During the early summer, there’s nothing better than a fresh picked strawberry. We’ve been celebrating the season by incorporating those luscious berries on just about anything and everything – salads, muffins, yogurt, ice cream – and of course, jam.
Our no-fail recipe for strawberry rhubarb jam couldn’t be easier. The below recipe yields just over 1 cup of jam (or about enough to fill one 10 ounce canning jar), but can easily be doubled if you have a bumper crop of berries to deal with. If you are so inclined, and want to make enough jam to store, follow the USDA’s instructions for safe and proper canning. Unprocessed jam will keep for up to 2 weeks in the refrigerator.
Strawberry Rhubarb Jam with Mint
1.5 cups rhubarb cut into 3⁄4″ x 1⁄2″ cubes
1 cup hulled and quartered strawberries
1 cup sugar
1.5 teaspoons fresh lemon juice
1 teaspoon minced fresh mint (optional)
1. Combine the ingredients in a 4-qt. saucepan over medium heat. Bring to a boil and reduce heat to medium-low; cook, stirring occasionally, until the rhubarb breaks down and the jam has thickened, about 45 minutes.
2. To determine whether jam has set, place a small spoonful on a chilled plate; if the dollop of jam holds firm and doesn’t get runny around the edges, it is ready. If it runs, continue to cook for another 10 minutes.
3. Remove jam from heat and stir in mint if using.
4. Place jam in a clean jar or container and keep refrigerated for up to 2 weeks.
Recipe adapted from Saveur.com
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