Rhubarb and Strawberry Jam

Rhubarb and Strawberry Jam: A Spring Delicacy

Rhubarb and strawberry jam is a flavorful recipe that combines the tart taste of rhubarb with the sweetness of strawberries, creating a perfect condiment for sandwiches, pancakes or even as an ingredient in various desserts. This recipe brings a hint of spring into every jar and is a great way to preserve the flavors of the season. I invite you to discover with me how to prepare this delicacy.

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Number of servings: about 6 250 ml jars

Ingredients
- 1 kg rhubarb
- 1 kg fresh strawberries
- 900 g - 1 kg sugar (according to preference)
- 1 sachet of vanilla (optional for extra flavor)

Utensils Required
- A sharp knife
- A jam bowl or heavy-bottomed bowl
- A wooden spatula
- Sterilized jars (preferably 250 ml)
- Potato masher or fork
- A spoon to remove the foam

Step by step

Step 1: Prepare the Rhubarb
1. Wash and cut: Start by washing the rhubarb stalks thoroughly under cold water. Make sure to remove any impurities. Next, cut the rhubarb into pieces about an inch long. This size will allow for even cooking and a nice texture in the jam.

2. Mixing with sugar: Place the chopped rhubarb in a large bowl and sprinkle with half the amount of sugar. Stir well to combine, then set aside for about 30 minutes. This process will help the rhubarb release its juices, which is essential for a thick and flavorful jam.

Step 2: Preparing the strawberries
1. Wash and clean: Wash the strawberries under cold water, then remove the stems. Depending on their size, cut the strawberries into halves or quarters. Larger strawberries can be cut into quarters to better integrate into the jam.

2. Mixing with sugar: Place the sliced strawberries in another bowl and sprinkle the remaining sugar. Stir gently, then let them sit for 2 hours. This time will allow the strawberries to release their juices, creating a delicious syrup.

Step 3: Combining the Fruit
1. Crush the strawberries: If you're short on time or simply prefer a smoother consistency, you can crush the strawberries with a potato masher. This step is optional, but can help integrate the flavors.

2. Blending the fruit: After the 2 hours, combine the rhubarb and strawberries in a small bowl of jam. Place the pot over high heat and stir well to combine all ingredients. Bring the mixture to a boil, then reduce the heat to medium.

Step 4: Cooking the jam
1. Cook: Bring the mixture to a boil, stirring occasionally. When it begins to foam on the surface, use a spoon to skim it off. This is a normal part of the process and will help achieve a clear sweetness.

2. Check consistency: Continue cooking the mixture for about 30 minutes, or until the jam thickens. You can check the consistency with a simple test: drop a small amount onto a cold plate; if it holds its shape, it's done!

Step 5: Bottling
1. Prepare the jars: Make sure the jars are sterilized. You can do this by boiling them in water for 10 minutes or by using an oven sterilization cycle.

2. Filling the jars: When the jam is ready, carefully pour it into the jars while still warm, leaving about 1 cm free at the top.

3. Capping: Close the jars with sterilized lids and make sure they are airtight. You can wrap the jars in a towel and place them in the water bath to seal them. Boil them for 10 minutes to make sure they keep well.

Step 6: Cooling and Storing
1. Cool: After boiling, let the jars cool to room temperature. Check to make sure the lids are tightly sealed - they should stop rising when you press in the middle.

2. Storage: The jam can be stored in a cool, dark place for several months. Once opened, store the jar in the refrigerator and consume within a month.

Practical tips
- Choice of ingredients: Make sure you use fresh strawberries and young rhubarb for best results. Check they are not damaged or overripe.
- Sugar: The amount of sugar can be adjusted to taste. If you prefer a less sweet jam, you can reduce the sugar to 800g.
- Vanilla version: Adding a sachet of vanilla at the end of the preparation will give a more complex taste to the jam.

Calories and Nutritional Benefits
This jam has a calorie content of about 250 calories per 100 gram serving, mainly from sugar. Ideally, it can be eaten in moderate amounts, with nutritional benefits due to the antioxidant content of the strawberries and vitamin K from the rhubarb.

Frequently Asked Questions
- Can I use frozen rhubarb? Yes, but be sure to thaw it before use and drain off excess water.
- How can I enrich the flavor of the jam: You can add a few mint leaves or balsamic vinegar for an interesting twist.

Serving and Combinations
Rhubarb and strawberry jam goes perfectly with toast, pancakes or muffins. You can also use it as a filling for cakes or to accompany mature cheeses. An herbal tea or a sweet white wine can perfectly complement a meal based on your sweetness.

Personal note
This jam recipe always takes me back to my childhood when I used to help my grandma pick strawberries from the garden. The sweet flavor of strawberries combined with the tartness of rhubarb creates the perfect balance, and each jar is a sweet memory of summers spent together. I encourage you to experiment and add your own variations!

Now that you have all the information you need, all that's left is to get cooking! Enjoy the process and savor the resulting sweetness!