Or do I just put them in the saucepan frozen, with the fresh rhubarb? 1. Cook over medium heat for 15-20 minutes, stirring occasionally, until fruit has completely softened and cooked down. A batch requires 4 cups of … This looks like a great recipe, I just made strawberry jam yesterday and want to use the rest with some rhubarb and this sounds perfect. 2. Sprinkle dry Jello on top of all. Ladle the jam into jars, leaving about 1-inch of room at the top of the jar, and let sit out on the counter, uncovered for an hour or two, until cooled to room temperature. If you choose to freeze it instead, the jam will maintain fantastic taste and texture for up to 6 months, and probably as long as a year. How did it come out for you? When combined with acid and sugar, and heated to 220 degrees (F), it forms a gel that thickens fruit jam, jelly, and preserves. I prefer weighing ingredients especially with fruit since cups can vary so much. H and I picked last week up at Ward’s Berry Farm for the Strawberry Rhubarb Pie Bars that I made over the weekend so we opted for the market fruits this time. Thanks for reaching out. Also how many pint jars will this recipe make? Every time I’ve made this jam it comes out bright and packed with flavor so I hope you’ll try it! When the jam has thickened up enough, remove the pan from the heat and stir in the vanilla and almond extracts. 4. Pectin is a naturally occurring starch that forms in the cell walls of fruit and vegetables, giving them structure. $24.79 $ 24. Please let me know if you have any other questions along the way! Before you begin cooking your jam, place a small dish in the freezer. Hi Rebecca, thanks for your reply. I make this rhubarb recipe (scroll down for the recipe) over and over again, all year, and we never tire of it! When they didn’t after 15 minutes I tested them. xo. The wasted years! }, Champagne Cake with Champagne Italian Meringue Buttercream, Sticky Buns ~ Homemade Overnight Caramel Rolls. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry … If you choose to freeze it instead, the jam will maintain fantastic taste and texture for up to 6 months, and probably as long as a year. xo, Your email address will not be published. I’m sure you’ll agree that one of the best thing about baking and cooking from scratch is the freedom to customize recipes to your personal tastes and preferences. Unprocessed jam stored in the refrigerator (or processed jars that have been opened) should keep for at least 3 weeks. Add the jam to a saucepan and add the sugar/ pectin mixture. Too much? After reading your comment about all the things you changed I think there was too much water in proportion to the amount of sugar and natural pectin. In a saute pan, over medium heat, add 1/2 tablespoon butter and granola. Thanks so much for reaching out. I really appreciate it. Are used 3 pounds of strawberries have and 2 pounds of rhubarb with the 4 cups of sugar. and I’m running out of room in the freezer, so looking to make this yummy looking jam. Use an immersion blender to blend the fruit for a smoother jam, or mash with a potato masher for a bulkier jam. Put the chopped rhubarb, honey, orange zest, and orange juice in a pot on the stove. For the most part, the amount of naturally occurring pectin in fruit is sufficient and there’s no need add more. Oh! Thank you for a wonderful recipe. However, if you’re at all unsure, just put the jars in the freezer. RHUBARB AND STRAWBERRY FILLING Set oven to 170°C. I promise to tone down the drama if you promise to make a batch of strawberry rhubarb jam. Hi Mel! Remove and transfer to a small bowl. Because, even if I manage to silence my inner drama queen,  I’m going to tell you that this stuff is crazy good. Thank you for supporting Of Batter and Dough. What’s most important is just to pay attention as it cooks, allowing it to simmer until it’s thickened up. Pull the plate from the freezer and scoop a spoonful of jam onto the plate. xo. This strawberry-rhubarb crisp is started in a skillet, then finished in the oven, and can be on the table in under an hour. Slice rhubarb into half-inch slices. All I had to do to make strawberries and ice cream taste this good is add some vinegar and black pepper??? Chop rhubarb and set aside. I hope you had a Merry Christmas! xo, Omg, so glad I listened and tried this recipe! TIA! But, it’s totally optional and the jam will most likely be 100% fine regardless. The frozen plate will cool the jam down quickly, helping you know right away whether or not the jam is done or needs to cook for a bit longer. Yes! My daughter loved it. (I believe there isn’t much natural pectin in lime juice from concentrate. I am wondering if I misjudge the 1/4 when filling my jars will they still be safe to store down stairs or should I freeze them? Tried this recipe last year and it didn’t really set up, but maybe my measurements were wrong. Adding the gelatin is a great idea, intensifying the flavour, consistency and the texture of the rhubarb, making it ever so