Roasted Strawberry Rhubarb Jam

I’ve been dreaming of strawberries and rhubarb — my chickens love rhubarb so much I have to cover it with wire netting so I have some to play with . . .

I once tasted the most exquisite apricot jam made with dried/condensed apricots . . . an intense apricot flavor.

My strawberry jam usually tastes very fresh and good, but it’s not what I’d call exquisite.

That was then, and this is now!

Roasting is the key. It concentrates the strawberry flavor. I think it brings out a duskiness that is easy to overlook when strawberries are fresh and bright.

I created this recipe in honor of my latest class of canners.  They did such a great job learning! And in their final week, I wanted to offer something special.

So here it is —

1. Roast 3 cups (1 lb) diced strawberries at 300 degrees for about 2 hours (don’t let them blacken) and retain the liquid they release. You can almost let them blacken, because the carmelized sugar is what helps give this jam a deep flavor.  

2. Add 3 cups of fresh strawberries to jam pot.

3. Pour in the roasted strawberries.

4. Dice and add 2 cups of fresh rhubarb.

5. Pour in 2 cups of sugar.

That’s it!   Don’t add any water, and simmer all together until you reach the jell point. Now this all seems simple to me, but figure you will simmer for 20-40 minutes or so.

First it will be all chunky like this . . .

And then it will start to have a liquid part and a fruity part . . .

The colors will darken as it thickens up. Hold up a spoon and let the juice run off it.  If there’s one drop, it’s not ready yet.  If there are two drops dropping off at the same time, it’s almost ready, and if the two drops run together and fall off together as a sheet, it’s ready!

Pour into hot sterilized jars.  You’ll need about 5 cups or half-pints.  Process in water bath for 10 minutes, adding 1 minute for every 1000 feet in elevation.

Try this over a thin layer of cream cheese on cinnamon toast.  Just one of those things that you might never forget . . .

What’s your favorite thing to make with strawberries and rhubarb?



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6 comments to Roasted Strawberry Rhubarb Jam

  • Wow, Elizabeth – this jam sounds fantastic. I might have to try it this weekend 🙂 Did you see raspberries are 10 packs for $10 at Sprouts this week? And they’re beautiful berries – ripe but not melting.

  • elizabeth

    Roast the strawberries for as long as you can . . . the jam gets darker and richer. I’m in Kitty Hawk this weekend, so I guess I’m going to have to miss the raspberries 🙁 but the ocean is lovely . . .

  • christy

    Does it matter what type of jam pot you use?

  • elizabeth

    Hi Christy,

    I’m a huge fan of using what you’ve got as long as you can. It’s simpler to have a few all purpose pans than to have highly specialized pans that only serve one purpose. However, I did price copper jam pots a while back, and decided that I’d prefer to use my flat bottomed wok for the purpose. All you really need is something with a thick bottom to conduct the heat consistently, and a wider area to allow the maximum of evaporation while simmering. I use the wok because I can make a smaller batch or a larger batch. The larger the batch, the more surface area. Hope that helps!

  • This sounds divine. We’re just entering strawberry season in my area and this will be on my jam plan, for sure. Thanks!

  • […] while back I made this jam. I found the recipe at Simplest Things. By roasting the strawberries it give this jam a more intense […]

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