Thursday, April 28, 2011

Rhubarb-Strawberry Jam



From the kitchen of One Perfect Bite...This is a spread that will not be to everyone's liking. It has a drab color and the predominant flavor of this sweet and tart jam is rhubarb. While I don't particularly like it on bagels or for breakfast toast, I think it makes a terrific quick appetizer when spread with cream cheese on freshly sliced baguettes. It also makes a wonderful sweet-tart glaze for sauteed or grilled chicken or pork. The recipe below requires canning equipment. While I sometimes make this spread for pantry storage, I usually bypass the water bath and simply refrigerate the jam in clean storage containers. I think those of you who like sweet-tart flavors will really enjoy this jam. If you like heat, I suggest you add a half teaspoon of red pepper flakes to the jam before storing it. If you fully process the jam, it will keep for a year on your pantry shelves. If you choose not to process it, the jam will keep for about a month in the refrigerator. I think those of you who appreciate spreads that are not to sweet will really enjoy this. Here's the recipe.

Rhubarb-Strawberry Jam...from the kitchen of One Perfect Bite courtesy of Sasha Chapman and Saveur magazine

Ingredients:
5 cups rhubarb (about 1-1⁄4 pounds), cut into 3⁄4 x 1⁄2-inch cubes
2 cups hulled and quartered strawberries (about 1⁄2 pound)
2 1⁄4 cups sugar
1 tablespoon fresh lemon juice

Directions:
1) Combine rhubarb, strawberries, sugar and lemon juice in a 4-quart saucepan set over medium heat. Bring to a boil and reduce heat to medium-low. Cook, stirring occasionally, until rhubarb breaks down and jam has thickened, about 1 hour. To determine whether jam has set, place a small spoonful on a chilled plate; if the dollop of jam holds firm and doesn't get runny around edges, it is ready for canning. If it runs, continue to cook for another 10 minutes.
2) Meanwhile, submerge three 1-cup canning jars, along with their lids and ring bands, in a large pot of boiling water and sterilize over high heat for 10 minutes. Transfer sterilized jars, lids, and bands to a clean dish towel. Fill each jar with hot jam, leaving at least 1⁄4" of space at the top. Wipe jar rims with a clean dish towel, place lids on jars, and secure ring bands.
3) Transfer filled jars to a canning rack; place rack in a pot of gently boiling water so that jars are submerged by at least 1"; let boil for 10 minutes. Transfer jars, set at least 1" apart, to a dish towel and let cool, undisturbed, for 24 hours. To test that jars have properly sealed, unscrew bands and lift each jar by the edge of the lid; if the lid holds, the jar is sealed. If it loosens, jar is not fully sealed, and jam should be refrigerated and used within 2 weeks. Sealed jars will keep, in a cool, dark place, for up to a year. Yield: 3 cups.







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Rhubarb Upside-Down Cake - Kitchen Parade
Rhubarb and Plum Compote - Jaana's Kitchen
Strawberry and Rhubarb Crisp - One Perfect Bite
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Rhubarb Tarts - Almond Corner
Rhubarb and Yogurt Belgian Waffles - Sugar Crafters
Spiced Rhubarb Pancakes - 5 Star Foodie Culinary Adventures
Rhubarb Smoothie with Floral Notes - Dinners and Dreams
Rhubarb Fool - Alessandra Zecchini

86 comments:

yummychunklet said...

This jam would be lucky to last a week in my kitchen! It looks so good!

muppy said...

This would definitely be to my taste! :)

Ginny said...

It's very pretty, it doesn't look like it has a drab color at all. I like those cute jars, too.

Lynda said...

Your jam really appeals to me Mary. I've loved rhubarb since I was a girl and my mother made rhubarb sauce. It has the consistancy of apple sauce and is very tart, but sweet also. I love it with the addition of strawberries. I would not have thought of adding hot pepper to it!
Have a wonderful day.

Kalpana Sareesh said...

yummy shd taste grt..

elle marie said...