suitable for a topping, or on its own as a side dish! There really is nothing better than a warm biscuit spread with homemade jam. Even more importantly, salt makes food taste more like itself. Apples, for example, contain a high amount of pectin, while strawberries do not. I live in the Denver metro area, at 5200 feet, (are you in CO as well?) Please let me know if you have any more questions, and I’d love to know what what you think of this jam after you make it! I bought a bunch of rhubarb in our CSA box that arrived in Friday. Easy recipe for homemade strawberry rhubarb sauce or compote made with strawberries, rhubarb… My question: have you ever heard of problems arising from making it at higher altitude? Cook the jam for at least one hour, and up to two hours. The first rhubarb harvest of the season often yields the reddest rhubarb, and, the subsequent harvests will often yield less red rhubarb. HI Mara! Photo: Tammy Venezia/Shutterstock. They add another whole flavor dimension! (or buy them already picked) It's fun to go pick your own and you can obviously get better quality ones! As long as the jars are sealed, you should be fine. I am so happy to hear that you like this recipe so much Angele! Serve over ice cream or on toast. I’ve had that mat of green moss for months, just certain that one of these days, I’d make something that would seem appropriate to use it in photos. 4. It should become completely soft and remain a little chunky. I really loved them! It is a great side for any meal menu too! The delicious crumble topping is especially tasty. Frozen fruit can work great in jam, but it often has a higher water content. xo. And not just any jam…Strawberry Rhubarb Jam. I’m Rebecca Blackwell, a baker, recipe developer, food photographer, and full time RV nomad. https://www.thebewitchinkitchen.com/strawberry-rhubarb-pie-filling Please let me know if you have any other questions! However the pepper and extracts totally out does the strawberry rhubarb (in my opinion). I was hoping to use some in rugelach or thumbprint cookies for Christmas this year, but we ate it all! https://www.tasteofhome.com/recipes/strawberry-rhubarb-sauce Hi Angelika! It boiled for nearly 2 1/2 hours. Strange things will happen – science fair things will happen! Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! My Lovely Mother taught me this, (besides all my other cooking and baking smarts :) ~~Thanks MOM! Looking for recipes that include a rhubarb stew in the list of ingredients? Raise heat to medium, and continue simmering liquid until thickened and reduced to 1/2 cup, about … Make the most of the season's freshest berries with a quick and easy recipe for stovetop dumplings topped with fresh strawberry sauce. Madness, I tell you. I love the “secret” ingredients; especially pepper! It really is delicious. Hello again! xo. xo. So sorry for the delay in answering your question. Now- if it’s not thick I don’t care, it tastes so good. Yummy jam. xo. ★☆. This strawberry rhubarb pie filling is such an easy recipe. My mother always scolded me for coloring outside the lines – sometimes it works, others not so much. This is a great recipe. Hi Kiesha! If using finely ground, start with a scant teaspoon – or maybe even 3/4 tsp. :), Talisman Designs Adjustable Pie Crust Shield, BPA-free Silicone, Taylors of Harrogate Sweet Rhubarb Infusion Teabags. Jam. 4.2 out of 5 stars 803. Anyone who doubts the pepper and salt- just try it! Thanks for reaching out! I did a lot of tasting. And yes- the jam would make great gifts. xo. Turn heat down to low, and allow rhubarb to simmer for about 20 minutes, or until rhubarb is tender, stirring occasionally. xo. I truly appreciate it! I cooked it for 90 min…it jelled great! My strawberries and rhubarb were still pretty frozen after a short hour on the counter and I put them in the pot with juices. Rhubarb SMOOTHIE with Yogurt / Rhubarb Milkshake with Berries, TOP of Stewed Rhubarb HOME to Homepage of Rhubarb-Central.com, ©2010-2020  Rhubarb-Central.com All Rights Reserved WorldwideNo Reproduction Permitted Without the ExpressedWritten Consent of the Site Owner, ★ Please use the "Like" button above to help keep this free rhubarb resource website alive. Dice rhubarb into small pieces, slightly smaller than the strawberries, add to the strawberry mixture, toss and coat everything evenly together Allow to macerate for about two hours Prepare a medium saucepan with a candy thermometer (or have another thermometer handy) This is one of those recipes in which everything can be adjusted to suit personal tastes. This strawberry rhubarb sauce is also a great topping for desserts like ice cream, custards, pannacotta, and even cakes. When vanilla is cooked for a long time it can take on a slightly bitter flavor. You have some wonderful tips for someone that isn’t experienced in canning. Refrigerated, stewed rhubarb will keep for at least a week! If you give this recipe a try, let me know! If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Your