Roasted Strawberry Rhubarb Jam

A while back I made this jam. I found the recipe at Simplest Things. By roasting the strawberries it gives this jam a more intense flavor.

Here is the process I used. I changed the recipe just a little to my liking.

Roasted Strawberry Rhubarb Jam

Ingredients
6 cups cut-up Strawberries
2 cups cut-up Rhubarb
2 cups sugar
1 lemon

 

First I cut up two cups of rhubarb and added it to a non-reactive bowl. I then added 3 cups of cut up strawberries. To that, I added 2 cups of sugar and gave it a stir. Then I added the juice from the lemon and the spent halves of the lemon. I covered the bowl with the sugar fruit mixture and let it sit in the refrigerator overnight.


After sitting overnight

 

The next day I roasted another 3 cups of diced strawberries at 300 degrees for two hours. You want them darkened but not black. ( sorry I forgot to take a picture of this step) Add the roasted strawberries and any juices released to the rhubarb-strawberry mixture from the refrigerator.

Simmer in a large saucepan until you reach the gel point. To reach the gel point it will take anywhere from 20-40 minutes. The color of the fruit mixture will darken as it thickens up. You can test the gel by placing a small amount of the jam on a plate you have chilled in the freezer. Put a dab of jam on the chilled plate. Place the plate with the jam into the freezer again for a minute or two and then check to see if it is thick enough. If the jam is not thick enough cook a little longer and re-test.

Once the jam is gelled. Place into hot sterilized jars. Process in a water bath for 10 minutes. (adjust for elevation as needed)

Here is the printable recipe…

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Roasted Strawberry Rhubarb Jam

Author Shelly

Ingredients

  • 6 cups cut-up Strawberries
  • 2 cups cut-up Rhubarb
  • 2 cups sugar
  • 1 lemon

Instructions

  • Take the rhubarb and add it to a non-reactive bowl.
  • Add 3 cups of the strawberries and 2 cups of sugar.
  • Add the lemon juice and the spent halves of the lemon.
  • Cover the bowl and let sit in the refrigerator overnight.
  • The next day roast the other 3 cups of strawberries at 300 degrees for 2 hours.
  • Add the roasted berries to the rhubarb mixture.
  • Simmer the mixture in a large saucepan until you reach the gel point test at 20 minutes but it could take up to 40 minutes to gel.
  • Once the jam has gelled. Place in hot sterilized jars and process in a water bath for 10 minutes.

 

That is all there is to making this jam. If you are unfamiliar with how to can Pick Your Own has some great resources to help you learn how.

 

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