500 g Strawberries
300 g Rhubarb
100 g Raspberries
100 g Redcurrants
500 g Jam sugar
1 tsp Vanilla sugar
1 tsp Butterif necessary
Rabarbermarmelad med jordgubbar (rhubarb and strawberry jam) is a popular jam in Sweden and no wonder: strawberries and rhubarb combine really well as the strawberries improve the jam’s colour and their sweetness helps to offset the tartness of rhubarb. You can use other berries or currants instead of or in addition to strawberries, such as raspberries, blackberries, redcurrants or a mixture. Just like we did in this recipe.
You might be surprised at the name in Swedish because jam is often translated into Swedish as sylt, not marmelad. In English marmalade is only normally used for conserves made from citrus fruits, but in Sweden it tends to be used for anything that has a firmer texture. Swedes use sylt for jams that can be poured and marmelad for jams that need to be spread with a knife.
- Sterilize 3 clean jam jars by placing them in an oven at 130°C for 10 minutes.
- Wash the rhubarb and cut into 2 cm lengths. Place in a large saucepan or jam pan.
- Add the strawberries, jam sugar and vanilla powder. Heat gently whilst stirring until the sugar melts and the fruit juices are released. Jam sugar is ideal for fruits that are low in pectin such as strawberries, raspberries, blueberries, cherries and rhubarb.
- Increase the heat to medium-high and bring the marmalade to a rolling boil without a lid for about 5 minutes, until the rhubarb has become soft. Do no stir the jam once it is boiling, but use a wooden spoon to check it is not sticking on the base of the pan. Stirring lowers the temperature and delays setting point being reached.
- To test for a setting point put a few saucers in a freezer before you start. When you get near a setting point, remove the pan from the heat and put half a teaspoon of the jam on a cold saucer. Wait 30 seconds or so and then hold the saucer vertically. For a light set, it should move down the saucer very slowly, for a firm set the surface should wrinkle when pressed with a finger.
- Take the marmalade off the heat and leave for 5 minutes then remove the scum with a metal spoon.
- If there is any scum that is difficult to remove, add a little butter and stir thoroughly so that the butter dissolves it.
- Wait another 10 minutes or so and then, using a jam funnel, ladle into the sterilized jars and cover. Store in a cool dark place until required.