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Home » Gluten Free Sweet Treats » Preserves » Easy Rhubarb Strawberry Jam with Cointreau

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Easy Rhubarb Strawberry Jam with Cointreau

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Rhubarb Strawberry Jam with Cointreau combines this classic fruit combo with a hint of orange. Easy to make, it is the perfect way to preserve seasonal fruit.

This post uses Affiliate links from which I may earn a small commission. As an Amazon Associate I also earn from qualifying purchases. Commission earned is at no extra cost to yourself. Thank you for supporting this blog.

DON’T LOSE THIS RECIPE! PIN IT FOR LATER…

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Rhubarb Strawberry Jam – Making the most of seasonal fruit

Rhubarb Strawberry Jam is a fantastic way to preserve these two wonderful British seasonal fruits. The British strawberry season is usually in full flow around June-July and the garden rhubarb is still in over-drive. It’s the perfect time to get hold of fruit cheaply and from local suppliers. And once jarred, those summer flavours are captured for the months ahead when local seasonal fruit is less freely available.

Of course, there are many ways to use rhubarb and strawberries and at Gluten Free Alchemist, we have some wonderful recipes to help you. Just search Rhubarb or Strawberry to find recipes that we offer containing the individual fruits.

rhubarb-strawberry-jam

The Rhubarb-Strawberry Combo

There is however, something special about the rhubarb-strawberry flavour combo. If you have never tried it, I would definitely recommend giving it a go. The tangy, tart rhubarb pairs to perfection with the fruity sweetness of ripe strawberries.   

It is of course a classic flavour pairing. But in my search for why it works so well, I came across an interesting article in the Los Angeles Times that offered a little ‘geekiness’ too. Apparently, the pigment (Anthocyanin) which makes strawberries red is not heat stable. The consequence of this is that cooking can make strawberries turn browny-purple and unappetising. Bring in rhubarb however and the acidity helps to stabilise the pigment, allowing that beautiful redness to shine. Way more visually delicious!

If you’re home-schooling, maybe you could test out in a kitchen-chemistry lesson. But be sure to let me know the results…

Either way… We love the Rhubarb-Strawberry marriage at Gluten Free Alchemist and have a bunch of recipes that showcase its yumminess. From delicious tea-time bakes like Rhubarb Upside Down Cake with a Strawberry-Almond Sponge and Rhubarb-Strawberry Crumble Slices. To an absolutely show-stopping dinner party-worthy Rhubarb-Strawberry Meringue Pie.

easy-rhubarb-strawberry-jam

Rhubarb Strawberry Jam… WITH Cointreau

And then of course there is jam. Specifically, Rhubarb Strawberry Jam with Cointreau. Not only incredibly fruity and delicious, but perfectly textured too. Thick and set, but still spreadable and ‘almost but not quite’ fluid… With deliciously chewy fruity bits running through it.

I had never really considered adding liqueur to jam before, but was inspired by Camilla over at Fab Food For All (who is clearly an expert in all things ‘jam’). And when I saw her recipe for Simple Rhubarb & Gin Jam, I seized the pan by the handle. In a flash, the rhubarb and strawberries were chopped, boiled and stirred into jammy oblivion, adding a little hit of Cointreau orange liqueur and a drop of orange extract into the mix.

Although devoid of all alcohol content as a result of the heating process, the Cointreau combined with a little pure orange extract, definitely adds an extra dimension… A slight wave of ‘tangy marmalade meets jam’ on the palate. Divine!

Rhubarb that shines

I have previously made Strawberry, Rhubarb and Pomegranate Jam, which was gorgeous. However the weighting in that recipe was very much towards strawberry as the dominant ingredient. For this Rhubarb Strawberry Jam recipe, the star flavour is absolutely the rhubarb… Its tartness offsetting the sweetness of the sugar, but mingling harmoniously alongside the distinct fruitiness of the strawberries. And I just love the rich, almost rust colour that it gives the jam as well. Guess that chemistry really does work…

rhubarb-strawberry-cointreau-jam

How to know when Jam is ready

In the past, I have always used a sugar thermometer to test the readiness-temperature of jam. I particularly love my Thermapen, because it has an automatic backlight which comes on when the light is poor, turns its screen for ‘easy read’ whichever way you turn it and is fast and accurate. If you fancy getting yourself one, you can find them over at Amazon.

