I made this jam months ago. I even drafted the recipe ready to post! But somehow, I just didn't get round to photographing it.
There were originally 3 to 4 jars of the stuff..... pretty little Kilner jars which would have made lovely photos...... but they all got eaten. Some of the jam was whirled into Greek Yoghurt. Some of it ended up spiralled into delicious gluten free Swiss Roll. Some of it even found its way into Strawberry Crumble Muffins and then doughnuts made with Isabel's baked doughnut mix.
Realising there was only one jar left, it was time to grab the camera..... This jam is so lovely, that it would be a shame not to share.
Made with local summer strawberries, garden rhubarb and juicy pomegranate, it is beautifully sweet with a hint of tartness that ensures it is perfectly fruity but not sickly. Add it to anything from cakes and trifles, to ice creams and frostings for a flash of bright summer flavour and colour.
Of course it is also delicious on freshly made bread, but some of the last jar was used to make jam tarts using left over gluten free Pate Sucree (a sweet French tart pastry) that I made on a gluten free baking course last week with Adriana Rabinovich (I'll tell you all about that soon!). They were delicious and topped with a fresh raspberry (I had no strawberries to hand), they looked so so cute!
I am sharing my Strawberry, Rhubarb and Pomegranate Jam with :
Recipe of the Week with Emily at A Mummy Too.
Strawberry, Rhubarb & Pomegranate Jam (makes about 3 jars)
600g fresh strawberries - washed, trimmed, hulled and cut in half
400g rhubarb - trimmed and cut into 2 cm lengths
2 large pomegranates - de-skinned and deseeded by pushing through a sieve
625g caster sugar
juice of 1 lime
juice of half a lemon
1 teaspoon vanilla extract
- Sterilise your jars. - Wash clean with warm soapy water and place both jars and lids separately on a cold baking tray. Place the tray in a cold oven and turn to 140 C/275 F/Gas 1. When the oven has reached temperature, leave the jars to sterilise for a further 20+ minutes, whilst you make your jam. Take from the oven hot and fill straight away.
- Place the prepared strawberries, rhubarb and pomegranate juice in a heavy-bottomed pan and bring to simmer. Allow to cook for about 15 minutes until the fruit is cooked through and completely soft.
- Add the sugar and lemon and lime juice and bring to the boil. Allow to cook uncovered until the jam thickens. As it boils, skim off any foam and discard. The jam will be ready when it reaches 220 F/104 C (use a candy thermometer) or it passes the 'wrinkle test' (place half a teaspoon of jam on a cold plate and place in the freezer for about 1 minute. Push the edge with your finger and if it 'wrinkles' the jam is done. If not, boil a little longer)
- When cooked, remove from the heat and allow to stop bubbling before adding a teaspoon vanilla extract and stirring through.
- Pour the jam into sterilised jars. seal with the lids immediately and allow to cool completely at room temperature.