Strawberry-Rhubarb Jam

Name: Strawberry-Rhubarb Jam
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 3 1/2 cups
Ingredients: 5 cups chopped rhubarb (about ten 12-inch stalks); 3 cups quartered hulled strawberries (about 1 pound); 2 1/2 cups sugar; Zest of 1 lemon plus 2 tablespoons lemon juice; Kosher salt

Getting reviews...

Level: Easy

Total: 1 hr 45 min
Active: 10 min

Yield: 3 1/2 cups

Strawberries and rhubarb are a quintessential spring pairing and making jam with them is a wonderful way to preserve some of their bright flavor long after the season is over. In this recipe, we've bumped up the tart rhubarb to help balance the sweetness of the strawberries and sugar. We've also suggested ways to boost the flavor with simple mix-ins. This jam makes a delicious topping for ice cream or yogurt, or a simple and elegant way to fill a cake in place of frosting.

Level: Easy

Total: 1 hr 45 min
Active: 10 min

Yield: 3 1/2 cups

Ingredients

Deselect All

5 cups chopped rhubarb (about ten 12-inch stalks)

3 cups quartered hulled strawberries (about 1 pound)

2 1/2 cups sugar

Zest of 1 lemon plus 2 tablespoons lemon juice

Kosher salt

Directions

Toss the rhubarb, strawberries, sugar, lemon zest and juice and 3/4 teaspoon salt in a large saucepan to combine, then mash slightly to release some of the berry juice. Set aside for 10 minutes to allow the mixture to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
Place the saucepan over medium-high heat. (See Cook's Note for flavor additions.) Bring the mixture to a boil and then reduce the heat to medium low, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 1 1/2 hours. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or spoon through the jam. If the jam holds its shape and thickness, remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, covered tightly. Jam will keep in the refrigerator for up to 6 months.

Cook’s Note

Try these suggested additions for depth of flavor: 1) Add 1 teaspoon freshly cracked black pepper to the mixture before cooking. 2) Scrape the seeds and add the pod of 1 whole vanilla bean, split lengthwise, into the mixture before cooking (remove the pod before storing). Or use 2 teaspoons vanilla-bean paste. 3) Add 2 tablespoons balsamic vinegar to the mixture just before removing from the heat.