Never being one to become skill-complacent however, for this particular jam I tried the ‘wrinkle’ technique. This simply involves chilling a couple of saucers in the freezer ahead of time, before dropping a little ‘think it’s ready’ jam onto the surface. Allow the jam to set for a minute in the fridge, before poking the side of the jam dollop with a finger. If it has formed a gel and ‘wrinkles’, it’s ready. Makes sense, I guess… After all, jam has been around for far longer than thermometers!

rhubarb-strawberry-cointreau-jam-fi

Made Rhubarb Strawberry Jam with Cointreau?

I’d love to hear from you if you make my Rhubarb Strawberry Jam with Cointreau. Leave a comment, contact me direct, or tag me on social media. You’ll find my social media links up at the top of the blog. Don’t forget to use the hashtag #glutenfreealchemist.

And why not check out our beautiful photographic Recipe Book index. It’s full of gluten free inspiration for planning what to make next…

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Print Recipe
5 from 3 votes

Easy Rhubarb Strawberry Jam with Cointreau

Rhubarb Strawberry Jam with Cointreau combines this classic fruit combo with a hint of orange. Easy to make, it is the perfect way to preserve seasonal fruit.
Prep Time20 mins
Cook Time20 mins
Infusion time (before making jam)3 hrs
Total Time3 hrs 40 mins
Course: Preserves
Cuisine: British
Keyword: cointreau, jam, rhubarb, strawberry
Servings: 58
Calories per serving: 67.3kcal
Author: Gluten Free Alchemist – Kate Dowse

Key equipment

  • Kitchen scales
  • sharp vegetable knife
  • large bowl
  • jam jars (approx 4)
  • Oven
  • Baking tray
  • 2 saucers + freezer (optional)
  • candy thermometer (optional)
  • large heavy-based saucepan
  • wooden spoon

Ingredients

  • 700 g rhubarb trimmed, washed & cut into pieces 1-2 cm
  • 200 g strawberries trimmed, washed & cut in half/quarters
  • 900 g granulated sugar
  • 120 ml lemon juice
  • 60 ml Cointreau Orange Liqueur
  • 1 tsp orange extract
Metric – US Customary

Instructions

Infusion Time (before making jam)

  • Place your washed, trimmed and cut fruit into a large bowl with the sugar, lemon juice, Cointreau and orange extract. Stir thoroughly and leave for two to three hours or overnight.

Jar Sterilisation

  • When you are ready to make your jam, sterilise your jars – Wash the jars in hot, soapy water, rinse with very hot water and then place on baking trays into a cold oven.
  • Turn the oven on to 140 C/275 F/Gas 1 and bring the oven to temperature. Once at temperature, leave the jars in the oven for 20 to 30 minutes, before turning off.
  • Leave the jars in the oven as it cools until you are ready to fill them.
  • Wash the lids in hot, soapy water, rinse thoroughly and then sterilise using boiling water, before leaving to drain.

Prepare to Test Jam (if not using a jam thermometer)

  • Ahead of time, place 2 saucers in the freezer to chill (ready to test when the jam is done).

Make the Jam

  • Tip the fruit mixture into a very large, heavy-bottomed saucepan and gently heat, stirring continually until the sugar has dissolved completely.
  • Now bring the mixture to the boil, stirring intermittently as the fruit softens, crushing against the sides of the pan to release some of the juice.
  • Once boiling, turn up the heat to bring to a rolling boil and allow to boil for about 8 minutes. Keep an eye on it, to make sure it doesn’t boil over.
  • If using a jam thermometer, you want the mixture to reach jam 'set point' (105 C/220 F). If not using a thermometer, remove the pan from the heat after about 8 minutes boiling and place a few drops of the jam on one of the cold saucers from the freezer. Place in the fridge for one minute, then push the sides of the jam blob with your finger. If it has formed a gel and wrinkles, the jam is ready.
  • If the jam is still liquid, place back on the heat and boil for a further 2 minutes, before re-testing. Continue this process until the jam is ready, each time using a cold saucer.
  • When the jam is ready, pour into the sterilised jars, and seal with the lids immediately, before allowing to cool.

Notes

* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.

