Strawberry-Rhubarb Jam
Ingredients
- 4 cups strawberries hulled and halved (~ 1 pound or 1 quart)
- 7 cups rhubarb cut into ½” cubes (1-½ pounds)
- 3 cups sugar
- 2 tablespoons freshly squeezed lemon juice ~1 lemon
- 1 tablespoon vanilla bean paste or one vanilla bean scraped
Instructions
- Add all ingredients to a large pot (at least 5 quarts) and set over medium heat.
- Once the mixture begins to bubble, reduce heat to medium-low. You may need to adjust the heat – you want it to continue to bubble but not too much, especially when stirred.
- Continue cooking, stirring occasionally, until the mixture has thickened and looks like jam.
- This takes about an hour and is done when it reaches 215˚F on an instant read thermometer.
- Cool jam to room temperature.
- Transfer to one cup containers.
- Refrigerate for up to two weeks or freeze for up to three months.
Notes
* Don’t worry if your strawberry or rhubarb pieces are a bit too large as they will break down when cooking.
* While I used jars to store the jam, I either refrigerated or froze them as I’m not one for canning. You could easily sterilize the jars and save it for a year on the shelf if you prefer.
* While I used jars to store the jam, I either refrigerated or froze them as I’m not one for canning. You could easily sterilize the jars and save it for a year on the shelf if you prefer.
