Rhubarb/Strawberry and Rhubarb/Cherry Jam

Jammy jam jam!

Rhubarb and strawberry are delicious together.  But I’d say rhubarb and cherry are even better.  There are times on rainy days that you look in your freezer and say to yourself that you need to make room.  And so you decide to take your frozen fruit and make jam (And then you forget to post the recipe and do it months later.  Yup.) That’s my story.  And here’s how you can do it too.

Remember:

The canning process involves the same steps as in a previous post on making homemade strawberry jam.  You’ll find that here.

You can use frozen or fresh fruit.  I macerated the fruit in the sugar and the lemon until the fruit had defrosted.

Fruit doing its macerating thing

The “setting” stage for jams can differ a lot.  I don’t use pectin in this recipe so the setting stage can require patience, testing and re-testing the jam by scooping some jam up into a teaspoon that has been sitting in the freezer and placing it on a little plate which has also been sitting in the freezer.  Leave it there for 3 minutes.  You can test two ways.  The jam will slide very slowly down the spoon when you hold it up or you will see that when you press your finger into it and slide upwards, the jam wrinkles.  Then you know it’s ready and you can take it off the heat and begin pouring it into jars.

Ingredients:

The ingredients are pretty simple for these two recipes.  Here they are.

Rhubarb Strawberry Jam

Ingredients:

  • 3 cups strawberries
  • 2 cups rhubarb
  • 2.5 cups white sugar
  • 1/4 cup lemon juice

Rhubarb Cherry Jam

Ingredients:

  • 3 cups rhubarb
  • 2 cups cherries
  • 2 cups sugar
  • 1/4 cup lemon juice

Here’s the “How to”:

  • Put the fruit in a bowl, add the sugar and lemon juice and let sit until the fruit has defrosted
  • Then put the fruit in the dutch oven and warm slowly.
  • Then bring to a boil and boil hard for 10 minutes.

 

N.B.

I find the rhubarb strawberry jam takes a LOOOOONG time to reach the setting stage.  Far longer than 10 or 20 minutes, so be patient.  It does get there.

I found the rhubarb cherry jam to reach the “setting” stage quickly.

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