Sunday, May 8, 2011

Strawberry Rhubarb Jam

Happy Mother's Day to all the mothers.

I have a question for all of you - if you care to answer. Does a woman become a mother just by giving birth to a baby? In my opinion, no. Giving birth to a baby meant you got enrolled in the school to become a mother. I am one of those people who think that you don't have to give birth to a baby to become a mother. You become a mother by caring for someone, taking charge of the situation and by being there when needed.  Just my opinion.
This marks 500th post of mine on this blog. In about year and a half, I have written 500 posts. Don't know whether to be happy about it or not.
This is the first time I am working with rhubarb. They are so tangy that I almost feared I would end up dumping a lot more sugar than what I did. This jam had a perfect balance of sweet and tart taste.

One year back - Whole Wheat Cinnamon Rolls with apple butter
Strawberries - chopped and measure 3 cups (I used a bit less than a pint)
Rhubarb - chopped and measured 2 cups
Sugar - 1 1/2 cups or more per taste (If your strawberries are bland, you might need more sugar. Start with 1 cup and adjust towards the end)
Water - 1/2 cup
In a thick bottomed saucepan, take all the ingredients. Stir and set it on heat. Sugar will melt, strawberries and rhubarb will release their juices and become mushy. It will start bubbling and almost flowing over the pot. Stir and keep an eye on it. You don't have to be constantly stirring it.

Keep a stainless steel plate in the freezer. This is to check for the doneness of the jam. When it starts thickening, take the plate out of the freezer and drop couple of drops of the jam. Tilt and move the plate so that the jam spreads. If it doesn't spread too much and when you take it out of the plate feels like the jam, it is ready. Another test is to take the jam in a spoon. If it coats the back of the spoon, it is ready. If you have a candy thermometer, check the temperature and it should read 210 F. Funny thing is I checked using all the three methods to make sure it is set correctly. When the jam is ready, turn it off and let it cool. You can pour into jars and either refrigerate or can. I just refrigerated mine.

Enjoy. Pin It


  1. Yum yum yum....Congrats on your 500th Post.
    kurinjikathambam, Event: HRH-Healthy Summer, Roundup: HRH-Puffed Rice

  2. Congrats on the milestone! Happy Mother's Day !

  3. Congrats on ur milestones...Happy Mother's day to u too...yummy jam and wonderful clicks.

  4. Congrats on your 500th post. Jam looks yummy.


  5. Wish you a very happy mother's day, Congrats on ur 500th post,jam looks fabulous..

  6. Happy Mother's Day Champa. I agree on that account, one need not necessarily give birth to become a mother.

    Congratulations on 500 posts, for 1 & 1/2 years that's a feat and you should surely be very happy!

  7. Congrats on your 500th posts...tht's something and this looks so so gud ....yum

  8. Happy Mother's Day! I agree with your comment about being a Mother! I am still learning to become a Mother though I have 2 kids. Congratulations on your 500th post! Kudos.

  9. Happy Mother's day...great that u reached 500 posts in ur wonderful blog..jam looks great...glad to follow u :)

  10. wow thats great that u have reached 500 post....congrats...The jam looks must have tasted very nice...

  11. Congrats on ur milestone....Jam looks yummy!!


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