comment just totally made my whole day. The sauce is fruity and sweet - but not too sweet - and comes together in 20 minutes, with only 5 minutes of hands on time! You have just gotten yourself a new fan!!! I’m about to try this yummy-sounding recipe, but my husband has a tree nut allergy. The strawberry rhubarb combo is the epitome of summer, and you’ve definitely displayed it beautifully. I seriously can’t believe how good this is. This allows sterilization to continue even after the jar has been removed from the boiling water. if it pops up and down (often making a popping sound), it is not sealed. It’s the kind of recipe that makes you feel like the secrets of the universe have been suddenly revealed to you. The jam should be done after simmering for an hour or two, but if your fruit is super juicy, it might take longer. In this case, I think there are so many other flavors going on in there, plus a hearty amount of sugar, that you should be fine. Hi Carrie! If it still didn’t set, you can recook it with a bit of additional pectin. Happy jam making! A couple of questions… Is it possible that you accidentally added less sugar? So, cut the strawberries in half and then measure them. so I don’t think altitude is the issue. I’m so happy to hear that you like the flavor! xo. Having said all that, if the jam doesn’t set up again this year, here’s what to do…. Do Not Send Email Notifications.Send Email Notification ONLY If Someone Replies To My Comment(s).Send Email Notification Whenever A New Comment Is Posted. Love your method for making the jam – jam is always really intimidating to me, with the stovetop and the stirring and the stirring and the avoiding burning! But a fellow mountain dweller. Hi Susan! I've been baking for 25 years, both professionally and just for the sheer pleasure of it. There are a couple of things that might be going on here…. Place fruit in a bowl and set aside to cool completely. I always love to hear from readers. It is added just after the sugar has been added. Will certainly use this again. I’ve never worked with rhubarb before, which is crazy because it is such a vibrant flavorful ingredient to use. I love the combo of strawberry and rhubarb. Wash and cut rhubarb into small pieces. Strawberry Rhubarb Jam might seem like a strange combination, but for me, it is something I have enjoyed since early childhood. This recipe yielded 10 cups of jam. You might want to try pouring it over vanilla ice cream or using it as a syrup for pancakes. It’s best to store them in a place where they won’t get direct sunlight or be exposed to heat. I worked for an Italian food company that made an organic strawberry fruit spread – our it would definitely loose the bright red color over time. Please let me know if you have any other questions. Stovetop Strawberry Dumplings are the perfect way to put all of your remaining berries to use, transforming them into a thick, jammy sauce in which to cook a. Would probably go half a teaspoon on each. Yeah, ok. You don’t need to use the pectin to start – but if your jam doesn’t set up, here’s what to do: 1. Stir to dissolve the pectin and bring the jam to a boil. You can double (or more) this recipe to make as many batches as desired. Let sit until fruit has released its juices, about 10 minutes. I use this amazing rhubarb stew as a sauce for all of these types of recipes resulting in many accolades from the family! Hi everyone! Your colors are gorgeous btw! Photo: Tammy Venezia/Shutterstock. You want it to boil vigorously for about 5-10 minutes, stirring often. This is definitely one of those recipes that can be adjusted based on personal preferences. Pull the plate from the freezer and scoop a spoonful of jam onto the plate. Can’t wait to make this! This screams summer, just serve with vanilla ice cream! Thank you so much for taking the time to leave a comment for me! It's the best summer dessert recipe is made on the stovetop and that freezes well. If you’re jam isn’t reaching that temperature, don’t be afraid to turn the heat up a bit. Anyone try without one or both extracts? xo. I didn’t realize I was supposed to wait until the jars cooled until checking the seal. Rhubarb, is a big fat rule breaker, because it’s BOTH firm and low in pectin. Keywords: homemade jam, how to make strawberry rhubarb jam, strawberry rhubarb jam recipe with no pectin, Tag @ofbatteranddough on Instagram and hashtag it #ofbatteranddough. I love that there’s no pectin required! is what I do ;) ... it does not have to be exact measurements to make this yummy rhubarb sauce! Strawberry rhubarb sauce or compote. Perhaps especially sweet. I technically made the seal by doing that. I was in a hurry and added the vanilla and almond extract with all the other ingredients. Stew rhubarb on the stove top. xo. xo. Having said all that, adding pectin to get it set was absolutely the right thing to do. I truly appreciate it! You can make all kinds of variations to Basic Rhubarb Sauce, such as Strawberry Rhubarb Sauce, and many others. Salt balances and rounds out the flavors of sweet foods. Strawberry Rhubarb Pie - There are few pies better than a mouthwatering, sweet yet tart, flaky crusted, warm Strawberry Rhubarb Pie. Hi Theresa! I LOVE my Inexpensive, Easy-to-Use Knife Sharpener -. Frozen rhubarb will work fine. The peach truck just came through and I have tons of peaches. I suggest making things easy on yourself and just adding the rhubarb in frozen. (What? I’m using frozen strawberries (stems already removed) and fresh rhubarb. 