This would make a perfect gift as a hostess as well, thank you for sharing the recipe = )

FLORY said...

Looks great, is perfect for breakfast!

Marsha @ The Harried Cook said...

That sounds like an awesome jam! I'm sure I would love it - especially with the red pepper flakes!

And I love those Bonne Maman jars! :) thanks for another awesome recipe, Mary!

Julia @ DimpleArts said...

Ooh that looks yummy! My grandma used to make strawberry jam for the winter.

Jeannie said...

I am attracted by the colour and the tartness of this jam:)

Ana Rita said...

I'm so curious about ruibarb Mary!Cannot find it and i've seen perfect desserts and now this jam, that my curiousity is rising!!!

Kisses,
Rita

Ruth said...

This jam looks really good. I love rhubarb and strawberry together!

Priya said...

Super delicious jam...

Three-Cookies said...

I disagree about color! The recipe requires less sugar than jams usually do, its a healthier version.

Alessandra said...

This jam looks great (colour and all) and I too would finish it before a month is over :-)

ciao
Alessandra

Hovkonditorn said...

Yummy! It would go perfect with pancakes :)

Blue Fruit said...

HI Mary,

Thank you for your lovely comment and it is terrific to meet you!

I love rhubarb anything, so this jam looks really delicious.

I'm having a good time exploring the recipes on your blog, so looks like this will be a good spot to come for inspiration!

My Little Space said...

Is there anything better than the red hot strawberry jam...plus rhubarb!!! I guess not! Yours look absolutely gorgeous. Thanks for sharing it. Enjoy your day.
Blessings, Kristy

martu said...

uauuu, looks delicious. So cute the jars as well :)

Jay said...

wat a gorgeous clicks...the recipe sounds fantastic dear..:)
Tasty Appetite

Happier Than a Pig in Mud said...

A very timely post Mary! I just picked rhubarb yesterday to make 100% rhubarb jam today! Last year I made the straw/rhu and loved it! As soon as my strawberries come in I'll be making more:@)

cajunlicious said...

Mary, I have always wanted to make my own jam and your looks wonderful. I will be making this....Perfect to go with pancakes!

We are heading out of town this afternoon so have a great weekend!

Carol said...

Looks good, Mary! I've never had rhubarb jam but I wouldn't mind a little sweet-tart flavor!

From the Kitchen said...

I've never liked the combination of rhubarb and strawberries until a few years ago. Why? Because I never tried it--being a purist I wanted them separately. It took me a long time to find that it was a good "marriage". I have a feeling that our strawberries and rhubarb will be quite late this year but I have those jars. Just can't bring myself to toss them out once empty!!

Best,
Bonnie

Rita said...

You just brought back good memories; haven't made this in years. I miss my rhubard patch.
Rita

Cooking Creation said...

I have to respectfully disagree with you on the drab comment. It looks wonderful and I bet it tastes great! I wish I had some right now for breakfast :) Thanks for sharing!

Ambreen said...

Wow! that looks fantastic.
I've shared few awards with you. Please accept these :)

http://simplysweetnsavory.blogspot.com/2011/04/qaus-e-qazah-or-rainbow-zarda.html

Food Glorious Food! said...

Love the vibrant color of the jam.... irresistible!

Tasha said...

I always prefer tartness over something overly sweet, so I'll bet this would be up my alley! I love the idea of serving the jam as an a appetizer.

Jenn said...

This is definitely something I would make to go on chicken...and of course I'd have to add a little heat :) I've never made jam before, maybe need to change that!

Jennifer said...

I agree with those are nostalgic rhubarb patches gone by. My mom used to have one in the backyard, and I don't think I realized when I was younger what precious gold it really was!

Faith said...

I would love to make this...and I love your suggestion of serving it with cream cheese on sliced baguette! I bet that is amazing!

Kim said...

I would love this jam, I'm sure! I'm a HUGE fan of rhubarb and strawberries together! I'm so looking forward for the strawberries to appear on market!

