Last week-end I had the luck to "borrow a strawberry field" of a rowing friend on Summer vacation. I picked more strawberries, than I could eat, so I decided to turn all these strawberries into various Summer jams, thereby shaving some of the Danish Midsummer for later use in the Autumn and Winter.
A very classic Danish jam is the combination of strawberry and rhubarb. Here I decided to use equal amount of strawberries and rhubarb as starting point. When I later taste this jam, I will see, if adjustments are needed on this ratio.
Making this Summer jam fits very well into my 2017 Summer Challenge of jam making :-)
Strawberry Rhubarb Jam:
- 400 g strawberries - cut into halves
- 400 g rhubarb stem - cut into 1-2 cm pieces
- 12 g pectin / gelling powder
- 400 g sugar
- 1 dl water
- preservative - optional
- Heat up the strawberries, rhubarb pieces and the water in a cooking pot together over low heat. Stir on a regular basis. Let the fruit gentle simmer, until the rhubarb pieces are soft.
- Mix the pectin/gelling powder together with 50 g sugar. Add this dry-mix slowly to the fruit, while you stir very well in the cooking pot to avoid lump formation.
- Let the fruit simmer gentle for another 5 minutes. Stir on a regular basis.
- Add in the rest of the sugar.
- Bring the jam to the boiling point and let it boil for 2 minutes.
- Taste the jam. If you find it too be to sweet/matured in taste, you can add some apple vinegar to bring freshness back to the jam. I normally do this in smaller steps, so I can fine tune the flavour profile to my preference. It is more easy to add some extra, than to remove an overdose of something.
- Prepare the jam glasses by filling them with boiling water.
- Fill the glass with jam and close the glass.
- Store the jam cold to prolong the shelf-life.