One thing I absolutely love about summer is the influx of fresh fruits and veggies! In Hawaii, most things are in season year round, so I wasn't used to having unsweet fruit in the winter. It has made me really appreciate good fruit come summer time!
Last summer was the first time I had a strawberry rhubarb pie, and I have been totally obsessed since. Strawberries are my favorite fruit and the addition of rhubarb adds a nice tart flavor. This week the farmers market at union square had so many fresh things to choose from! I came home with a bunch of strawberries and rhubarb for jam. This is the best jam I have ever had, and I do not like most jams. Its nice and tangy, not too sweet!
What you will need:
- 1 lb fresh strawberries
- 1 lb rhubarb
- 1 1/2 cups white sugar
- 1 lemon, juiced and zested
- 1 3 oz package of liquid pectin
How to make Strawberry Rhubarb Jam:
Clean the strawberries and rhubarb. Quarter the strawberries and cut the rhubarb into 1/4 to 1/2 inch pieces. Combine the strawberries and rhubarb in a large bowl and add the sugar. Let sit for about an hour to get the juices flowing.
Prepare water bath and canning jars.
Add strawberries, rhubarb, sugar, pectin, lemon juice, and lemon zest to a pot or pan (I used my new Le Creuset dutch over!) Cook until thick, about 220 degrees. You can also test the jam, by putting a little bit onto a cold plate (leave one in the freezer while preparing everything else), if it gels on the plate, its ready.
Jar the jam and process for 10 minutes. Let cool overnight on top of a folded kitchen towel.
Enjoy!
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