Today I’d like to share a wonderfully simple yet delicious jam recipe: strawberry rhubarb banana jam. This fruity combination of strawberries, rhubarb and bananas is a real treat for your taste buds and perfect for sweetening your morning or afternoon. It’s great, for example, as a spread on bread, rolls, croissants or as a topping for yogurt.
What makes this jam so special is the use of jam sugar made with cane sugar. It gives the jam a natural sweetness that goes perfectly with the rhubarb.
Strawberry Rhubarb Banana Jam
Ingredients
- 400 g strawberries
- 600 g rhubarb
- 1 banana, ripe, but not mushy
- 500 g 2:1 jam sugar made with cane sugar, e.g. from Alnatura
Nutrition per 100 g, approx.: 148 kcal1 g protein35 g carbs0 g fat2 g fiber
Estimates, calculated from the ingredients.
Equipment
- 5 330 ml jars sterilized
- immersion blender or blender
Instructions
- Hull the 400 g strawberries and put them in a tall pot.
- Trim 600 g rhubarb, cut into pieces about 3 cm long and add.
- Peel 1 banana, cut into pieces and add as well.
- Pour 500 g 2:1 jam sugar made with cane sugar over it, stir briefly and let stand for 10 min. (see tips & tricks)
- Coarsely purée the strawberries, rhubarb and banana with an immersion blender.
- Simmer the fruit over medium heat for about 15-20 min, skimming off the foam every now and then.
- In the meantime, prepare the jam jars (Anzeige) (see tips & tricks).
- Depending on your preference, purée the finished jam until smooth or leave it slightly chunky and divide it among about 5 jam jars while still hot.
- Seal immediately and let cool.
Tips
- Since rhubarb is very tart, you don’t need any extra acidity from lemon or the like here. I like to use Alnatura 2:1 jam sugar made with cane sugar, but any other jam sugar works too. Do give it a try, though – it’s worth it :).
- The jam jars need to be sterilized again before filling so that the jam doesn’t go moldy right away and you can enjoy it for a long time. You can do this either in the oven (130 °C (265 °F), 20 min) or in boiling water (10 min). I’ve also read that it works in the microwave, but I haven’t tried that yet. And: don’t forget to sterilize the lids too.
- Storage: Unopened, the jam keeps for several months in a cool, dark place; once opened, keep it in the fridge.
Find more kitchen tips from A to Z in our Kitchen A–Z.
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Frequently Asked Questions about Strawberry Rhubarb Banana Jam
Can I use regular jam sugar?
Yes, any other 2:1 jam sugar (sugar with added pectin) works too. You don’t need lemon juice, since the rhubarb brings enough acidity.
How do I sterilize the jam jars?
Either in the oven at 130 °C (265 °F) for 20 minutes or for 10 minutes in boiling water. Don’t forget the lids, more on sterilizing jam jars.
What goes well with the jam?
It’s delicious on bread, rolls and croissants or as a yogurt topping. It’s especially tasty with fluffy mini brioches for breakfast.
How long does strawberry rhubarb banana jam keep?
Unopened, the jam keeps for several months in a cool, dark place. Once opened, keep the jar in the fridge and use it within a few weeks. Always use a clean spoon.
Can I freeze the jam?
There’s really no need, since it keeps for a long time when sealed. If you made a big batch, why not give a few jars away? An opened jar simply belongs in the fridge.
