Hi everyone! Thank you for taking time out of your day to come visit! I think you’ll love what I made for you today! Jam. Yummy jam. And not just any jam…Strawberry Rhubarb Jam.
I’m noticing lately that I’ve got a love affair with the strawberry-rhubarb combination! I think it’s because rhubarb seems to be more readily available this year…I remember last spring there was none to be found anywhere. But this year the grocery stores are full of it, and I’m loving it!
Don’t be afraid of making jam. The kind of jams that I make are small batch jams (I also made an Easy Peach Jam) that require no pectin and you don’t even have to seal the jars. Because the batches are so small (2 1/2 to 3 cups), and because this jam can be refrigerated for up to 4 weeks, it’s really just more of a hassle to seal the jars. 4 weeks is plenty of time to finish every last drop of this sweet goodness!
So go for it! Whip up some jam!
And just a word of caution…don’t forget to watch your jam while it’s cooking, because you don’t want it to burn and turn black near the bottom of the pan. Don’t go and get all distracted by various social media outlets. You might then have to run out in sweat pants and a dirty shirt in the pouring rain to the grocery store to get more ingredients and start all over again. You know, if that were to happen. Just sayin.
Easy Strawberry Rhubarb Jam
This is a small batch of jam, making about 2 1/2 cups.
Prepare your jars by boiling the lids, rings and jars in boiling water for 5 minutes.
Cut up the strawberries into small chunks.
Cut up the rhubarb into small chunks (about 1/2 inch pieces).
In a glass bowl combine the chopped strawberries, rhubarb and sugar. Mix well, and let sit for 30-45 minutes, to allow all the juices to come out.
After this time, transfer the fruit mix to a wide saucepan or skillet, and stirring constantly, cook over medium heat until it is gently boiling. You will notice a foam will develop, but don't worry this will go away.
Keep cooking, and stirring until the mixture thickens. You must, must stir constantly or your jam will burn. As well the constant stirring will help to prevent the jam from splattering out of the pan. You will likely need to cook the jam for 20 or more minutes.
You will know that the jam is ready when the mixture is thick enough to leave an open trail behind the spoon. See the photo below.
Remove from heat, and let cool completely before serving.
Because the batch of this jam is so small (2 1/2 to 3 cups), and because this jam can be refrigerated for up to 4 weeks you don't really need to seal the jars. It's really just more of a hassle because 4 weeks is plenty of time to finish every last drop of this sweet goodness!