Hello out there! It’s been a while, and I’ve been a bit lazy when it comes to this blog. I think I lost momentum once school ended, but I am back and ready to get on top of this thing again. A few updates….I finally got a job, yipee. I also start summer school June 7th, so I’m trying to get all my relaxing in before that begins. We’ve been out of town a lot, two trips to Flagstaff and a few to Phoenix. It’s been a very fun beginning of summer.
Now that you’re up to speed, lets talk about jam, strawberry rhubarb jam to be exact. If you’re like me and follow about 70 food blogs (totally not joking), you would have seen the explosion of rhubarb recipes. Rhubarb Raspberry Betty, Strawberry Rhubarb Crumble, Rhubarb Sponge Pudding, and even a Rhubarb Cocktail!. I had never had rhubarb before and I began to feel extremely left out of the party. I decided to jump right in and try and make jam. First of all, it’s very easy to make, and second of all its freaking delicious. I’ve now countered any excuse you would use to try and get out of making this.
Strawberry Rhubarb Jam
Adapted from this Blueberry Rhubarb Jam recipes
- 2 c. Rhubarb, chopped in 1 inch pieces
- 4 c. Strawberries
- 1/2 Tsp. Lemon rind, grated
- 1 Tbs. Lemon juice
- 1/2 c. Water
- 2 c. Granulated sugar
I halved the original recipe because I didn’t need a lot of jam, but if you do just double the recipe provided here. Also, because I was using strawberries instead of blueberries I had to account for the increased moisture content of the strawberries. I did this by cutting the amount of water in half.
- In a large saucepan, combine rhubarb, strawberries, lemon rind, lemon juice and water. Stirring it frequently, bring to a boil, then turn the heat down and let it simmer for about 10 minutes.
- Pour in sugar and increase heat to high letting it rapidly boil, stirring frequently, until the jam reaches between 218-220F. I didn’t have a thermometer at that moment so I just let it go for about 10-15 minutes. Also, this part did make a mess so if you’ve got a very large sauce pan I would recommend using it so you don’t end up with jam ALL over your stove.
- Remove the jam from the heat and skim off the foam that has developed on the surface and stir for about 4 minutes to evenly distribute the fruit.
- At this point I cooled the jam in an ice bath and then let it sit in the fridge over night.