Strawberry Rhubarb Riesling Jam
Late spring into early summer is rhubarb harvest, it’s time to make some Strawberry Rhubarb Riesling Jam. This is a perfect way to enjoy Rhubarb all year around. The strawberry rhubarb Riesling jam goes great on toasted bagels, English Muffins, French Toasts, or on cakes. Time to pick the Rhubarb, or buy some rhubarb at the farmers market. Make a batch of strawberry rhubarb Riesling jam.
Picking Fresh Rhubarb
Late spring through early summer perfect time to pick rhubarb. Choose longer thick stemmed rhubarb, pulling and slight twist should break stem from root crown. Don’t over pick all stems to rhubarb crown leave small stems to grow larger. Water rhubarb if dry season, a good high nitrogen fertilizer helps too promote growth. Just be carful of to over fertilize rhubarb crowns.
Trim the leaves off rhubarb stems, and place in compost pile or yardie. The rhubarb leaves are poisonous, but stems are tart and tangy slightly sweet profile. Cut the rhubarb into slices thin, between quarter inch to three eights inch thick slices. Cutting rhubarb thin prompts quick cooking and extract natural pectins into the jam.
Choosing the right pectin:
Not all pectin is the same, finding the right pectin for application is important. The Strawberry Rhubarb Riesling Jam needs strong pectin that will work with lower sugar levels. Balls classic pectin works well it’s strong enough to use less sugar, but not sugar free jams. This recipe has enough sugar to balance the tartness of rhubarb. Be cautious of cheaper pectins that sold bulk on Amazon, they do not work with lower sugar levels. The weaker pectins produced thick syrup consistency, but didn’t gel properly.
Secret tricks to successful making jam:
- First important step in having great jam is to measure each ingredients accurately. Mise en place is essential having everything ready before starting preparation.
- Second step is to mash the fruit as much as possible, this helps cooking process to extract natural pectin in the fruit. Mash the fruits first before measuring the proper amount.
- Third don’t combine all the ingredients at once to cook. First cook the fruit, pectin and Riesling wine first bring to boil and cooking for good 3 plus minutes. Continue mashing the fruit as it’s cooking.
- Fourth add the sugar after it cooks for good three plus minutes. Bring jam to full boil and cook for good 1 to 2 minutes.
- Fifth step to success skim foam off the cooked jam. Note save foam to put onto toast for snack.
- Sixth step be sure your jars and lids and rings have been sterilized in boiling water for 10 to 15 minutes.
- Seventh step fill the jars to about 1/2 inch from the rim of the jar. Be sure to wipe each jar rim with vinegar wet towel. This removes any jam the might be on rim of jar.
- Eighth step place lid on each jar and secure with ring collar, don’t over tighten.
- Ninth step boil in hot water bath for 10 to 15 minutes.
- Tenth step removing jars from water bath using jar holder, place onto wire rack to cool. Listen for click of lids as they seal. The dimple in middle of the lid should be down. Any lid that didn’t seal, refrigerate jam and use in next month.
- Eleventh step label and date each jar, then store in cool dark place, like basement.
Using Strawberry Rhubarb Riesling Jam:
Strawberry Rhubarb Riesling Jam is so versatile, exploring the many possibilities. A favorite is swirling this jam into cheesecake.
Strawberry Rhubarb Riesling Jam is wonderful way to preserve fresh picked rhubarb and enjoy all year long. Using only five ingredients and about two and half hours of work, to make dozen jars of jam.
- 3 1/3 cup Strawberries (Washed, Cored, smashed)
- 3 1/3 cup Rhubarb (Washed, Trimmed, sliced thin)
- 1 2/3 cup Riesling Wne
- 5 cup Granulated sugar
- 7 1/2 tbsp Pectin
- 3 drop Red food coloring (To achieve the desired color)
- 1/4 cup White Vinegar
- 12 jar 1/2 pint canning jars (Sterilize)
- 12 jar Regular lids & rings (Sterilize)
After picking Rhubarb trim the leaves off the Rhubarb stems. Discard the leaves into compost or yardie.
Wash the rhubarb stems remove all dirt and debris.
Next trim very bottom part of the stem that connects to roots.
Slicing the rhubarb stems 1/4 to 3/8 inches thickness.
Next hull and slice strawberries about 1/4 inches thickness.
Mash the strawberries into mushy consistency. This helps extract the natural pectins in strawberries.
Measure all ingredients accurately before starting to cook the jam.
First cook the strawberries, rhubarb, Riesling wine and pectin. Bring to boiling smashing rhubarb slices into mush. Boil on medium high heat stirring consistency to prevent scorching. Boil for at least 2 to 3 minutes.
Next add sugar stirring consistency, still cooking at medium high heat. Bring the jam back to a boil for 1 minute. Remove from heat and skim the float off the jam.
Adjust the color of strawberry rhubarb jam with red food coloring, by putting in a few drops as you go until the desired color is achieved.
Fill the sterilized jars with strawberry rhubarb Riesling jam to just below 1/2 inches of the jar. Leaving at least 1/2 inches air space from lid.
Wipe the rims of filled jars with paper towels soaked with white vinegar. Cleaning any jam spilled onto rims of jars. Place sterile lid on each filled jar and screw ring collars onto to each jar. Don’t over tighten jar.
Place each jar into boiling hot water. Process in hot water bath for 10 minutes.
Remove processed jars and cool on wire rack. As the jars cool the lids will click. The dimples on lids will be down. If after cooled a jar doesn’t seal refrigerate and use unsealed jars in month.
The sealed Jared can be labeled and dated then stored in cool dark place. Basement is best.