Confiture De Fraises Et Rhubarbe Recipe

Have you ever wondered what summer in a jar tastes like? Let me introduce you to my all-time favorite jam recipe, where sweet strawberries meet tangy rhubarb and a hint of vanilla, creating a nostalgic symphony of flavors that’s bound to transport you to sun-kissed days.

This is the most delightful Confiture De Fraises Et Rhubarbe I can imagine, where the sweet essence of ripe strawberries mingles perfectly with the tartness of fresh rhubarb. My secret is to enhance the natural flavors by introducing just a touch of lemon juice and a little aromatic vanilla into the mix.

This recipe is flawless, practically foolproof, and a 100% certain crowd-pleaser.

Confiture De Fraises Et Rhubarbe Recipe Ingredients

• Strawberries: Rich in vitamin C and antioxidants, they add sweetness and freshness.
• Rhubarb: High in fiber and vitamin K, it adds tartness and depth.
• Sugar: Essential for preserving, it sweetens and balances the tart rhubarb.
• Lemon Juice: Provides acidity and helps set the jam due to pectin activation.
• Vanilla Bean: Adds aromatic depth and warmth to the confiture.

Confiture De Fraises Et Rhubarbe Recipe Ingredient Quantities

• 500 grams fresh strawberries, hulled and quartered
• 400 grams rhubarb, trimmed and cut into 1-inch pieces
• 600 grams granulated sugar
• 1 lemon, juiced
• 1 vanilla bean, split and seeds scraped

How to Make this Confiture De Fraises Et Rhubarbe Recipe

1. Start with a large, sturdy pot. In the bottom, layer together the strawberries and rhubarb.

2. Add the fruit to the saucepan with the sugar, and stir well.

3. Squeeze the lemons fresh and pour the lemon juice over the fruit and sugar mixture.

4. Put the split vanilla bean and its seeds into the pot.

5. Put the pot on moderate heat and gently heat the mixture to a boil. Stir the mixture now and then so that the sugar has time to completely dissolve.

6. When it reaches a rolling boil, lower the heat and let it simmer, maintaining a frequent stir, until the fruits are soft and the mix has thickened to a jam-like consistency. This should take 30 to 40 minutes. You may need to adjust the heat and end up back on medium to keep it bubbling nicely.

7. To check for consistency, place a small spoonful of the jam on a plate that has been chilled. Run your finger through the jam; if it wrinkles and stays apart, then it’s ready.

8. Extract the vanilla bean pod from the mixture.

9. Ladle the jam with care into the perfectly sterilized jars, minding the headspace of about 1/4 inch. It is crucial that this space be respected if one values the long-life potential of the jam.

10. Screw on the lids and put the jars in a boiling water bath for 10 minutes if you want to keep them for a long time. You can also just put them in the fridge for now if you plan to eat them right away.

Confiture De Fraises Et Rhubarbe Recipe Equipment Needed

1. Large, sturdy pot
2. Saucepan
3. Lemon juicer
4. Sharp knife
5. Cutting board
6. Stirring spoon
7. Plate (for chilling and testing jam consistency)
8. Ladle
9. Sterilized jars with lids
10. Tongs (for handling jars)
11. Large pot or canner (for boiling water bath)

FAQ

• Can I use frozen strawberries instead of fresh ones?You can use frozen strawberries, but it’s imperative to thaw and drain them before incorporating them into the jam to avoid extra moisture.
• How long will this confiture last once made?The result should yield a spreadable mixture suitable for pairing with bread. Should you need a different consistency for the final product, you can always cook it down hard again.
• What is the purpose of the lemon juice in this recipe?The jam, overall, is flavored quite well since I’m using zests and juices from the fruits.

  But it turns out my lemons are a bit too sweet and not acidic enough to set the jam properly.

  My first batch of Meyer lemon jam, made with Ziploc bag and an obstinate zesting spoon, came out too thin. It was significantly more delicious than the jar of Meyer lemon marmalade I had made the previous summer, but it still lacked the structure (and I lacked the confidence) to call it jam.

• Can I substitute the vanilla bean with vanilla extract?If you prefer, you can use 1 teaspoon of vanilla extract instead of the vanilla bean.
• What can I do if the confiture is too runny?It can be simmered longer to evaporate the excess liquid and concentrate the flavors, or if you prefer, you can add a small amount of pectin to help thicken it up.
• Is it necessary to use all the sugar listed?The preservation and setting process benefits from the sugar. But if you’d like a less sweet jam, you can reduce the sugar slightly. Just know that if you do, the texture and shelf life may be affected.

Confiture De Fraises Et Rhubarbe Recipe Substitutions and Variations

For strawberries: Use raspberries or blackberries.
If using tart apples such as Granny Smith or underripe apricots as substitutes for rhubarb, use the following method.
Ingredients:
• 2 cups diced tart apples or underripe apricots (1/2-inch pieces)
• 1 tablespoon lemon juice
• 2 cups diced rhubarb (fresh or frozen)
Notes:
You can use the same method if you are using any other type of substitute for rhubarb.
Substituting for granulated sugar: Coconut sugar or honey works. Adjust the amount to taste.
Use lime juice or orange juice to substitute for lemon juice (and adjust for sweetness).
To replace vanilla bean, use 1 teaspoon vanilla extract or 1/2 teaspoon almond extract.

Pro Tips

1. Maximize Flavor Infusion To enhance the flavor, consider letting the strawberries, rhubarb, sugar, and lemon juice macerate for a couple of hours or even overnight before cooking. This will release more juices and allow the flavors to meld beautifully.

2. Avoid Overcooking Keep a close eye on the simmering process to prevent overcooking. Cook the mixture just until it reaches the desired jam-like consistency, as overcooking can lead to a loss of freshness and vibrant color.

3. Perfect Consistency Test Before performing the plate test, make sure the plate is well-chilled in the freezer to get an accurate consistency reading. If the jam doesn’t wrinkle, continue simmering and test again after a few more minutes.

4. Experiment with Balance Depending on the sweetness of your fruit, you might want to taste and adjust the sugar or lemon juice levels. If you find the rhubarb too tart, adding a touch more sugar can balance it out, or use lemon zest for more citrus intensity if desired.

5. Storing for Maximum Freshness For the best shelf life, clean your jars and lids with hot soapy water and sterilize them in boiling water before filling. Ensure they’re completely dry to avoid any contamination that might spoil the jam.