Strawberry Fields Forever Lets Make Jam Recipes

STRAWBERRY RHUBARB JAM

Strawberry Rhubarb Jam image

After touring a local strawberry farm where I learned everything about my family's favorite berry, I am sharing with you my favorite way to save summer in a jar, this recipe for Strawberry Rhubarb Jam.

Provided by Laura Bashar | Family Spice

Time 6h30m

Number Of Ingredients 4

Ingredients

1 lb chopped strawberries
12 oz chopped rhubarb, about 2 stalks
1 1/2 cup granulated sugar
1 lemon, juice and grated zest

Steps:

In a large 4-quart pot mix chopped strawberries, chopped rhubarb, sugar and lemon juice and grated lemon zest together to combine.
Let strawberry mixture sit for at least 4 hours or up to overnight to macerate and release the fruits' juices.
Transfer mixture to a heavy pot and heat over medium heat.
Bring the mixture to boil slowly, stirring often to prevent sticking.
Reduce temperature to medium-low if and cook until thickened, approximately 1 hour.
Use a potato masher to break down the bigger chunks of strawberries. If you want a smoother jam, use a hand blender and blend everything in the pot.
Store in an airtight container in the refrigerator. If hot water canning click here.

Nutrition Facts : Calories 43 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 oz, Sodium 1 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

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