My niece gave me a bottle of her homemade rhubarb jam about 2 years ago, and I loved it. I have never made jam myself since I can buy it at the supermarket. However, with prices rising, I should try making my own jam. I browsed jam recipes; most recipes have 4 ingredients and some 3 ingredients; some added pectin some added lemon juice and a few added salt. I am trying out with 4 ingredients and making 1 jar.

Google: “Fruit and vegetable jams are spreads made from fruit or vegetables, sugar, and sometimes thickening agents: pectin, cooked to a spreadable form. They provide some nutrients: vitamins, minerals, and fiber. However, they often have added sugar; it’s important to eat them in moderation as part of a balanced diet to prevent health problems. Jams keep some of the nutrients: can offer dietary fiber which aids digestion. Contain antioxidants that protect against cell damage. The sugar in jams gives a quick energy boost. Some jams, from specific fruits, may also support heart health. Making jams at home lets you control the ingredients and sugar amount.”

I noticed that my jam is not really as smooth as the commercial supermarket versions. Anyway, I am glad that I tried making it and tasting my own first homemade jam. I am going to add it to my puff pastry to make tarts. Thanks to God for helping me. Let’s make healthy jam!!!

Ingredients

3 large stalks rhubarb
220 g granulated sugar
180 g strawberries
1/2 Tbs lemon juice 

Method

Place 2 small metal plates in the freezer to chill. Cut off the leaves and end part of rhubarb: stems. Wash clean and dry. Cut rhubarb into small chunks and place straight into the pot. Set aside. Wash strawberries, hulled and halved. Add to cut chunks rhubarb in the pot. Add in sugar and lemon juice to rhubarb and strawberries in the pot. Mix well and let sit for 30-45 minutes, to allow all the juices to come out.

Use a wooden spoon; stirring everything together. Place the pot on hob. Turn the heat to medium and cook, stirring occasionally, make sure sugar dissolves and the mixture is bubbling for 3 to 5 minutes. You will notice that air bubbles / foam will develop, but don’t worry this will go away.

Reduce the heat to low and simmer, stirring often, until strawberries soften and break down and the mixture thickens, for 20–25 minutes. From one of the recipes, I browsed: “You must, must stir constantly or the jam will burn. As well, the constant stirring will help to prevent the jam from splattering out of the pot.” Google: “You might need to cook the jam for 40–50 minutes or more.”

“You will know that the jam is ready when the mixture is thick enough to leave an open trail behind the spoon. When you run a spoon through the mixture it should leave an open trail behind.” After 25 minutes, turned off the hob. Move pot away from the hot hob. Remove 1 plate from the freezer. Carefully spoon a small amount of jam onto the chilled plate (the jam will be very hot!). Return the plate to the freezer for 2 minutes.

Remove the plate from the freezer and drag your finger or a spoon through the jam. If your finger or spoon leaves a distinct trail that doesn’t close up, the jam is done! If the jam is still runny and the trail closes up quickly, return the pot to medium-low heat and cook the jam further for 2-5 minutes or 10-15 minutes, depending on the amount of strawberries and stalks of rhubarb. Then repeat the test with the second chilled plate. Let the jam cool in the pot for 5 minutes. “Keep in mind that as the jam cools, it will set.“

While the jam is cooking for 20-25 minutes, I wash the jar in hot, soapy water and rinse well. Place the jar in a deep pot, cover with cold water, and bring to a boil. Reduce heat to medium heat and boil the jar for 10-15 minutes to sterilize it. Carefully remove the jar: using a rubber tong and wear rubber gloves from the water and allow it to air-dry on a clean surface with the sun shining in on window. 

Once jar is dry, spoon the jam onto a jug with a spout, gently and slowly pour into the dry jar. Leaving some gap; don’t pour to the brim. Using a clean and dry spoon and spoon some onto a ramekin for putting on the tart shells.

Preheat oven to 180 degrees C. I have 2 pieces of puff pastry left, using my small tart cutter; cut the pastry into 16 tarts sized. Bake for 15-20 minutes, or until the pastry is golden brown. Allow pastry tarts to cool slightly in the baking tray before transferring them to a plate. Then let it cool a further about 10 minutes. Next using a Tsp; spoon jam over the top of pastry. Enjoy the little strawberry rhubarb tarts with a cup of tea or coffee!!!

Note: I made a small batch of jam. If you are making bigger batch increase the ingredients amount. I place into the fridge. Can last up to 4 weeks.

https://helenscchin.com/2022/06/15/strawberry-rhubarb-jam-tarts/

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