Strawberry and Rhubarb Jam | How to make Strawberry and Rhubarb Jam
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About Strawberry and Rhubarb Jam Recipe
STRAWBERRY & RHUBARB JAM is just so easy to make and doesnt even have pectin. I came across this combination first at Coles food magazine and wanted to give it a try. Since rhubarb were best in the season now, I didn’t want to miss out on trying these. I have followed my usual Strawberry Jam Recipe here, as I felt the recipe in the magazine had used too much of sugar. Lemon juice is naturally high in pectin and will help our jam to set. Hope you would like this sweet & tart Jam, that would tickle anyone's taste buds. :)
Strawberry and Rhubarb Jam is a delicious dish which is enjoyed by the people of every age group. The recipe by Priti Shetty Naiga teaches how to make Strawberry and Rhubarb Jam step by step in detail. This makes it easy to cook Strawberry and Rhubarb Jam in your kitchen at home. This recipe can be served to 6 people. You can find this dish at most restaurants and you can also prepare Strawberry and Rhubarb Jam at home. This amazing and mouthwatering Strawberry and Rhubarb Jam takes 10 minutes for the preparation and 25 minutes for cooking. The aroma of this Strawberry and Rhubarb Jam is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Strawberry and Rhubarb Jam is a good option for you. The flavour of Strawberry and Rhubarb Jam is palatable and you will enjoy each and every bite of this. Try this Strawberry and Rhubarb Jam and impress your family and friends.
Ingredients to make Strawberry and Rhubarb Jam
- 300 gm Strawberries, hulled and coarsely chopped
- 3 Rhubarb stalks, ends trimmed and cut into 1/2 inch cubes
- 3/4 – 1 cup Caster
- 2 tbsp juice
How to make Strawberry and Rhubarb Jam
My Tip:- Always use the freshest produce for Jams. - Sterilizing the jars before storing the jams is advisable. But vacuuming the jam jars is optional if you are making a small batch, as the jam is gonna vanish in a week.;) - The jam should stay fresh even without vacuuming it air tight for 2 weeks. - If you find your Jam to have turned extra dry. Then just add 1/2 cup water and bring your jam to boiling point and slightly thicken. (Jam becomes dry is you had over cooked it.) - Always clean Rhubarb well and trim both it’s end. The leafy part of rhubarb is said to be poisonous. Thus most of the supermarkets cut of the leaf and sell them. - You can use Jams over Toast, Cakes, Frosting, Ice creams, Tart or any Snack Bars.