Super Easy Strawberry Rhubarb Jam

I made this tart tangy jam about two weeks ago. I didn’t use any recipe, mainly because I’m terrified to use the amount of sugar typically used in jams. Luckily, it came out good, really good actually. So good that I decided to write down this recipe to share with you. Preserving fruit isn’t that difficult and it’s a great way to prevent ripe fruit from ending up in the compost bucket.

Super Easy Strawberry Rhubarb Jam

Ingredients
5 stalks of rhubarb, ends removed and chopped
4 pints ripe strawberries, hulled and cut in half
3 cups of sugar (a lot less than a typical jam, I like it tart)
Juice of one lemon

Special Tools
Good solid stainless steel well made pot!
Wooden spoon

Instructions

Any jam purist might not go this route but I like to make any preserved fruit as simple as possible. Two things that I’m doing different are that I’m not cooking the rhubarb and strawberry separately and there is no pectin in my recipe.

Throw everything in the pot, except 2 pints of strawberries, and bring to a quick boil. Stir the mixture while it starts to break down. Skim off the froth that rises to the top. Turn heat down to a simmer and cook (constantly scraping the bottom of the pot) until the mixture starts to thicken (approx 1/2 hour). Add the remaining berries and let cook for another 10 minutes; take off the heat. As it cools it will start to thicken more.

To serve
Serve on ice-cream, over cake or eat with a spoon! Good stuff!

This entry was posted on Tuesday, May 27th, 2008 at 11:01 am and is filed under Sweet Treats , jam recipe, low sugar, rhubarb, strawberry. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.