Rhubarb-Strawberry Jam

Rhubarb-strawberry jam © kvalifood.com

Rhubarb and strawberries are a classic spring and summer combination. The tart sharpness of the rhubarb and the sweetness of the strawberries balance each other well in jam. Ginger adds a mild spicy note, but can easily be left out.

Ingredients

Yields ca. 4-5 jars

  • 1/2 kg cleaned, sliced rhubarb
  • 1/2 kg hulled strawberries
  • 1 tsp ground ginger (optional)
  • 4 dl sugar
  • 2 tbsp lemon juice
  • 2 strips lemon zest
  • 1 tsp preserving liquid

Directions

Preparation

Clean the rhubarb and slice into 1 cm pieces. Hull the strawberries and halve them. Peel 2 strips of lemon zest with a vegetable peeler.

First cook

Put the rhubarb and strawberries in a saucepan and cook over very low heat for 20 minutes without a lid. Stir occasionally and make sure the fruit doesn’t catch on the bottom.

Sugar and finishing

Add the ginger, sugar, lemon juice, and lemon zest. Cook the jam with a lid on for about 10 minutes. Remove the pan from the heat, skim the surface, and remove the lemon zest strips. Stir in the preserving liquid and pour the jam into clean, scalded jars. Seal immediately.

Notes

  • Ginger can be left out or replaced with a finely chopped vanilla pod for a milder, sweeter version
  • Rhubarb contains natural pectin, so the jam sets well without any added gelling agent
  • Use larger strawberries — halved, they keep a little texture; whole ones tend to cook down more
  • Store in a cool place; keeps 6 months unopened