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!


  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 […]