Charlie @ SweetSaltySpicy said...

Rhubarb strawberry jam is my favorite! Yours looks perfect!

Tina V. said...

Oh, the photos are amazing! :)
And what a coincidence, I was just thinking about making a jam last night :))

Foodiva said...

It's been simply years since I've eaten rhubarb! And I've never had it in jam form before, so this combination with strawberries has me intrigued. Thanks for stopping by my site and commenting, Mary. I hope you come back often :-).

Young Adventures... said...

Years ago before I was even married I would make a strawberry/rhubarb "jam" with rhubarb and strawberry jello. Last year my husband and I decided we wanted to learn how to can. We made apricot jam, cherry jam, and a peach bbq sauce. It was fun, and we learned a lot! Not to mention that we enjoyed a taste of summer throughout the year. This year Brian has declared it will be pickles! Your jam is so pretty Mary, I just love that "berry red". Another recipe I would love to try!

paula MARIANA said...

Hummm Mary sounds Perfect for my breakfast, i love strawberry jam but rhubard i don`t try, thank you for sharing ,

kisses!!!

Reshmi Mahesh said...

Wow...looks lovely...must have tasted superb....

Sandy aka Doris the Great said...

I adore Strawberry Rhubarb jam. Yummy!

Lenia said...

I love home made jams and this one looks absolutely perfect!

kitchen flavours said...

This is beautiful! I'm really into jams and preserves, I don't consume them that much, but I like making them. I can never find rhubarb over here, have been looking for ages! Thank you for sharing this lovely recipe!

Lark (SparkyLarky) said...

Oh I just love this Jam! I cant wait for fresh rhubarb to be in our stores.
You got me very excited to make this again this year!

spike. said...

I love rhubarb! Also love a good jam & cream cheese combo.

Lucy said...

I love strawberry rhubarb jam! Must try this!

Christina said...

Hi Mary, thanks for commenting on my blog! It's always nice to meet new foodies.

This jam sounds great. I haven't made any in a long time. Maybe I'll pick some strawberries this year and turn them into jam.

Parsley Sage said...

Rhubarb is so intriguing at the supermarket. I've never been brave enough to buy any. This jam just looks fantastic and I'd be all about throwing some pepper flakes in there to heat it up. Thanks for sharing!

Katerina said...

My son eats a lot of jam and he particularly likes strawberry one. I just finished my homemade one so perhaps I could try this one as well!The color is stunning!

GLENDA CHILDERS said...

I love your photo of the two jars of jam on the container of strawberries. Beautiful.

Fondly,
Glenda

Margarida said...

Mary, honestly I've heard a lot of ruibarbo.mas not know what it is, and probably in Portugal doubt very much that you find this ingredient, I was honestly very curious. On top of a recipe calls for strawberries and I have plenty in my backyard to be spoiled!

Have a nice day

Kisses

lostpastremembered said...

I love the flavor of rhubarb and it just makes me feel good eating it... no idea why. refreshing is the word.
Great looking jam... i usually just make pies with it!

Lizzy said...

I love tart jams...so this combination is right up my alley. I need to divide my rhubarb...maybe next year I'll have a big enough harvest to try this. Thanks, Mary!

Inside a British Mum's Kitchen said...

This looks incredible jam, I love rhubarb and strawberry, what a great idea to make jam, I think all my family would enjoy this!
Mary

That Girl said...

I don't know how anyone could call this drab, it's beautiful!

Emily Malloy said...

Oh my that is heavenly!

Swathi said...

Awesome, that is word I can spell. love that color.

Diethood.com said...

That photo of the jarred jam looks so inviting!! I wish I had some rhubarb...I would get on this asap! Thank you for sharing, Mary!

Suman Singh said...

Wow, I am just speechless looking at your creativity..you are too good..sounds like a great and delicious recipe..Thanks for sharing..have a nice day! Tk care!

Design Wine and Dine said...

