Description
This Strawberry Rhubarb Jam combines the sweet, juicy flavor of strawberries with the tartness of rhubarb and a delightful crunch from poppy seeds. It’s a vibrant, flavorful spread that transforms any meal into something special.
Ingredients
Scale
- 2 cups Fresh Strawberries, hulled and quartered
- 2 cups Fresh Rhubarb, chopped into 1/2-inch pieces
- 3 cups Granulated Sugar
- 1/4 cup Lemon Juice, freshly squeezed
- 1 package Pectin (approximately 1.75 oz or 49.6 g, low-sugar pectin recommended)
- 2 tablespoons Poppy Seeds
- 1/4 teaspoon Salt
- 1/2 cup Water (for cooking the rhubarb)
Instructions
- Prepare your ingredients: Wash and hull the strawberries, then quarter them. Chop the rhubarb into 1/2-inch pieces. You should have roughly 2 cups of each fruit, which should fill your pot nicely.
- In a large pot, combine the chopped rhubarb and 1/2 cup of water. Bring to a boil over medium heat, stirring occasionally. Cook for about 5-7 minutes, or until the rhubarb has softened and broken down.
- Add the quartered strawberries to the pot along with 3 cups of granulated sugar. Stir well to combine. The mixture will start to bubble and thicken as the sugar dissolves—this will take about 5 minutes.
- Once the sugar is fully dissolved, add 1/4 cup of freshly squeezed lemon juice and 1 package of low-sugar pectin. Stir until combined, and bring the mixture back to a rolling boil. This should take 2-3 minutes.
- After boiling, continue to cook the jam for another 10-15 minutes, stirring frequently to prevent sticking. The jam should start to thicken and coat the back of a spoon.
- When the jam reaches the desired thickness, remove it from the heat and stir in 2 tablespoons of poppy seeds and 1/4 teaspoon of salt.
- Let the jam cool for about 10 minutes before transferring it to sterilized jars. Fill each jar, leaving about 1/4 inch of headspace. Seal them tightly with lids.
- Allow the jam to cool completely at room temperature, then refrigerate. The jam will continue to thicken as it cools.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Preserve
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12 g
- Sodium: 1 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Keywords: Use a wide, heavy-bottomed pot to prevent burning. Ensure to add the pectin at the right time, and let the jam cool properly before storing to enhance flavors.