of a more consistent thickness, then once your jam has reached the desired thickness take it off your stove and with an immersion blender blend until there are no more strawberry chunks (the rhubarb bits tend to fall into tiny pieces quite soon).
2. I didn't blend the jam as I like to have bits of fruits in it, but if you prefer your jam to be of a more consistent thickness, then once your jam has reached the desired thickness take it off your stove and with an immersion blender blend until there are no more strawberry chunks (the rhubarb bits tend to fall into tiny pieces quite soon).
Recipe by Stellicious Life at http://stelliciouslife.com/three-variations-on-strawberry-jam-2/