Imagine the sweet aroma of strawberries and rhubarb dancing through your kitchen, inviting you to indulge in Pink Heart Jam.
This delightful spread is both simple to make and a comforting treat that feels like a warm embrace.
As the fruits simmer and meld, they transform into a vibrant, luscious jam that captivates the senses.
Let’s bring this delightful creation to life and savor its sweet, homemade charm.
Kitchen Tools Required
- 1 large saucepan
- 1 wooden spoon
- 1 potato masher
- 4 sterilized glass jars with lids
- 1 ladle
Ingredients
- 4 cups strawberries, hulled and halved
- 3 cups rhubarb, chopped
- 2 cups granulated sugar
- 1 lemon, juiced
- 1 teaspoon vanilla extract
Cook & Prep Time
To efficiently manage your time while making Pink Heart Jam, here’s a suggested timeline:
- Reading & Preparation (10 minutes):
- Spend a few minutes reading through the recipe to understand all the steps and gather your ingredients and equipment.
- Prep Work (15 minutes):
- Hull and halve the strawberries.
- Chop the rhubarb.
- Sterilize the glass jars and lids if not done beforehand.
- Cooking (30 minutes):
- Place strawberries and rhubarb in a large saucepan over medium heat.
- Add granulated sugar and lemon juice.
- Stir and bring the mixture to a gentle boil.
- Use a potato masher to crush the fruit.
- Reduce heat and simmer for 25-30 minutes, stirring occasionally.
- Add vanilla extract and stir well.
- Cooling and Jarring (10 minutes):
- Remove the saucepan from heat and let the jam cool for 10 minutes.
- Use a ladle to transfer the jam into sterilized jars.
- Seal the jars tightly.
- Resting (1 hour):
- Let the sealed jars rest at room temperature for 1 hour to set.
Adjust the timing as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Place strawberries and rhubarb in a large saucepan over medium heat.
Add granulated sugar and lemon juice to the saucepan.
Stir ingredients together and bring the mixture to a gentle boil.
Use a potato masher to crush the fruit into a chunky consistency.
Reduce heat and simmer for 25-30 minutes, stirring occasionally.
Add vanilla extract and stir well.
Remove the saucepan from heat and let the jam cool for 10 minutes.
Use a ladle to transfer the jam into sterilized jars.
Seal the jars tightly and let them rest at room temperature for 1 hour.
Serving Tips
- Spread on Toast: Enjoy Pink Heart Jam on warm, buttered toast for a sweet and tangy breakfast treat.
- Add to Yogurt: Stir a spoonful of jam into plain or vanilla yogurt for a fruity twist.
- Top Pancakes or Waffles: Use as a topping for pancakes or waffles to add a burst of flavor and color.
- Pair with Cheese: Serve with a cheese platter; its sweetness complements sharp cheeses like cheddar or brie.
- Layer in Desserts: Use as a filling for cakes or pastries to enhance them with a fruity layer.
Storage
Store Pink Heart Jam in sterilized jars sealed tightly.
Keep jars in a cool, dark place to preserve flavor and color.
Refrigerate after opening, and consume within three weeks for ideal freshness.
Freezing
To freeze Pink Heart Jam, transfer it to freezer-safe containers.
Leave some space for expansion. Seal tightly and label with the date.
Thaw in the refrigerator before using.
Reheating
To reheat Pink Heart Jam, gently warm it in a saucepan over low heat.
Stir occasionally.
Avoid high heat to preserve flavor and prevent burning.
Enjoy as a topping or spread.
Final Thoughts
Pink Heart Jam is a delightful treat that combines the sweetness of strawberries with the tartness of rhubarb.
It’s a versatile spread that can be used on toast, scones, or even as a topping for desserts.
This homemade jam isn’t only easy to make but also allows you to control the sweetness to your liking.
The addition of vanilla extract adds a fragrant note that complements the fruit perfectly.
Remember to properly sterilize your jars to guarantee the jam stays fresh and safe for consumption.
Enjoy your homemade Pink Heart Jam as a delicious addition to your pantry.
Frequently Asked Questions
Can I Use Frozen Strawberries Instead of Fresh?
You can use frozen strawberries instead of fresh ones. Just make certain they’re fully thawed and drained to prevent excess water. This substitution might alter the jam’s texture slightly, but you’ll still achieve a deliciously fruity result.
How Long Does the Jam Last After Opening?
Once opened, you should refrigerate the jam, where it’ll last about three weeks. Always use a clean spoon to avoid contamination. Watch for signs of spoilage, like mold or off-smells, to guarantee it remains safe to eat.
What Is the Origin of the Name “Pink Heart Jam”?
You wonder about “pink heart jam’s” name origin. Consider its vibrant pink hue from strawberries and rhubarb, symbolizing love and warmth. The name likely evokes these emotions, making the jam memorable and inviting to consumers.
Can I Substitute Rhubarb With Another Fruit?
Yes, you can substitute rhubarb with fruits like raspberries or cranberries. They provide a similar tartness and texture. Consider the sweetness balance, as these fruits might require adjusting sugar levels for desired flavor harmony.
Is This Recipe Suitable for Canning?
Yes, you can safely can this recipe. Make certain you’ve followed proper sterilization techniques for jars and lids. The high sugar and acidity levels, thanks to the lemon juice, help preserve the jam during canning.
Pink Heart Jam
Equipment
- 1 large saucepan
- 1 Wooden spoon
- 1 potato masher
- 4 sterilized glass jars with lids
- 1 Ladle
Ingredients
- 4 cup strawberries hulled and halved
- 3 cup rhubarb chopped
- 2 cup granulated sugar
- 1 lemon juiced
- 1 teaspoon vanilla extract
Instructions
- Place strawberries and rhubarb in a large saucepan over medium heat.
- Add granulated sugar and lemon juice to the saucepan.
- Stir ingredients together and bring the mixture to a gentle boil.
- Use a potato masher to crush the fruit into a chunky consistency.
- Reduce heat and simmer for 25-30 minutes, stirring occasionally.
- Add vanilla extract and stir well.
- Remove the saucepan from heat and let the jam cool for 10 minutes.
- Use a ladle to transfer the jam into sterilized jars.
- Seal the jars tightly and let them rest at room temperature for 1 hour.
Notes