My Mom's best friend makes homemade jam all the time and I often get some of it! I love having it on hand for all sorts of things! I should make this and give a jar to her for a change! BEAUTIFUL.

The Blonde Duck said...

I've always wanted to make jam.

Xinmei @ Pudding Pie Lane said...

This looks really good, but I don't have any canning equipment - can I still make it?

Linda said...

I will have to try this. I've always been a little afraid of the canning process. I don't trust myself to do it right, but I think I could do this. I'll just skip the water bath and keep in the fridge. Thank-you for all of your wonderful recipes and stories!

Junia said...

thanks for the blog visit. i never thought about putting rhubard into a jam before! looks delicious!! :D

Renee @ MyKitchenAdventures said...

I really like the tartness of rubarb...so this would be right up my alley! Have a great day, Mary!

Beetlebuggy said...

I don't think I'd succeed at the canning process so will just use this as a spread or with just plain cream :D Btw, I love how you post a link to recipes you had published on this particular day in previous years. Great way to revive old recipes and not let them just be buried in the pile :D

A Paix√£o da Isa said...

Ola olha eu nao sou muito fan mas essa cor esta muito bonita beijinhos

Pam said...

This would definitely be to my liking. It sounds great! Have a good weekend, Mary!

Wendy Irene said...

Have you ever tried making a spread without sugar? I personally have not, but am wondering if it might still taste OK. I’m trying to cut back and might experiment.

Velva said...

i enjoy rhubarb when someone else prepares it. I have often used jam for the covering of cream cheese as an appetizer, and think this brings the idea up a notch.

As always, a wonderful post. Like the recipe journey back in time.

Velva

Maris said...

yum! great flavors and so seasonal.

SKIP TO MALOU said...

I haven't had any Rhubarb yet. Is it tart? can I make this just using strawberries? I am curious.
Thanks for giving me an idea what to do with my cute bottles haha.

cheers!
malou

Rettabug said...

Oh goodness me, Mary...my mother used to make something very similar along with rhubarb pies. She had a rhubarb patch by the side of the house that came up every year. We were forbidden to run through that area. LOL

I never liked the taste of rhubarb as a child...too tart! *pucker* Maybe now that I've grown up, I should give it a second chance. Your jam looks lovely & your photos are always spectacular.
Thank you for the recipe!

Hugs,
Rett

Sandra said...

What a yummy jam..Love the flavors!!!
Fantastic photos, thanks for sharing!
Have a beautiful evening!

teresa said...

i have to show this to my husband, he loves jam and strawberry-rhubard is one of his favorite combos!

Elaine said...

This would make great freezer jam. I think the sweet-tart would really appeal to my husband. I hope you are having a good day, Mary!

Joanne said...

I'm actually quite obsessed with the flavor of rhubarb so I know I would adore this! What a treat.

NancyC said...

I bet that jam is great with cream cheese like you mentioned. I haven't had much success with jam, but I may try this out!

PeggyR said...

Yum sounds good!

Maria said...

Nothing beats home-made jam - this sounds so delicious!

Nami @ Just One Cookbook said...

I've never tried Rhubarb but it looks like a nice match with strawberries. Looks so delicious. Great post Mary! Have a great weekened!

megi said...

I am definitely going try this, I was planning to make something with rhubarb and strawberries, I can't think of anything better than this sweet tart jam.

JasmyneTea said...

Oh, how I love rhubarb in a jam! I actually have some waiting to be devoured with breakfast tomorrow :)

chefpandita.com said...

I've always been curious about rhubarb, its not grown here in the Dominican Republic. Love their pink color :) so nice to "meet" you, Mary! thank you for your kind words, already added you to my reader. Happy Friday! -Yuri

Tender Branson said...

I've never made my own jam but when I finally do make some it will definitely be strawberry. Why not throw some rhubarb in?

SnoWhite said...

This is simmering on my stove right now :)

Jaana said...

My strawberries are nearly ready,cant wait,delicious!

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