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Here is the recipe for the straw­berry rhubarb jam I men­tioned in the last post, should you be feel­ing ambi­tious this Sun­day. It’s a pretty quick recipe. I made two batches of it for my 8 half-pint yield last weekend.

Straw­berry Rhubarb Jam
Yields 4 half-pint (8 oz) jars

1 1/2 lbs. straw­ber­ries, rinsed, hulled and chopped
1 lb. rhubarb, rinsed and chopped (add one more stalk if you want a bit more tang)
2 cups sugar
2 tbsp. plus one teas. lemon juice
2 tbsp. pectin

Com­bine straw­ber­ries, rhubarb and sugar in a large bowl and let it mac­er­ate for one hour. Trans­fer mix­ture to
a stock pot, add lemon juice and pectin and bring to a boil on medium high heat. Once boil­ing, mash with a potato masher until chunky. Lower heat slightly and stir fre­quently, cook­ing until slightly reduced and thick­ened, about 10–15 min­utes. Check gel of jam by plac­ing a tea­spoon of jam on a plate and put in freezer for 1 minute. If jam is thick and devel­ops a thin skin in the freezer, you are ready! Fol­low good can­ning prac­tices for stor­ing your jam. Let jam sit for 12 hours to set prop­erly before using.

Enjoy! More real food and less straw­ber­ries later today!

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0 Responses to jam on it…

  1. Courtney says:

    Yum–thank you! The farm­ers mar­ket had plenty of rhubarb this week­end, so I am super excited to make this jam!

    Court­ney

  2. Vaala says:

    Ooo, that jam looks deli­cious. I’ll have to make a note of it so I can make it once we return to straw­berry sea­son as Mum’s gar­den grows wild with rhubarb.

  3. shellyfish says:

    I made jam last sum­mer and just thought I was a rock star — if I can score some rhubarb at the marché I might give this a go!

  4. […] on it! Ear­lier in the week­end I made another batch of Straw­berry Rhubarb Jam while rhubarb is still lin­ger­ing. With the can­ning bug in full force, I decided to make two large […]

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