Tart & Sweet: Rhubarb Berry Jam Recipe

Making your own jam is a rewarding experience. The vibrant colors, the fresh flavors, and the satisfaction of preserving seasonal produce all contribute to the joy of homemade jam. This rhubarb berry jam recipe combines the tartness of rhubarb with the sweetness of berries, creating a delightful spread that’s perfect for toast, scones, yogurt, or even as a glaze for meats. This detailed guide will walk you through each step, ensuring a successful and delicious batch of jam.

Why Rhubarb Berry Jam?

Rhubarb and berries are a match made in heaven. The rhubarb’s characteristic tanginess is balanced perfectly by the sweetness of berries, creating a complex and nuanced flavor profile. This jam is not only delicious but also visually appealing, boasting a beautiful vibrant color that will brighten up any breakfast table.

* **Flavor Combination:** Rhubarb offers a unique tartness that complements the sweetness of various berries beautifully. Combining them creates a balanced and complex flavor profile.
* **Seasonal Advantage:** Rhubarb is typically available in the spring, coinciding with the early berry season, making it a perfect combination for a fresh and seasonal jam.
* **Versatility:** This jam isn’t just for toast! Use it as a filling for pastries, a topping for ice cream, a glaze for meats, or even a component in sauces and dressings.
* **Homemade Goodness:** Making your own jam allows you to control the ingredients and avoid artificial preservatives and excessive sugar found in many store-bought jams.

Ingredients You’ll Need

Before you start, gather all your ingredients. Having everything prepared and measured will make the process smoother and more enjoyable.

* **Rhubarb:** 4 cups, chopped (about 1 pound)
* **Berries:** 4 cups (can be a mix of strawberries, raspberries, blueberries, blackberries, or a single type of berry, about 1 pound). Remove stems from strawberries and large berries can be halved or quartered.
* **Granulated Sugar:** 6 cups (adjust to taste depending on the tartness of the rhubarb and berries)
* **Lemon Juice:** 1/4 cup (freshly squeezed is best; adds pectin and brightens the flavor)
* **Pectin (optional):** 1 package of powdered pectin or liquid pectin (if needed, depending on the berries used). Use pectin if you want a firmer jam set, especially if you are using lower-pectin berries like strawberries.
* **Butter (optional):** 1 tablespoon (to reduce foaming during cooking)

Equipment Needed

Having the right equipment is essential for making jam safely and efficiently.

* **Large, Heavy-Bottomed Pot:** Stainless steel or enamel-coated pots are ideal for even heat distribution and prevent scorching.
* **Wooden Spoon or Heat-Resistant Spatula:** For stirring the jam mixture.
* **Canning Jars and Lids:** Use proper canning jars and new lids for safe preservation. Pint or half-pint jars are recommended.
* **Jar Lifter:** To safely remove hot jars from the boiling water bath.
* **Wide-Mouth Funnel:** For easy filling of the jars.
* **Ladle:** For transferring the jam into the jars.
* **Clean Damp Cloth:** For wiping the jar rims before sealing.
* **Boiling Water Bath Canner (Optional):** For long-term storage; a large pot with a rack will also work.
* **Thermometer (Optional):** Candy thermometer to check the jam temperature.

Step-by-Step Instructions

Follow these detailed instructions to create your own delicious rhubarb berry jam.

**Step 1: Prepare the Fruit**

1. **Rhubarb:** Wash the rhubarb stalks thoroughly. Trim off the ends and any damaged parts. Chop the rhubarb into 1/2-inch to 1-inch pieces. Smaller pieces will cook down faster. Discard the leaves, as they are poisonous.
2. **Berries:** Wash the berries gently. Remove any stems or hulls. If using large strawberries, slice or quarter them.

**Step 2: Combine Ingredients in the Pot**

1. In a large, heavy-bottomed pot, combine the chopped rhubarb, berries, sugar, and lemon juice. If using pectin, follow the instructions on the package; typically, powdered pectin is added at the beginning, while liquid pectin is added towards the end of the cooking process.
2. If using butter, add it to the pot as well. This helps to reduce foaming during cooking.

**Step 3: Cook the Jam**

1. Place the pot over medium-high heat. Stir the mixture constantly until the sugar dissolves completely. This prevents the sugar from burning and sticking to the bottom of the pot.
2. Once the sugar is dissolved, bring the mixture to a rolling boil. A rolling boil is a boil that continues even when stirred.
3. Continue to cook the jam, stirring frequently to prevent sticking, until it reaches the setting point. This typically takes 15-30 minutes, depending on the amount of pectin in the fruit and the heat of your stove.

