Strawberry Rhubarb Jam
This Jam / Jelly is SO easy and bottles up the best of early summer in a way that few other things can. I mean; we all love an amazing Strawberry Rhubarb Pie, but after the first day it isn’t as good. SO – when you make a jam you can enjoy that same amazing fresh flavor day after day (for a least as long as your jam lasts).
When Mr. Chef first tasted this he said it reminded him of the inside of a Pop-Tart (in the best way possible). We typically do not overly sweeten our foods and our kids eat super healthy so although this may have a slightly lower sugar content than other jelly/jam recipes out there it is still PLENTLY sweet for all to enjoy !
Rhubarb Jam
- 3 cups rhubarb
- 2 cups strawberry
- ½ cup sugar
Chop the Rhubarb into small pieces. Dice the strawberries into chunks. Add the sugar right to the fruit and mix well. Allow to sit for 30 minutes until the juices are mostly released
Place the Rhubarb, Strawberries, Sugar, & all the juices into a small pan over medium-low heat.
Stir continuosly for about 20 minutes until you can run your spatula on the bottom of the pan and leave an open path-way, Your fruit should be pretty much all combined into jam without many chunks at this point
Place into a small jar (or jars), allow to cool & keep in the fridge for up to a month.
Feel free to leave out the Strawberries OR leave out the Rhubarb in here as you choose. You’ll need slightly less sugar if you use more strawberries, but the method is totally the same and easy to sub in your favorite fruits.
And I leave you with this, Today’s Question of the Day… What is your favorite way to enjoy Rhubarb OR Strawberries!?
7 Years Ago… JUNE is National Seafood Month!