Rhubarb and raspberry jam (or Rhubarb and strawberry jam)

UPDATE JULY 2021:

We went strawberry picking with friends at the Rectory Farm in Oxford. To my surprise they also had rhubarb so I decided to try rhubarb and strawberry jam this year.

On an experimental whim, I decided to try an equal amount of rhubarb and strawberries and see what the difference would be.

I discovered that berries have a very strong flavour and that Darina Allen knew what she was doing when she asked for a 60/40 percent ratio with more rhubarb than berries.

The jam was very strawberry tasting and very little rhubarb could be tasted.

I also made the mistake to blitz the jam with an handheld blender instead of just mashing it with the wooden soon as the rhubarb and strawberry became soft. It made the rhubarb flavour disappear even more and the strands of rhubarb were lacking when you spread the jam.

To conclude, I would say that the below recipe can be made with both raspberries or strawberries to a good result.

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Jam diaries #4: Rhubarb and raspberries

I have done this jam last year for the fist time and I found it absolutely delicious. The rhubarb helps the jam to set and the raspberries sweeten the tartness of the rhubarb. It's a match made in heaven!

Another Darina Allen recipe.
The amount of ingredients in the recipe below are not rounded because I calculated how much raspberries I'd need for the amount of rhubarb I had. The idea is to have a 60/40 percent ratio of rhubarb to raspberries.

Serves: 1640g.

Ingredients:

• 850g rhubarb, chopped
• 600g raspberries
• 750g sugar

Method:

1. Put the rhubarb in a bowl, cover with sugar and leave overnight to extract the juices.
   
2. Add the rhubarb, sugar and raspberries to a stainless steel pan.
   
   
   
   
3. Bring to the boil and simmer for 8-10 min until setting point is reached. Both the rhubarb and the raspberries will come apart but if you find that the rhubarb is taking a bit of time, just mash it with the spoon as you're stirring and you'll easily get an uniform mixture.
   
   
   
   
   
   
   
4. Fill into sterilised jars, and cover with tightly fitting lids. I do not use silicone or paper discs so I fill the jars all the way to the top. The less air inside, the less chances of mold developing. 
5. Store in a cool, dark place. 
   

How to sterilise jars and lids?

Jars: heat them in a 180°C oven for 10 min. Let them cool.

Lids: boil them in water for 10 min. Let them air dry upside down. If you are tight for time, let them dry on the door of the open oven once you've sterilised the jars and the oven if off.

What is a setting point?

Literature tells us that the jam setting point is reached at 105°C. I bought a sugar thermometer specially for this. I really cannot get my jams to get to 105°C so I quit on the thermometer!

There is an easier way, the wrinkle method, which involves a cold plate. Check this link out: https://www.cookingwithnanaling.com/how-to-tell-when-jam-is-set/

In time you won't need any of these methods. Experience of looking on how the jam sets on your stirring spoon will tell you when it's ready.

How long will the jam last for?

Literature tells you jams will last for 6 months and the more sugar you add to them the longer they will last as sugar is a preservative. Jams usually have a 1:1 fruit to sugar ratio to make them last longer.

Personally, that is not my experience. I usually use half the amount of sugar so a 1:½ fruit to sugar ratio. Some years we are eating jams 1 year later and they are still absolutely fine.

Perhaps the jam has developed a bit of mold on the top when you open it. Do not throw it away!!! Just scoop the mold out and continue eating. If you are a fast eater like my partner, you can store the jam in the cupboard. If you are not, store it in the fridge.