Strawberry and Rhubarb Jam
By Chelsea SugarPage views: 30068Quick and easy strawberry and rhubarb jam, this is an all time family favourite.
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5 reviews
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Difficulty Easy
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Prep time 15 mins
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Cooking time 10 mins
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Serves
3
500g strawberries, hulled
500g rhubarb, chopped
1kg Chelsea Jam Setting Sugar (1 pack)
Knob of butter (about 10g)
Mash the strawberries with a potato masher or in a blender. Place the crushed strawberries and chopped rhubarb in a large heavy-based saucepan. Add the sugar. Heat gently, stirring continuously, until the sugar has dissolved. Add a knob of butter. Still stirring, increase the heat, bring to the boil, then boil for 4 minutes only. Remove jam from the heat and skim off any foam. Test for set.
Spoon into hot, sterilised glass jars and seal.
Makes 3 x 500ml jars.
I doubled this recipe as I had a lot of strawberries. I found that it was too sweet so I added another .5kg of strawberries (1.5 × recipe) and about 1/4 cup of lime juice and it made it much more berry tasting. I stick blended the rhubarb and first kg of strawberries and left the last. 5kg mashed for fruit chunks. I also used pectin and cooked it way longer than the recipe about 1-2 hrs. This made just over 5 x 500g jars.
With an aggressive rhubarb plant in the garden, this is a delightful strawberry jam to make each summer. It's easy, delicious and brightens up the darkness of winter without fail
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