Deliciously fruity Strawberry Rhubarb & Pomegranate Jam – An easy recipe which is beautifully sweet with a hint of tartness.
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 Sandwich Cake.
- Mix into compote when making Strawberry Crumble Muffins.
- Pop a spoonful in the centre of Jam Thumbprint Cookies.
- Use to fill melt-in-the-mouth Viennese Whirls.
- Make some jammy Jaffa Cakes.
- 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
- Kitchen scales
- lemon/citrus squeezer
- small sharp knife
- chopping board
- jam jars (approx 4)
- oven + hob
- large heavy-based saucepan
- wooden/silicone spoon
- candy thermometer (optional)
- 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
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.
© 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