Strawberry Rhubarb Jam
Strawberry and rhubarb are just meant to be together. My super simple, slightly tart strawberry rhubarb jam is the perfect match for morning Greek yogurt bowls, toasted sourdough bread with ricotta, or even atop some vanilla ice cream. I like mine more tart than the usual strawberry jam, so my recipe has more rhubarb which then harmoniously dances on your tongue with the zest and juice of a lemon, allowing for that slight pucker at the end. So head to the farmer’s market and grab the short list of ingredients and let’s get cookin’!
Ingredients
1 pint (16 oz) fresh strawberries, sliced thinly
4-5 stalks rhubarb, roughly chopped into 1 in pieces (discard top of rhubarb stalk)
1.5 cups granulated sugar
Zest of 1 lemon
Juice of half a lemon
Pinch of sea salt
Instructions
Put washed and chopped strawberries and rhubarb in a sauce pan. Add in sugar, lemon zest, and lemon juice. Bring to full rolling boil and add in sea salt.
Reduce heat to allow the mixture to continue simmering and leave on stovetop for about an hour or so until the fruits break down and mixture thickens.
Once mixture has reached a temperature above 220 F and is thickened to your liking.
While the jam is cooking, sterilize four 1-cup jelly glass jars plus their rings and lids. Do this by boiling them in water for 10 minutes. Alternatively, you could boil the lids and run the rings and glass jars through the dishwasher prior to cooking the jam.
Have a very large covered pot of boiling water ready. Make sure there is enough water in the pot that the filled jars, once submerged, are covered by at least 1 inch of water.
Fill each jar with hot jam, leaving at least 1 ⁄4" of space at the top. Place lids on jars, and secure ring bands. Secure just tight enough so that they are hand tightened but you can easily unscrew.
Transfer filled jars to the pot of boiling water and let boil for 10 minutes. Transfer jars, set at least 1" apart, to a clean dish towel and let cool, undisturbed, for 24 hours. You should hear the seals on the lids pop pretty soon after removing from the water.
If any jar is not fully sealed, or you chose to skip the canning process, jam should be refrigerated and used within 2 weeks. Sealed jars will keep, in a cool dark place for up to a year. Enjoy!
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