Strawberry-rhubarb jam recipe it's a reminder of how good summer tastes! (2024)

FAQs

Is it better to use fresh or frozen strawberries for jam? ›

The best jam is always from fresh fruit that is almost, but not quite ripe. The jam I make from frozen fruit is almost as good as from fresh, and certainly tastes better than jam left around for a year.

Without pectin, strawberry jam needs to be cooked much longer to start jelling, if it actually ever does. That means you'll not only overcook the fruit but you'll loose that beautiful, bright berry color.

Rhubarb, when mixed with strawberries, gives you that sourness to balance the sweetness and the complexity.

Because rhubarb doesn't have much pectin, and often add apple juice which helps the jam to set nicely. In a large pot, mix the rhubarb, berries, and the water or apple juice.

Though texture is important, the biggest reason you should use frozen instead of fresh strawberries comes down to flavor. You might be surprised to learn that frozen strawberries actually have a better flavor profile when compared to fresh.

Homemade strawberry jam can be stored in the refrigerator for up to 3 months once opened. If you want to extend the shelf life of your homemade strawberry jam, don't forget to process it in a hot water bath. This makes the jam last for more than a year when stored in a cool, dry place.

Lemon is crucial to balancing those sweet flavors, but it also helps the pectin to firm up the jam. It can be added at the start of the cooking process or towards the end, but what must be taken into account is that adding liquids to the jam mixture will inevitably require the jam to cook for longer.

If the jam is still liquid then we don't particularly recommend reboiling. It can be tried but there is a risk that the jam becomes over boiled, which also means that it will not set. The jam can also burn much more easily when reboiled. The thin jam can be repurposed as a sweet chilli sauce.

You are in good company. Most of us who make pectin-free jams and other spreads overcook a batch or two every year. I personally have no problems making peach jam, apricot jam or plum anything, but have great difficulties with berry or cherry jams.

The bottom line. Rhubarb leaves contain high amounts of oxalic acid, which can cause health problems when eaten in higher amounts. Symptoms of toxicity include mild gastrointestinal symptoms, as well as more serious problems, such as kidney stones and kidney failure.

What spices go well with rhubarb? ›

While cinnamon may be a more common spice to pair with rhubarb, citrusy, herbal cardamon lends a warm, citrusy note to a dish. A big pinch of ground cardamom can be added to any cake, pie, or compote, or you can simply add a little to the whipped cream you'll be topping your rhubarb dessert with.

Ways to enjoy rhubarb

Stewed rhubarb pairs well with flavours such as ginger, vanilla, cinnamon and caramel or with fruits such as apples, oranges, lemons, plums, raspberries, strawberries and blackberries. Mellow flavours such as vanilla ice cream or custard complement the tartness exceptionally well.

Sennoside A and other dianthrone derivatives are reported to be the active ingredients causing rhubarb's laxative effect (6). They are metabolized by β-glucosidase of enterobacterial origin and are converted into rhein anthrone, which produces the purgative activity.

This is a process of color loss and does not mean the jam or jelly is going bad. The browning starts at the top of the jar and slowly works its way down. If your jars were properly sealed and the seal is still intact, the jam or jelly, although not as pretty as it once was, is safe to eat.

Some people have reported mild stomach cramps and diarrhea while taking MCP. People who are allergic to citrus fruits should avoid MCP. Also, MCP may interfere with certain cancer treatments and should not be taken without supervision. Pectin can reduce the body's ability to absorb beta-carotene, an important nutrient.

Making homemade strawberry jam is quite simple and you can even use frozen strawberries. This means that you can make it all year long, even when strawberries aren't in season.

Frozen fruits can be used in the same way as you use fresh fruits, but you need to thaw them first and then proceed with the recipe. One thing to note, ensure that you don't leave the frozen fruit out to thaw several hours.

Yes, jam can be made from frozen berries, but we much, much prefer to use fresh berries as they aren't as watery and are better in flavor.

Recommended Varieties

Allstar, Cabot, Chandler, Earliglow, and Jewel and are usually excellent-quality berries for freezing. Most other varieties are suitable, especially for making jams and eating fresh. Locally grown strawberries are best for making jams and freezing.