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Prep time
12 hours 20 minutes
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Cook time
20 minutes
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Serves
9 1/2 pint jars
Author Notes
This one is a fairly standard strawberry rhubarb jam, except that we used grapefruit juice which gives it a really nice citrus kick. —Ginger's Kitchen
Test Kitchen Notes
Even first-time jam-makers will find that this recipe is surprisingly straightforward and easy to follow. In addition to fresh strawberries and rhubarb, our testers loved the use of grapefruit juice, which was a way to build some citrus flavors beyond the usual lemon. It brings a tartness that really compliments the added sugar and sweet strawberries. As the jam cooks, the rhubarb will completely break down, while a few jammy strawberries will still hold their shape.
So what’s the difference between jam and jelly anyway? Jam—which this recipe is—contains pectin, which is a fiber used as a thickening agent for cooking and baking. However, the fruit tends to hold its shape in jam compared to jellies, which are translucent and have no visible signs of fruit. Because of this, jellies are more gelatinous and slightly less spreadable than jams.
The pectin gives this jam its body, which makes it perfectly spreadable for toast, crostini, or even sandwiching between cookies.
But what about marmalade or preserves? Fruit preserves have slightly larger pieces of fruit, making for a more toothsome texture, whereas marmalade is tangier and slightly less sweet due to the fact that it contains citrus rinds and juice.
Try this strawberry-rhubarb jam first, then play around with the texture and consistency based on your preferences. The best part is that by making jam (or jelly, marmalade, or preserves), you’re able to preserve that fresh rhubarb flavor months after its prime season. It also makes a delicious hostess gift for 4th of July or other summer picnics (hint hint). —Food52
Ingredients
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4 cups
diced rhubarb
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4 cups
chopped strawberries
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2 cups
grapefruit juice
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2 cups
sugar
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2
packages (1.75 oz each) NO SUGAR NEEDED pectin
Directions
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Sterilize your jam jars and put two spoons in the freezer.
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Bring the rhubarb and grapefruit juice to a boil in a large heavy pot. Turn it down to a simmer and allow to cook for several minutes until the rhubarb softens.
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Meanwhile whisk the sugar and pectin together.
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Add the strawberries to the pot and return to a boil. Turn down the heat and simmer for several minutes until the strawberries are soft. Whisk in the sugar and pectin and bring to a boil yet again. Stir to avoid scorching and to beat down any froth or foam. Turn the heat back down to a simmer, and pour a little jam onto the back of a frozen spoon. Run your finger through it—if the path stays open you are done, if it doesn't, simmer awhile longer and then re-test.
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Fill your jam jars leaving at least 1/4 inch headroom. We filled to the bottom thread. Wipe the rim and seal the tops and secure with the rings. Put all of the jars in the canning pot and boil for 10 minutes. Remove them from the pot and allow to sit undisturbed until completely cool, at least 12 hours.
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