strawberry cardamom rhubarb jam recipe on fmitk.com

Strawberry Cardamom Rhubarb Jam

Share on Facebook0Pin on Pinterest0Tweet about this on TwitterShare on Google+0Share on Tumblr0Share on StumbleUpon0Share on Reddit0Email this to someonePrint this page

strawberry cardamom rhubarb jam recipe on fmitk.com

Strawberries are back in season, thank goodness! Since they were plentiful and on sale (3 pints for $6!) at the farmers market, I decided it was finally time to try my hand at making jam. I’ve never used rhubarb before – what better opportunity than with delicious, sweet summer strawberries?

So… raw rhubarb by itself is kinda gross. It’s super sour with the texture of celery. Add a bit of sugar or honey to it and it transforms! Sugar is magic.

I added a vanilla bean to give a hint of richness to the jam, and the cardamom to give it a warm spice undertone. You can skip both of those and keep it pure and fruitful, if you like. Or try adding in some of your favorite spices. Choose your own jammy adventure!

strawberry cardamom rhubarb jam on fmitk.com

You’ll need sugar, strawberries, rhubarb, cardamom, vanilla and a pinch of salt.

strawberry cardamom rhubarb jam recipe on fmitk.com

Hull the strawberries – remove that little hard woody stem that runs throughout the middle of larger berries. 
It’s easy to just chop off the top and hull in the process, but you’re also chopping off a lot of the flesh, so take the extra time and hull your berries
1) remove the green stem (removing as little of the flesh along with it as possible).
2) Using the tip of the knife, circle the white hull to remove.
3) Pop it out. Ta-da! Hulled strawberries!

strawberry cardamom rhubarb jam recipe on fmitk.com

Trim the rhubarb and chop into 1/2″ pieces.

strawberry cardamom rhubarb jam recipe on fmitk.com

In a large, non-reactive pot, add in rhubarb, strawberries and water.

strawberry cardamom rhubarb jam recipe on fmitk.com

Add in the cardamom and vanilla bean.

strawberry cardamom rhubarb jam recipe on fmitk.com

Cover pot and simmer over medium heat, stirring frequently, until rhubarb is cooked through, about 15 minutes.

strawberry cardamom rhubarb jam recipe on fmitk.com

Skim off any foam that comes to the top.

strawberry cardamom rhubarb jam recipe on fmitk.com

Once the rhubarb is tender, add in the lemon juice…

strawberry cardamom rhubarb jam recipe on fmitk.com

…and the sugar. Cook over medium heat until jam has thickened and passed the wrinkle test, or it reaches 220F.

strawberry cardamom rhubarb jam recipe on fmitk.com

Place in clean jars and let cool. Refrigerate and use within 3 months.

strawberry cardamom rhubarb jam recipe on fmitk.com

I like the jam with plain greek yogurt. It’s like yogurt with fruit on the bottom! But on top. And awesomer.

strawberry cardamom rhubarb jam recipe on fmitk.com

mmmm.

Strawberry Cardamom Rhubarb Jam

adapted from david lebovitz
makes ~5 cups in about 1 hr 15 minutes

Ingredients

2 pounds rhubarb, trimmed and sliced into 1/2-inch pieces
4 cups (2 pints)  fresh strawberries, hulled
1 cup water or apple juice
1/2 vanilla bean
5 cardamom pods, cracked
5 cups sugar
juice of one lemon
pinch of salt

Directions

In a large, non-reactive (read: stainless steel or ceramic, not aluminum) pot, combine the rhubarb, strawberries, vanilla bean, cardamom pods and water. Cover and cook over medium heat, stirring frequently, until rhubarb is cooked through and tender – about 15 minutes.

Place a small plate in the freezer.

Once the rhubarb is tender, add in sugar, lemon juice and pinch of salt. Cook, uncovered, skimming off any foam that comes to the top. Once the jam has thickened and reaches 220F or passes the wrinkle test, it’s ready (it took about 50 minutes for my jam to come up to 220F).

The wrinkle test: place a small spoonful of jam on the chilled plate from the freezer. Put the plate back in the freezer for a few minutes; if the jam wrinkles when you nudge it , it’s done. If it’s still quite runny, continue to cook.

Ladle the jam into clean jars (fish out the vanilla bean and any cardamom pods you can find), cover, and store in the refrigerator.

Note: This jam isn’t “canned” or processed for long-term storage, and should be consumed within a few months and kept refrigerated.If you wish to process them, check out Practical Canning Tips.

Strawberry Cardamom Rhubarb Jam
Strawberry Cardamom Rhubarb Jam
by

Prep Time:15 minutes

Cook Time:1 hour

Share on Facebook0Pin on Pinterest0Tweet about this on TwitterShare on Google+0Share on Tumblr0Share on StumbleUpon0Share on Reddit0Email this to someonePrint this page
4 replies
  1. Cheryl Duong
    Cheryl Duong says:

    Hello!
    I’ve read your recipe, and I do like this jam. I want to make it myself, but in my country, rhubard is a rare ingredient and very hard to find this fruit even in grocery stores or supermarkets. So, I wonder if there is any other ingredient which can replace rhubards in your recipe. I intend to use cherries as a replacement to make sure the jam’s color like yours, but it seems not to fit in.
    Hope you can help me >”<~~ I wish I could make it so much~~~ Thank you for reading my question.

    Reply
    • holly
      holly says:

      Hi cheryl!

      Cherries are actually a great choice t replace the rhubarb. Rhubarb has a very tart flavor, and so do cherries and the color should be lovely! Let me know how it comes out!

      Reply
      • Cheryl Duong
        Cheryl Duong says:

        Thanks for your instruction :”>~
        I’ll made it this week, maybe on Thursday or Friday when I have some spare time. This jam will be used for mini rose apple pies just as your recipe. Awww~~ that must be good. It’s the first time I’m going to bake something myself, so nervous!!!

        Reply

Trackbacks & Pingbacks

  1. […] red of the jam accents the red in the apple’s skin and makes it look even rosier! I used the strawberry and rhubarb jam I made a few weeks […]

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply