Strawberry Rhubarb Jam

By • June 6, 2012 0 Comments

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Author Notes: I had intended to just buy jam from the grocery store for a jam tart recipe that I was planning to make, but when I forgot to put it on my grocery list the jam went unpurchased and I decided to make it from scratch instead.

The result was this delicious strawberry rhubarb jam that is very sweet and has the perfect thick, sticky jam texture. It makes a great filling for a jam tart, thumbprint cookies, or just a topping for scones.
Samantha Angela

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Makes 3 cups

  • 1 pound rhubard, diced into 1/2? cubes
  • 1 pound strawberries, hulled and sliced
  • 3 cups granulated sugar
  • 2 limes
  1. In a medium bowl add the rhubarb, 1.5 cups of sugar, and the juice of 1 lime. Stir until thoroughly combined. In a separate bowl combine the strawberries, the remainaing 1.5 cups of sugar, and the juice of 1 lime. Stir until thoroughly combined. Cover both bowls and place in the fridge for at least 3 hours or overnight to allow the fruit to macerate and the juices to be drawn out.
  2. Drain the liquids from both the strawberry and the rhubarb into a large heavy bottomed pot or dutch oven over medium heat. Bring the juices to a simmer, stirring often, for 15 minutes or until the juice has started to thicken.
  3. Add the fruit and continue to simmer, stirring often, for another 15 minutes or until the jam reaches 95*C or 200*F.
  4. Remove the jam from the heat and leave it on the stove to cool. Transfer to a bowl and refrigerate overnight. My jam was perfect consistency the next day when I took it out of the fridge, so I jarred it as it was. But if your jam isn’t thick enough then simmer the mixture again the next day, remove from the heat, allow to cool, and refrigerate overnight again.

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