Spring is rhubarb season! My usual rhubarb plug unfortunately dug up all their rhubarb so now I have to go to the grocery store for rhubarb. Last year featured a Blueberry Rhubarb Jam, but this year I’m really into the strawberries. It doesn’t feel like strawberries should quite yet be in season yet, but it seems every grocery store has them on sale.
One of my favorite uses for strawberry rhubarb jam is to swirl it into my breakfast bowl of yogurt and granola for a perfect start to the day.
Ingredients:
Rhubarb – I know there are a lot of people that don’t like rhubarb, but honestly I don’t think you can “taste” rhubarb here. It’s really just adds color and tartness to the jam.
Strawberry – I used an entire pound of strawberries for this, but feel free to reduce the recipe down for a smaller quantity. I kept the strawberries large (I only quartered them) to leave more fruit texture in the final jam.
Strawberry Rhubarb Jam
Equipment
- heavy bottom pot
Ingredients
- 2 cups rhubarb diced
- 16 ounces strawberries quartered
- 1 cup sugar
- 1 tsp salt
- 1 tbsp lemon juice
Instructions
- In a heavy bottom pot, add all ingredients on medium heat and gently stir.
- Rhubarb and strawberries will begin to cook and sugar and salt will dissolve.
- When mixture begins to simmer and all fruits have wilted, continue simmering for 30 minutes, stirring every few minutes.
- Allow mixture to reduce about half-way.
- Allow to cool completely and transfer to storage container.
Looking for more rhubarb? Try Cinnamon Apple Rhubarb Loaf or Blackberry Rhubarb Muffins.