Can I use dried elderflower in my homemade rhubarb jam?

Yes, that works perfectly. Use about 2 to 3 tablespoons of dried elderflowers as an alternative to fresh elderflower heads in your homemade rhubarb jam.

Can I freeze this jam?

Yes. Let the jam cool completely and freeze it in a suitable container. It will keep for several months this way.

Why is there less sugar in this jam?

Classic jam often contains as much sugar as fruit. In this strawberry and rhubarb jam, we use much less sugar, while the pectin sugar still ensures good setting and shelf life.

What does psyllium husk do in jam?

Psyllium husk contains a lot of fiber and helps to lightly thicken the jam. It also provides extra dietary fiber.

Can I use frozen strawberries for this jam?

Yes, you can use frozen strawberries in this jam. But fresh summer strawberries give the best flavor and usually contain more natural sweetness.

Homemade strawberry and rhubarb jam

Favorites

1hr 40min

•

Medium

I'm crazy about jam. Seriously. But when you know that classic jam consists of half fruit and half sugar, I want to change that. That's why I like to make my jam with less sugar, without sacrificing flavor and with even more fiber.

This homemade jam combines the best of summer: sweet, ripe strawberries, fresh-sour rhubarb, and the subtle floral taste of elderflower. A fantastic combination that is perfectly balanced. To give the jam extra body and fiber, I add psyllium husk powder. Delicious for breakfast on a thick slice of wholemeal sourdough bread, with yogurt, or even as a topping on oatmeal.

A summery jam you can enjoy for months!

I'm crazy about jam. Seriously. But when you know that classic jam consists of half fruit and half sugar, I want to change that. That's why I like to make my jam with less sugar, without sacri ...

Ingredients

What do you need?

Quantity: about 8 to 10 jars

1.5 kg strawberries
1.5 kg rhubarb
500 g gelling sugar (pectin sugar)
6 tbsp psyllium husk powder
3 fresh elderflower heads (or 2-3 tbsp dried elderflower)

Preparation method

How do you make this?

Thoroughly wash the strawberries, remove the hulls, and cut larger ones into pieces if necessary.

Wash the rhubarb, remove any tough ends, and cut the stalks into small pieces.

Put the strawberries and rhubarb into a large jam bowl.

Sprinkle the gelling sugar over the fruit and mix well.

Let the mixture rest for about 1 hour to allow the fruit to release its juices. Less time? Stir regularly while the fruit heats up so the sugar dissolves properly.

Place the pot over medium heat and bring to a boil, stirring constantly.

Once the jam boils, let it simmer gently for another 20 minutes.

Meanwhile, pluck the flowers from the elderflower umbels.

After 20 minutes, add the elderflower and psyllium husk powder to the jam.

Stir everything well so that the psyllium husk powder is evenly distributed.

Immediately fill the warm, sterilized jam jars to just below the rim.

Immediately seal the jars with the lid and turn them upside down while they cool.

Are you using unsterilized jars? Then additionally sterilize the filled jars in a hot water bath or in the oven according to the classic preservation method.

Tips

Use ripe summer strawberries for the best natural sweetness.
The combination of sour rhubarb and sweet strawberries creates a perfect balance.
Elderflower adds a subtle floral note without being overpowering.
Psyllium husk not only provides extra fiber but also helps to thicken the jam beautifully.
Delicious on whole-wheat sourdough bread, pancakes, yogurt, or overnight oats.
Store sterilized, sealed jars in a cool, dark place. They will keep well for 9 to 12 months.
Store an opened jar in the refrigerator and use within 3 to 4 weeks.