**Step 4: Testing for Setting Point**

There are a few ways to test if the jam has reached the setting point:

* **Candy Thermometer:** The jam should reach 220°F (104°C) at sea level. Adjust the temperature for higher altitudes by subtracting 1°F for every 500 feet above sea level.
* **Cold Plate Test:** Place a small plate in the freezer before you start cooking the jam. When you think the jam is nearing the setting point, remove the plate from the freezer and drop a spoonful of jam onto it. Return the plate to the freezer for 1-2 minutes. Then, push the jam with your finger. If it wrinkles and doesn’t run back together, the jam is ready.
* **Sheet Test:** Dip a cool metal spoon into the boiling jam. Lift the spoon and tilt it sideways. If the jam drips off in a sheet or in two distinct drops that merge together, it has reached the setting point. If it drips off in single, thin drops, it needs to cook longer.

**Step 5: Skim Off Foam**

1. Once the jam has reached the setting point, remove it from the heat. Use a spoon to skim off any foam that has formed on the surface. This will give your jam a clearer appearance.

**Step 6: Jar Preparation (If Canning)**

If you plan to can the jam for long-term storage, follow these steps:

1. **Sterilize Jars and Lids:** Wash the canning jars and lids in hot, soapy water. Rinse thoroughly. Place the jars in a boiling water bath canner or a large pot filled with water. Bring the water to a boil and boil the jars for 10 minutes to sterilize them. Remove the jars from the water and let them dry on a clean towel.
2. Place the canning lids in a small saucepan and cover them with water. Bring the water to a simmer and keep the lids hot until you are ready to use them.

**Step 7: Fill the Jars**

1. Place a wide-mouth funnel over the mouth of a sterilized jar.
2. Ladle the hot jam into the jar, leaving 1/4 inch of headspace (the space between the top of the jam and the rim of the jar).
3. Remove any air bubbles by gently tapping the jar on a towel-covered counter or using a non-metallic utensil to press down on the jam.
4. Wipe the rim of the jar with a clean, damp cloth to remove any spills or drips.
5. Place a sterilized lid on the jar and screw on the band until it is finger-tight (not too tight, just snug).

**Step 8: Process the Jars (If Canning)**

1. Place the filled jars in the boiling water bath canner, ensuring that the jars are completely submerged in water. The water level should be at least 1 inch above the tops of the jars.
2. Bring the water to a rolling boil and process the jars for 10 minutes for half-pint or pint jars. Adjust the processing time for higher altitudes according to the chart below.

**Altitude Adjustments for Boiling Water Bath Canning**

| Altitude (Feet) | Processing Time (Minutes) |
| :————— | :————————– |
| 0 – 1,000 | 10 |
| 1,001 – 3,000 | 15 |
| 3,001 – 6,000 | 20 |
| 6,001 – 8,000 | 25 |
| 8,001 – 10,000 | 30 |

3. After processing, turn off the heat and let the jars sit in the hot water for 5 minutes before removing them. This helps to prevent siphoning (loss of liquid from the jars).
4. Use a jar lifter to carefully remove the jars from the canner and place them on a towel-covered counter, leaving space between the jars for air circulation. Do not tighten the bands.

**Step 9: Check for Seal**

1. Let the jars cool completely for 12-24 hours. As the jars cool, you should hear a popping sound as the lids seal. This indicates that a vacuum has formed inside the jar, which is necessary for long-term preservation.
2. After the jars have cooled, check the seal by pressing down on the center of the lid. If the lid is concave and doesn’t move, it is sealed. If the lid flexes up and down, it is not sealed and should be reprocessed with a new lid or stored in the refrigerator.

**Step 10: Store the Jam**

1. Remove the bands from the sealed jars. Wash the jars to remove any residue.
2. Label the jars with the date and contents.
3. Store the sealed jars in a cool, dark, and dry place. Properly processed and sealed jam can be stored for up to 1 year.
4. Unsealed jars should be stored in the refrigerator and used within a few weeks.

