Growing up, we had a bed full of strawberry plants that stretched along the entire Western side of our house. It was one of my chores to make sure to keep them watered, and to pick them. And when we had far more strawberries that were ripe than we could eat in the next day or two, we’d make jam.
As an adult, I discovered the joyful combination of strawberries and rhubarb, and I was hooked. The rhubarb is a nice way to keep the strawberries’ sweetness from becoming overpowering. Every summer, I’d make a strawberry and rhubarb pie or two during peak season.
But this year, I decided to try something a little different and take this flavor combination I love and make jam. And the results? AMAZING! I’ve been eating it on toasted Bread SRSLY sourdough (as seen above), and even used it as the base for a sauce for some pork chops.
Since I no longer have the luxury of a side yard full of strawberry plants, and instead source mine from the farmers market (not to mention my tiny San Francisco apartment cupboards!), this recipe is designed to make about a pint and a half of jam, and to be stored in your refrigerator for up to a month.
Strawberry Rhubarb Jam
- 3 cups rhubarb Chopped into 1 centimeter chunks.
- 3 pints strawberries Remove stems and cut in half lengthwise.
- 3 cups sugar
- 1 lemon Juice of 1 lemon.
- Add sugar to rhubarb in a large bowl and let sit for 30 minutes.
- Add strawberries and lemon juice, stir to combine.
- Pour into a large pot and bring to a boil.
- Simmer jam for 3-40 minutes, until thick enough to coat the back of a spoon.
- Pour into sterilized jam jars and seal.
- Place jam jars in reffrigerator, on top of a hot pad to avoid damaging your shelves.