Roasted Strawberry Rhubarb Jam
I just got back from weeks in Europe, and the country where I spent the most time was Scotland. And let me tell you, springtime in Scotland is divine. Not only was the weather beautiful, flower abounded, but the produce made for some incredibly pastries! I ate everything that was strawberry-rhubarb flavored that I could get my hands on- hard candies, pies, flaky pastry filled with flavored cream, a crumble. The list goes on.
Back at home I enjoy the flavors just as much, and with farmers’ markets in full swing it was the perfect time to add a little extra pizzaz to the perfection that is strawberry rhubarb jam! Roasting fruit, like strawberries, caramelizes its sugars, so the sweetness of the jam has an extra layer of depth. And roasting rhubarb breaks down the string-like quality that undercooked rhubarb can have, so tossing the two together makes for a decadent, smooth jam that is perfect for everything from spreading on toast to stuffing cupcakes.
Jump to RecipeRoasted Strawberry Rhubarb Jam Ingredients
(Makes Four 8oz Jam Jars)
4 Cups Strawberries
4 Cups Rhubarb
2 Cups Sugar*
¼ Cup Lemon Juice
*This sugar is to-taste but is necessary if you plan to waterbath can the jam later.
Roasted Strawberry Rhubarb Jam Method
Preheat the oven to 375F (190C)
Prep the strawberries by removing the tops and giving them a rough chop.
Remove any leaves, leaf-webbing, and white ‘root’ from the rhubarb stalks and chop them into 1-inch pieces.
Add the prepped produce, sugar and lemon juice into an oven-safe baking dish. Mix well, and pop into the preheated oven for 55 minutes to an hour.
While the mixture is in the oven, stir every fifteen minutes. The mixture will start off looking watery as the produce starts to lose its moisture, then the berries will turn a richer, more maroon red, finally you’ll know the roasting is complete when the water in the baking dish starts to thicken!
Remove the baking dish from the oven and let cool enough so you can handle it.
Using a spatula, scrape the entire contents of the dish into a food processor or high-powered blender and pulse until smooth.
Transfer to four 8-ounce jam jars (I prefer the Ball Quilted Crystal Jelly Jars!)
These jars will last in the fridge (unopened) for up to three months and one month after opened.
However, if you are planning to use the waterbath canning method with these jars, leave a quarter inch headspace, process for 15 minutes, let cool for five minutes, rest for 12 hours. These will last up to a year in a cool, dry place!
Roasted Strawberry Rhubarb Jam
Ingredients
- 4 Cups Strawberries
- 4 Cups Rhubarb
- 2 Cups Sugar
- 1/4 Cup Lemon Juice
Instructions
- Preheat the oven to 375F (190C)
- Prep the strawberries by removing the tops and giving them a rough chop.
- Remove any leaves, leaf-webbing, and white ‘root’ from the rhubarb stalks and chop them into 1-inch pieces.
- Add the prepped produce, sugar and lemon juice into an oven-safe baking dish. Mix well, and pop into the preheated oven for 55 minutes to an hour.
- While the mixture is in the oven, stir every fifteen minutes. The mixture will start off looking watery as the produce starts to lose its moisture, then the berries will turn a richer, more maroon red, finally you’ll know the roasting is complete when the water in the baking dish starts to thicken!
- Remove the baking dish from the oven and let cool enough so you can handle it.
- Using a spatula, scrape the entire contents of the dish into a food processor or high-powered blender and pulse until smooth.
- Transfer to four 8-ounce jam jars.
- These jars will last in the fridge (unopened) for up to three months and one month after opened.
- However, if you are planning to use the waterbath canning method with these jars, leave a quarter inch headspace, process for 15 minutes, let cool for five minutes, rest for 12 hours. These will last up to a year in a cool, dry place!
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