Description
A perfectly balanced refrigerator jam with strawberries, rhubarb and a splash of fruity liqueur of your choice!
Ingredients
Scale
- 3 pounds trimmed rhubarb, sliced into 1/2-inch chunks
- 3 cups (450 grams) trimmed strawberries, quartered
- 1 cup water
- 5–1/2 cups (1100 grams) granulated sugar
- Juice of 1 large lemon
- Generous pinch of salt
- 2 tablespoons fruity liqueur of your choice (Chambord, Framboise, Campari or kirsch are all good options)
Instructions
- Put a small plate in the freezer to use for checking the consistency of the jam.
- In a large, heavy-bottomed pot, combine the rhubarb, strawberries and water over medium heat. Cook, stirring frequently, until the rhubarb is tender and the fruit is just beginning to break down. This should take about 15 to 20 minutes.
- Add the sugar, lemon juice and a pinch of salt, stirring to combine. Cook on medium heat, uncovered, until the jam is thick and the fruit has completely broken down, about 45 to 50 minutes. Skim off any foam that collects on the top of the jam throughout the cooking process and discard. If there are still chunks of fruit, you an use a potato masher to break them down completely.
- To test the jam for doneness, place a small spoonful of jam on the frozen plate. Return it to the freezer for 1 to 2 minutes. Using your finger, gently push on the outside rim of the jam; if it wrinkles when pushed, it’s done. Run your finger through the center of the jam and ensure the line stays intact; if the jam runs back to cover the open area, it’s too runny and need to be cooked down further. You can also test the temperature; it should register 220° on an instant-read or candy thermometer. Stir in the liqueur of your choice, if using. Ladle into clean containers or jars, cover and refrigerate.
Notes
This is a refrigerator jam, so ensure to keep this tightly covered and store in the refrigerator. For canning instructions, find a trustworthy source and follow the instructions.
- Category: Basics & Staples