Strawberry and rhubarb is about as classic a combo as they come - think peanut butter meets jelly. Only better. Wrapped up in this easy-to-make jam, these two are a delightful combination. Perfect for wheat buttermilk bread, yogurt, ice cream, pancakes, or even that PB and J {if you're not allergic to peanuts}.
Strawberry Rhubarb Jam - Adapted from One Perfect Bite
4 C rhubarb
3 C strawberries
1 1/2 C sugar
1 T lemon juice
Begin by dicing up the washed strawberries and rhubarb.
Add the strawberries and rhubarb to a large sauce pan. Drizzle in the lemon juice. Then, add the sugar.
Stir to coat.
Heat the fruit veggie mixture over medium high heat until boiling. Stir occasionally
Allow the mixture to cook at a slow boil over medium-low heat for about 1 hour. After 1 hour, remove a spoonful and place it on a chilled plate or small chilled bowl.
If the jam pretty much stays put and doesn't run at the edges, the jam is done. If it's a little runny around the edges, cook for 5-10 more minutes and check again.
Allow the jam to cool slightly in the pan, about 20 minutes. Then, transfer into a canning jar or other storage container. Store in the refrigerator, and use within 2 weeks.
I placed the remaining jam into a freezer safe container, and froze the rest! Alternatively, you can actually can the jam using the procedure Mary shares with the original recipe.
We loved this jam -- especially on buttermilk pancakes. I'm excited that I was able to successfully reduce the sugar in the recipe and get a jam that we enjoyed.
Linked to: Somewhat Simple, Fun with Food Friday, Your Recipe, My Kitchen
