Description
This vibrant Strawberry Rhubarb Orange Marmalade Jam combines the sweet and tart flavors of strawberries and rhubarb with a zesty citrus twist. Perfect for spreading on toast or drizzling over yogurt, it’s a delightful treat that captures the essence of summer.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and quartered
- 2 cups rhubarb, chopped into 1/2-inch pieces
- 1 large orange, zested and juiced (about 1/2 cup juice)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract (optional)
- 1/2 teaspoon ground cinnamon (optional)
- 1 tablespoon fruit pectin (optional, for thicker consistency)
- 1/4 cup water (for cooking rhubarb)
Instructions
- Begin by prepping your ingredients: hull and quarter the strawberries, chop the rhubarb into 1/2-inch pieces, and zest and juice the orange. This will take about 10 minutes. Having everything ready makes the cooking process smooth.
- In a medium-sized saucepan, add the chopped rhubarb and 1/4 cup of water. Cook over medium heat for about 5 minutes, stirring occasionally, until the rhubarb becomes soft and begins to break down. You'll know it's ready when it’s tender and mushy.
- Next, add the quartered strawberries to the saucepan. Stir them in and cook for another 5-7 minutes until they soften and release their juices, giving the mixture a vibrant color.
- Now, incorporate the orange zest, orange juice, granulated sugar, brown sugar, salt, lemon juice, and any optional ingredients (like vanilla and cinnamon). Stir well to combine all the ingredients. This should take about 2 minutes.
- Increase the heat to medium-high and bring the mixture to a rolling boil. Keep it boiling for about 10-15 minutes, stirring frequently to prevent sticking. You'll know it’s ready when the jam thickens and coats the back of a spoon.
- If you’re using fruit pectin for a thicker consistency, add it after the mixture reaches a boil, following the package instructions. This usually involves stirring it in for a couple of minutes.
- Once the jam has reached your desired thickness, remove it from the heat. Let it cool for about 5 minutes before transferring it to sterilized jars. This helps the flavors meld while preventing overflow.
- Seal the jars tightly and allow them to cool completely at room temperature. They can be stored in the fridge for up to 3 weeks or processed for longer storage. Just ensure you don’t skip the cooling step, as it helps develop the flavor.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Condiment
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12 g
- Sodium: 1 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Keywords: One common mistake is not cooking the rhubarb long enough initially. Use a heavy-bottomed pot to prevent scorching, and don't skip the lemon juice as it enhances flavor and helps with setting.