Deliciously fruity Strawberry Rhubarb & Pomegranate Jam – An easy recipe which is beautifully sweet with a hint of tartness.
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DON’T LOSE THIS RECIPE… PIN IT FOR LATER…
A quick post for Strawberry Rhubarb & Pomegranate Jam
This is my Strawberry Rhubarb & Pomegranate Jam. I don’t make jam that often. But when I do, I am always surprised at how easy and how delicious it is. But that also means that it isn’t always made with the blog in mind… Then when it’s tasted, the need to share becomes relevant,
And that’s the story behind this super-fruity Strawberry Rhubarb & Pomegranate Jam. A jam that was made… largely eaten… and latterly photographed because it was too good not to share. Maybe I’ll make it again and re-photograph, but for now, messy jars and dodgy pics will have to do. The jam is yummy regardless.
How many jars of Strawberry Rhubarb & Pomegranate Jam does this recipe make?
The recipe shared makes 3 to 4 jars of jam. Which is the perfect amount to make in a domestic kitchen without loads of jam making paraphernalia. And made with just a couple of standard supermarket packs of strawberries and a few sticks of rhubarb, it’s not beyond the reach of anyone who fancies a dabble… But doesn’t want to be eating Strawberry Rhubarb & Pomegranate Jam every day for the next 6 months. Although it is quite delicious and eating it every day wouldn’t be a hardship.
What’s the best time of year to make this jam?
Because Strawberry Rhubarb & Pomegranate Jam is made with seasonal fruit, the best time of year to make it is early to mid-summer. This is when you can get locally-grown strawberries and rhubarb. When the fruit is in season, it is also at its freshest, most juicy and flavoursome. And that means the jam will be beautifully sweet, gorgeously fruity with just a hint of tartness…
Of course, if you do love the jam, it is also the best time to make more and store in sterile, tightly capped jam jars. That way, there’s still plenty to enjoy long after the fruit season has finished…
How to eat Strawberry Rhubarb & Pomegranate Jam
There is so much more to jam-eating than just spreading on toast in the morning… Here’s a few ideas on how to use Strawberry Rhubarb & Pomegranate Jam…
- Whirl a teaspoon or two into Greek Yoghurt for a yummy dessert.
- Spread and swirl into a deliciously light Vanilla Swiss Roll.
- Pop on your pancakes.
- Use to fill a simple but delicious Victoria Sponge Cake.
- Pop a spoonful in the centre of Jam Thumbprint Cookies.
- Use to fill melt-in-the-mouth Viennese Whirls.
- Spread in the base of a Bakewell Tart.
- Make Mini Jam Tarts.
- Top your Scones.
- Or simply spread on amazing homemade Gluten Free Bread.
Made this recipe?
If you make this Jam, let me know how you find it. Leave a comment below and rate the recipe.
And don’t forget to browse our Gluten Free Recipe Index for loads of foodie inspiration too.
Strawberry Rhubarb & Pomegranate Jam
Key equipment
- small sharp knife
- chopping board
- sieve
- jam jars (approx 4)
- oven + hob
- large heavy-based saucepan
- candy thermometer (optional)
Ingredients
- 600 g fresh strawberries trimmed, hulled and cut in half
- 400 g rhubarb trimmed and cut into 2 cm lengths
- 2 large pomegranates de-skinned and deseeded by pushing through a sieve
- 625 g caster sugar
- 1 lime juice only
- ½ lemon juice only
- 1 tsp vanilla extract
Instructions
Sterilise 4 jam jars
- Wash the jars with warm soapy water and place both the jars and lids separately on a cold baking tray.
- Place the tray in a cold oven and turn the oven on to 140 C/275 F/Gas 1.
- When the oven has reached temperature, leave the jars in the oven to sterilise for a further 20 minutes, whilst you make your jam.
- After 20 minutes, turn the oven off, but leave the door closed and the jars + lids in the oven.
Make the jam
- Place the prepared strawberries, rhubarb and pomegranate juice in a heavy-bottomed saucepan 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 a fast (rolling) boil.
- Allow to cook uncovered until the jam starts to thicken.
- As it boils, skim off any foam and discard.
- The jam is ready when it reaches 220 F/104 C (use a jam/candy thermometer to check the temperature)… Or when it passes the ‘wrinkle test’ (place half a teaspoon of jam on a chilled 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.
- Once it has stopped bubbling, add the vanilla extract and stir through.
- Carefully remove the jars from the oven (they will still be very hot, so use oven gloves)
- Pour the jam into the sterilised jars, seal with the lids immediately and allow to cool completely at room temperature.
Notes
Nutrition
© 2019-2023 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
I look forward to trying this recipe Kate, as I love anything made with rhubarb.
Thank you for sharing this recipe at Create, Bake, Grow & Gather this week. I’m delighted to be featuring your strawberry, rhubarb and pomegranate jam at tomorrow’s party and pinning too.
Hugs,
Kerryanne
Awww thanks so much Kerryanne. That’s so lovely of you. I’ll pop over shortly xx
What an interesting mix. I’ll have to try it. The strawberries aren’t at the farmer’s market yet and the supermarket ones are hardly worth eating…large but no flavor. Thank you for sharing it on Fiesta Friday.
You’re welcome Liz… I’m really looking forward to the local strawberries appearing xx
What a beautiful jam!! I never thought about pomegranate with strawberries and rhubarb. Fabulous idea! Thanks for sharing at the What’s for Dinner party – Have a fabulous week.
Thanks Helen. It is a delicious addition. Subtle, but yummy xx
I did this recipe and before using it for a potluck at church (made cinnamon french bread french toast) I spun it in the bullet. O M G made a hit, of something NEW, to use a a dipping sauce on the plate
Thanks for letting me know. That's fantastic! I can imagine how good that would be….. it has such a vibrant flavour…. Yum!
I love the mix of fruits you've combined here to make this jam, and those little tarts are adorable!
Thank you Kat x
Sounds lovely – I particularly love berries and rhubarb together in jam – imagine pomegranate takes it to the next level
Thanks Johanna. I always see rhubarb as the underdog that came good! It can add so much. I think the pomegranate enhanced the jam's flavour, but it is by no means obvious in its presence!
Compared to my mum who makes jams every summer, I rarely make them and it is a shame really as they are not comparable to the shop bought stuff which often is far too sugary. Interesting to use pomegranates though, your jam looks really inviting.
It's funny Alida…. I hardly ever made jam either until a couple of years ago….. Then I realised how quick it was and the fact that if you have leftover fruit, you can make just one jar to use it up! Now I'm hooked!!! And yes…. It is so much better than shop bought jam xx
I love this idea since I've been thinking about making some jams for the past couple of months! What's about the longest time to keep it before becoming perishable?
Thank you Adi. Jam lasts for ages – months and even years (providing you have properly sterilised the jars before filling and they are properly sealed when hot). I made this jam back in about June, but would have no worries about keeping it well into next year (if it had lasted that long)!