Strawberry Rhubarb Jam
Strawberry Rhubarb Jam is probably the loveliest and most fragrant of jams - bright pink and perfectly sweet-tart, it is wonderful on jam, cake, or just eaten with a spoon.
Ingredients
- 6 pints strawberries, hulled and sliced
- 4 stalks rhubarb
- 1 cup honey
- ¾-1 cup sugar
- ½ lemon juiced
Instructions
- In a large, heavy bottom saucepan, mix the sliced strawberries and rhubarb with the honey and sugar. Turn the heat to medium, and cook, stirring, until the honey and sugar melts and the strawberries and rhubarb get juicy. You may need to use two pots.
- Bring the mixture to a boil and stir in the lemon juice. Reduce heat and simmer for about 30 (or more) minutes; you want the jam to reduce and thicken before removing from heat. Try the spoon test - dip a spoon into the pot of jam to check the consistency of the jam; if it's very thin and liquidy you want to keep it cooking for awhile longer - every so often.
- When the jam has thickened, spoon/pour into prepared sterilized glass jars. Can the jam or keep in the fridge for 2 weeks. Jam will further thicken as it cools.
Did you make this recipe?Let me know in the comments how it went!