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Home » Gluten Free Sweet Treats » Preserves » Strawberry, Rhubarb & Pomegranate Jam

Gluten Free Sweet Treats Preserves

Strawberry, Rhubarb & Pomegranate Jam

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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!

Strawberry, Rhubarb & Pomegranate Jam (makes about 3 jars)

Ingredients

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

Method

  1. 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.
  2. 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.
  3. 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)
  4. When cooked, remove from the heat and allow to stop bubbling before adding a teaspoon vanilla extract and stirring through.
  5. Pour the jam into sterilised jars. seal with the lids immediately and allow to cool completely at room temperature.

Gluten Free Alchemist © 2013-15 unless otherwise indicated

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10 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.

Previous Post: « Honeycomb Ice Cream
Next Post: Gluten Free Baking Course at Braxted Park with Adriana Rabinovich (part 2 – Bread) & Crispy-Based Roasted Vegetable Pizza (gluten/dairy/egg free base) »

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Comments

  1. Anonymous says

    22/02/2016 at 4:20 am

    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

    Reply
    • Kate Glutenfreealchemist says

      24/02/2016 at 9:03 pm

      Thanks for letting me know. That's fantastic! I can imagine how good that would be….. it has such a vibrant flavour…. Yum!

      Reply
  2. Kat BakingExplorer says

    04/10/2015 at 8:01 pm

    I love the mix of fruits you've combined here to make this jam, and those little tarts are adorable!

    Reply
    • Kate Glutenfreealchemist says

      06/10/2015 at 10:01 pm

      Thank you Kat x

      Reply
  3. Johanna GGG says

    03/10/2015 at 1:26 pm

    Sounds lovely – I particularly love berries and rhubarb together in jam – imagine pomegranate takes it to the next level

    Reply
    • Kate Glutenfreealchemist says

      03/10/2015 at 5:46 pm

      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!

      Reply
  4. Alida says

    02/10/2015 at 11:00 am

    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.

    Reply
    • Kate Glutenfreealchemist says

      02/10/2015 at 11:16 pm

      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

      Reply
  5. Adi says

    01/10/2015 at 1:22 am

    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?

    Vegetarian Courtesy ♥ Cheese with Papas

    Reply
    • Kate Glutenfreealchemist says

      02/10/2015 at 11:13 pm

      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)!

      Reply

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Welcome to Gluten Free Alchemist.
I’m Kate – gluten free recipe developer, traveller, photographer, blogger and mum to a Coeliac teenager… living Coeliac life without limits.
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