When rhubarb season comes to Minnesota I am a woman on fire. The season is limited and every year I have classics I want to make (pie) and experiments to embark upon (barbecue sauce).
One of the first things I make is a staple item: a simple stove top strawberry rhubarb jam. I don’t even bother to water bath and properly can it because we eat through it so quickly. I typically end up making several batches and it never seems to last.
Thankfully, it’s a quick recipe to throw together – and makes a great spring/summer gift for friends and family. We’ve been doing some curbside drop offs to share the love over the past few weeks.
Strawberry Rhubarb Jam
20
minutes40
minutes2ish
pintsI like to go light on the sugar so the rhubarb flavor can shine through. It’s unique tartness shouldn’t be masked, but rather contrasted and elevated through the sweetness of the sugar and strawberries.
Ingredients
1 lb. strawberries, rinsed and hulled, roughly chopped
1.5 lbs. rhubarb, leaves removed and chopped into 1/2 inch chunks
3/4- 1 cups granulated sugar
1 tbsp. lemon juice
Directions
- Place all ingredients except for the lemon juice, in a large pot and mix together. Cook over a medium heat, stirring often, until the rhubarb and strawberries begin to sweat and the mixture begins to bubble, about 10 minutes.
- Lower to a simmer and continue cooking, stirring frequently, until the rhubarb and strawberries break down and some of the liquid has evaporated. When you stir, it should leave a nice coating on the spatula, about 15 to 20 more minutes.
- If you want a smoother texture, use a potato masher to help chunk break down.
- Taste test to see if if suits your sweetness level – if not add a little more sugar and cook for a few more minutes to allow it to dissolve. Remove from heat and add lemon juice.
- Store in jars and refrigerate once cooled. Consume within 3 weeks (no prob).
