Strawberry-Rhubarb Refrigerator Jam



Several weeks ago, I visited my local farmer's market and was surprised to find rhubarb at one of the stands. I had never seen it before in any of the grocery stores or markets here on Long Island.  So, without really knowing what to do with it, I quickly snatched up a bundle.  

When I got home, I went to my trusty friend, Google for instructions on how to prepare rhubarb.  I learned that it can be cleaned, chopped and frozen for later use... so that's what I did.  The rhubarb would chill in my freezer until I figured out what to make with it.  



The most common rhubarb recipes I've come across are for some variation of strawberry-rhubarb pie, tart, or cake.  But then the heatwave hit and I had no interest in turning on my oven.  So, jam it was.  I wanted to keep it simple and be able to recognize the rhubarb since this was my first time even tasting it.  I had taken a nibble of it raw and was pretty taken aback at how tart it was.  I get it now.  Rhubarb and sweet strawberries make a happy couple.  Enjoy it on toast, swirled into yogurt, vanilla ice cream or on its own... 

Strawberry-Rhubarb Refrigerator Jam

Yield: about 2 cups

Ingredients:

2 cups strawberries, rinsed and hulled, chopped
2 cups rhubarb, rinsed, chopped into 1/2-inch pieces
1/2 cup + 1 tablespoon organic cane sugar, divided
juice of 1/2 lemon
1 tablespoons honey

Directions:

In a large, non-aluminum bowl, toss the chopped strawberries and rhubarb with 1 tablespoon of sugar and the lemon juice.  Set aside and let macerate for 10 minutes.

In a medium sauce pan, heat the macerated strawberries & rhubarb with the remaining sugar as well as the honey.  Bring to a rolling boil and turn the heat down to low-medium.  Use a potato masher or wooden spoon to mash down the fruit in the pan while cooking.

(For a smoother jam, take berries off of heat and let cool for 10 minutes.  Then, carefully pour into blender or food processor and pulse until desired consistency.)

Stirring occasionally, continue to cook berries on low for about 20-25 minutes or until mixture has thickened. To check if the jam is ready, drop a spoonful of jam onto a plate and tilt slightly - it should slowly glide down the plate and not be runny.

Spoon jam into glass jar(s) and cover with lid to refrigerate or plastic containers to freeze. If refrigerating, jam can be enjoyed up to two weeks.

Source: Adapted from Strawberry Refrigerator Jam on Sweets by Sillianah.
Print Friendly and PDF