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…

Roasted Strawberry Rhubarb Jam

Shelly

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Course canning

Cuisine American

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.

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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.