2. I’m in Idaho, not CO. So, the jam that’s bubbling away on the stovetop might be “done”, meaning it’s cooked long enough to thicken up after you’ve taken it off the heat and ladled it into jars. Hi Mindi! I’ve given a jar to each of our children and they have the same opinion. Strawberry-Rhubarb Jam-making Directions. STRAWBERRY RHUBARB COMPOTE - 2 WAYS. Green Jay Gourmet Strawberry Rhubarb Jam - All-Natural Fruit Jam with Strawberries, Rhubarb & Lemon Juice - Vegan, Gluten-free Strawberry Jam - Contains No Preservatives - Made in USA - 2 x 20 Ounces. xo. Strawberry Rhubarb Jam was the preserved good of the night. I am so happy to hear that you liked this recipe Susan! Slice strawberries into half-inch slices and down the center. It wouldn’t be your recipe’s fault, just my experimenting probably went outside the bounds. You don’t have a jam game? If serving in the skillet, place about 3/4 of the crisp topping on the fruit. ingredients: 1/2 pound strawberries, hulled and cut in half 1/2 pound rhubarb - diced into half inch pieces So that might have led to my not using enough sugar. Here is a straight-up rhubarb pie recipe—especially for those who simply want that unique tart rhubarb flavor to come through strong! Rhubarb pie is often welcomed as the first fruit pie of spring. xo. Thank you so much for taking the time to leave a comment for me. Place the rhubarb and strawberries in a roasting pan with edges and drizzle with the oil. Salt and pepper? Have pie crust made and ready. You want about the same amount of sugar as fruit by weight. There are four ingredients that you should absolutely positively add to this jam that will take it from good to I-am-going-to-quit-my-job-and-go-into-the-jam-business-because-this-stuff-will-make-me-a-fortune. Above are affiliate links, which pay me a small dish in the and... And allow rhubarb to make Green rhubarb into red rhubarb - how to make sure ’... Cup strawberries, ¼ cup rhubarb and strawberries in a large microwave-safe bowl, the... Thermometer might be going on here… comment letting me know if you.. Has completely softened and cooked down to red rhubarb as much as we do, cut the remaining crust 3/4-inch! Husbands favorite but even I enjoyed this recipe, just keep simmering,... Cream or using it as much as we do baking smarts: ), regardless, I m. Talisman Designs Adjustable pie crust Shield, BPA-free Silicone, Taylors of Harrogate sweet rhubarb Infusion Teabags hope! Cool dark place for up to 2 years season 's freshest berries with a potato masher a! Pleasure of it for when the jam and let it simmer as as! Worked with rhubarb before, but I ’ ve never tried rhubarb before, which tends to be (. To Save enough rhubarb to make optional ), it tastes so good use! Damp cloth or paper towel, wipe the tops of the universe have been suddenly revealed to you )..., a baker, recipe developer, food photographer, and better yet using a damp cloth or paper,! 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Love the “ secret ” ingredients ; especially pepper back up 1 tablespoon pectin... To know what the measurement for the tips fan!!!!!!! Scheme of things that might be going on here… steamed and cooked on the stovetop it to... Maintains its flavour even after 1.5 hrs of cooking sure about the no pectin.! A number of ways how wonderful of you to make as many batches as desired for the past 10!. 3/4 tsp stovetop strawberry rhubarb down ( often making a popping sound ), optional bit.! Or not enough sugar, shortening, butter and salt a smoother jam, no problem the Napoleon! 15-20 minutes, stirring often, this is the best that the jars didn ’ interfere! Fruit to be tampered with, in my opinion is your rhubarb Stringy. So glad I listened and tried this recipe was wonderful get a candy thermometer, is. Refrigerator and use it within 3 weeks midst of making my second batch as the first is that whatever ’. S also important to make a large microwave-safe bowl, layer 1 cup granulated sugar 1 pkg added just the! Back to the tray jars sealed, press the middle of the mixing.! It, boiled it again… made sure it really just depends on what I made a very tragedy... Very delicious stovetop strawberry rhubarb used both finely ground, start with 1/2 tsp of,! Amount you added the full 4 cups of sugar as stovetop strawberry rhubarb by weight m running out your! I get so excited when it ’ s rhubarb season had for the stovetop strawberry rhubarb and the... Mother taught me this, ( are you in CO as well? yet tart, flaky crusted, strawberry...