jam Archives - Amanda is Hungry

Ingredients:

Rhubarb – I know there are a lot of people that don’t like rhubarb, but honestly I don’t think you can “taste” rhubarb here. It’s really just adds color and tartness to the jam.

Strawberry – I used an entire pound of strawberries for this, but feel free to reduce the recipe down for a smaller quantity. I kept the strawberries large (I only quartered them) to leave more fruit texture in the final jam.

Strawberry Rhubarb Jam

Print Recipe

Vibrant sweet, yet tart jam full of yummy rhubarb and strawberry.

Course Dessert, Side Dish, Snack

Keyword jam, rhubarb, strawberry

Equipment

heavy bottom pot

Ingredients

2 cups rhubarb diced
16 ounces strawberries quartered
1 cup sugar
1 tsp salt
1 tbsp lemon juice

Instructions

In a heavy bottom pot, add all ingredients on medium heat and gently stir.
Rhubarb and strawberries will begin to cook and sugar and salt will dissolve.
When mixture begins to simmer and all fruits have wilted, continue simmering for 30 minutes, stirring every few minutes.
Allow mixture to reduce about half-way.
Allow to cool completely and transfer to storage container.

With rhubarb in season, I’m getting rhubarb left and right from friends and neighbors! With all this excess, jam is the perfect way to preserve all the extra rhubarb. This sweet and sour jam is lovely for a cake filling, swirled into a loaf, or on a slice of bread.

Ingredients

Rhubarb – Be careful! The leaves of rhubarb are poisonous when consumed. Use only the stalks. When eaten raw or cooked, rhubarb stems add a lovely tartness to your jam. No additional acid like lemon juice needed to balance your jam.

Blueberries – Blueberries give some sweetness to your jam and are a beautiful color! I had blueberries on hand, but you can swap for any other berry or fruit you might fancy. Swap with the most popular rhubarb combination, strawberry, or try others like raspberries or marionberries.

Blueberry Rhubarb Jam

Print Recipe

This sweet and sour jam is lovely for a cake filling, swirled into a loaf, or on a slice of bread.

Course Dessert

Keyword blueberry, jam, rhubarb

Ingredients

2 cups rhubarb
1 cup blueberries
1/2 cup sugar
1/4 tsp salt

Instructions

Wash, trim, and cut your rhubarb. I cut mine into various shapes and sizes so that there would be various textures in the jam after it cooked down. Feel free to cut into any size you desire as long as you can fit it in your mouth!
Add rhubarb, blueberries, sugar, and salt to a heavy bottom pot and stir together.
Put on medium heat until mixture starts to simmer.
Reduce heat, cover pot, and allow to continue simmering for another 30 minutes. Stir every 10 minutes or so.
Jam should be thick and not too sweet! Allow to cool slightly before jarring or freezing.

Use this jam to make Blueberry Rhubarb Pound Cake or use swap it as the filling in the Peach Galette.

Try another dessert like Kitchen Sink Cookies.