Easy Strawberry Rhubarb Jam
As you may know, I am from Ontario, Canada and honestly you’d be hard-pressed to tell me that there’s anything better than a peak season Ontario strawberry! I’m lucky that my Mom and her husband have a very healthy rhubarb plant that grows more stalks than they know what to do with. So this year, I made a deal with my Mom to trade some of her rhubarb for some of this jam. The recipe is incredibly simple and just takes a bit of patience waiting for everything to release it’s juices… but the wait is worth it. It’s delicious on your morning toast, scooped on pancakes or waffles or even swirled into your favourite vanilla ice cream!
Easy Strawberry Rhubarb Jam
Makes about 2 1/2 cups of Jam
Tools: Glass jar(s), sharp knife and cutting board, large bowl, wide saucepan or skillet, spatula.
Ingredients:
3 heaping cups of strawberries (we used Ontario field strawberries)
3 heaping cups of rhubarb
1 1/2 cups white sugar
If using glass jars to store your jam, boil them and their lids for 5 minutes before starting to make the jam.
Wash strawberries and chop into quarters. Wash rhubarb and cut into 1/2 inch pieces.
Transfer cut fruit into a large bowl, add the white sugar and mix to combine. Allow to sit out, covered for 30-45 minutes for the juices to come out.
Pour mixture into a wide saucepan or skillet. Cook over medium high heat, stirring regularly, until lightly boiling. You’ll see some foaming but this will settle down towards the the end of cooking. Once lightly boiling you will need to stir constantly and cook for 20-25 minutes until the jam is thick to your liking (I waited until I could make a trail in it with my spatula that did not fill back in).
Remove from heat and transfer to your jars, leaving them open to cool completely.
The jam will keep for about 4 weeks in the fridge.
Happy eating! Xo