Tips for Success

* **Use Fresh, High-Quality Ingredients:** The quality of your ingredients will directly impact the flavor of your jam. Choose ripe, unblemished rhubarb and berries.
* **Adjust Sugar to Taste:** The amount of sugar can be adjusted to your preference. Start with the recommended amount and taste the jam as it cooks. Add more sugar if needed, but remember that sugar also acts as a preservative.
* **Don’t Overcook:** Overcooked jam can become too thick and lose its fresh flavor. Use a thermometer or the cold plate test to ensure you reach the setting point without overcooking.
* **Stir Frequently:** Stirring prevents the jam from sticking and burning to the bottom of the pot. Use a wooden spoon or heat-resistant spatula to stir thoroughly.
* **Skim Off Foam:** Skimming off the foam results in a clearer, more visually appealing jam.
* **Proper Canning Technique:** If you are canning the jam, follow proper canning techniques to ensure safe preservation and prevent spoilage.

Variations

* **Spice it Up:** Add a pinch of ground ginger, cinnamon, or cloves to the jam for a warm and spicy flavor.
* **Citrus Zest:** Add the zest of an orange or lemon for a bright and citrusy note.
* **Vanilla Extract:** Stir in a teaspoon of vanilla extract after the jam has reached the setting point for a richer flavor.
* **Berry Combinations:** Experiment with different berry combinations, such as strawberry-raspberry, blueberry-blackberry, or a mixed berry blend.
* **Add Herbs:** Add a few sprigs of fresh rosemary or thyme during the last few minutes of cooking for a unique herbal twist.

Serving Suggestions

* **Toast and Scones:** Spread the jam on toast, scones, or biscuits for a delicious breakfast or snack.
* **Yogurt and Oatmeal:** Swirl the jam into yogurt or oatmeal for a flavorful and nutritious breakfast.
* **Desserts:** Use the jam as a filling for pastries, pies, or tarts. Top ice cream or cheesecake with a dollop of jam.
* **Glaze for Meats:** Use the jam as a glaze for roasted chicken, pork, or lamb.
* **Cheese Board:** Serve the jam with a selection of cheeses for a delightful appetizer.
* **Sandwiches:** Use the jam in sandwiches with peanut butter or cream cheese.

Troubleshooting

* **Jam is Too Runny:** If the jam doesn’t set properly, it may not have been cooked long enough. You can try recooking the jam with more pectin or lemon juice. Alternatively, you can use it as a sauce or syrup.
* **Jam is Too Thick:** If the jam is too thick, it may have been overcooked. You can try adding a little water or fruit juice to thin it out.
* **Jam is Crystallized:** Crystallization can occur if the sugar doesn’t dissolve completely or if the jam is stored in a humid environment. To prevent crystallization, make sure the sugar is fully dissolved before cooking and store the jam in a cool, dry place.
* **Mold Growth:** Mold growth indicates that the jam was not properly sealed or stored. Discard any jars with mold.

Recipe Card

**Yields:** Approximately 4-6 half-pint jars
**Prep Time:** 20 minutes
**Cook Time:** 30-45 minutes

**Ingredients:**

* 4 cups chopped rhubarb (about 1 pound)
* 4 cups berries (strawberries, raspberries, blueberries, blackberries, or a mix, about 1 pound)
* 6 cups granulated sugar (adjust to taste)
* 1/4 cup lemon juice (freshly squeezed)
* 1 package powdered pectin or liquid pectin (optional, depending on berries)
* 1 tablespoon butter (optional, to reduce foaming)

**Equipment:**

* Large, heavy-bottomed pot
* Wooden spoon or heat-resistant spatula
* Canning jars and lids (pint or half-pint)
* Jar lifter
* Wide-mouth funnel
* Ladle
* Clean damp cloth
* Boiling water bath canner (optional)
* Candy thermometer (optional)

**Instructions:**

1. **Prepare the Fruit:** Wash and chop the rhubarb and berries.
2. **Combine Ingredients:** In a large pot, combine rhubarb, berries, sugar, lemon juice, and pectin (if using). Add butter (if using).
3. **Cook the Jam:** Cook over medium-high heat, stirring constantly, until sugar dissolves. Bring to a rolling boil and cook, stirring frequently, until it reaches the setting point (220°F or cold plate test).
4. **Skim Off Foam:** Remove from heat and skim off any foam.
5. **Jar Preparation (If Canning):** Sterilize jars and lids.
6. **Fill the Jars:** Ladle hot jam into jars, leaving 1/4 inch headspace. Wipe rims, place lids, and screw on bands finger-tight.
7. **Process the Jars (If Canning):** Process in a boiling water bath for 10 minutes (adjust for altitude).
8. **Check for Seal:** Let cool completely. Check for a proper seal.
9. **Store the Jam:** Store sealed jars in a cool, dark place. Refrigerate unsealed jars.

Enjoy your homemade Rhubarb Berry Jam! It’s a delightful way to savor the flavors of spring and summer all year round.