Nutrition

Calories: 67.3kcal | Carbohydrates: 16.8g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.1g | Sodium: 0.8mg | Potassium: 42.2mg | Fiber: 0.3g | Sugar: 16.2g | Vitamin A: 12.3IU | Vitamin C: 3.8mg | Calcium: 10.9mg | Iron: 0.1mg
Tried this recipe?Take a pic & tag @glutenfreealchemist on Instagram & Facebook (GFAlchemist1 : Twitter) ~ #glutenfreealchemist ~ I love seeing your posts x

© 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist

Rhubarb Strawberry Jam with Cointreau shared with

  • Full Plate Thursday #488 with Miz Helen’s Country Cottage
  • Creative Muster #388 with Fluster Buster

Previously shared (2018) with Cook Blog Share with Recipes Made Easy; Brilliant Blog Posts with Honest Mum; What’s For Dinner? with The Lazy Gastronome; Fiesta Friday with Angie, Life Diet Health and Apply To Face Blog

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14 Comments

This page may contain affiliate links. This means that if you click on a link and go on to buy the product recommended, I will get a very small commission. You will not however be charged any more than if you went direct to the site. 

I will only ever recommend products that I actually have in my kitchen or would buy myself. 

Please note that where a recipe contains alcohol, it is NOT suitable for children. Always drink and use alcohol responsibly. For more information, see the Drink Aware website.

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Reader Interactions

Comments

  1. Kat BakingExplorer says

    18/07/2018 at 8:39 pm

    This looks so good, I bet it's amazing slathered on toast!

    Reply
    • Kate Glutenfreealchemist says

      20/07/2018 at 4:29 pm

      Ha ha… yes. Toast, cookies, ice cream, cake…. pretty much anything really Kat xx

      Reply
  2. Corina Blum says

    17/07/2018 at 9:39 am

    It looks amazing with the perfect texture! I love the sound of that flavour combination too and know I'd love it on a some fresh bread. Thanks so much for sharing with #CookOnceEatTwice!

    Reply
    • Kate Glutenfreealchemist says

      20/07/2018 at 4:28 pm

      Thank you Corina. It is rather moreish…. xx

      Reply
  3. Jenny-Apply to Face blog says

    16/07/2018 at 11:04 am

    I adore the Strawberry and Rhubarb flavour combos.It is up there in my top five flavours of all time.So this Jam rocks my boat. I have only started to make my own strawberry jam relatively recently and couldn't believe how much better it was than the store bought even the posh stuff!So will pin this lovely recipe for future jam making! Thank you for linking up with #Fiesta Friday

    Reply
    • Kate Glutenfreealchemist says

      20/07/2018 at 4:28 pm

      Thanks Jenny. Home made jam is so different isn't it? I am always surprised at how easy it is too! But I have to agree, strawberry and rhubarb are so good together! x

      Reply
  4. Recipes Made Easy says

    15/07/2018 at 4:30 pm

    I made a strawberry and rhubarb jam a couple of weeks ago but mine was more strawberry and rhubarb. Would love to try the two and see how they compare. I susupect I would like yours more but my lads would op for the more strawberry content (I'm trying to teach them that theres more to Jam than strawberry but after 20+ years its probably a lost battle. Thank you for lining to #CookBlogShare

    Reply
    • Kate Glutenfreealchemist says

      20/07/2018 at 4:26 pm

      Ha ha! Yeah kids…. (or grown-ups)… they really need to try and expand their horizons. Perhaps they can be tempted by the tipple in the mix?! x

      Reply
  5. Johanna GGG says

    14/07/2018 at 10:42 am

    That sounds delicious – I don't get excited by many liqueurs but I do like cointreau – I had a huge bottle for years – wonder if there is any left for next jam session.

    Reply
    • Kate Glutenfreealchemist says

      20/07/2018 at 4:25 pm

      Thanks Johanna. Cointreau is rather special. I add it to lots of things… It has always been my go-to for trifles, but I have worked hard to vary my tipples!

      Reply
  6. The Lazy Gastronome says

    12/07/2018 at 12:10 pm

    Sounds like a delicious jam! Thanks for sharing at the What's for Dinner party!

    Reply
    • Kate Glutenfreealchemist says

      20/07/2018 at 4:24 pm

      Thank you. You're welcome x

      Reply
  7. Jo Allison / Jo's Kitchen Larder says

    12/07/2018 at 9:24 am

    Your jam sounds divine Kate and I do like the addition of Cointreau a lot with its orangey flavour. All the lovely fruits in the height of the season too making the flavours so much nicer and more intense! Yum! x

    Reply
    • Kate Glutenfreealchemist says

      20/07/2018 at 4:23 pm

      Thanks Jo. I would agree this jam is definitely intense. The Cointreau was a great addition though…. Brought an amazing marmalade-meets-jam kick! x

      Reply

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