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Homestead Strawberry-Rhubarb Jam
Prep: 20 minutes
Cook: 30 minutes
Servings: Makes about 3 cups
A Taste of Sunshine and Spring
There's a reason some pairings are classics. The sweet, sun-kissed flavor of fresh strawberries and the tart, earthy notes of rhubarb create a beautiful harmony. This jam is like bottling a perfect spring day, ready to be enjoyed on toast, scones, or swirled into yogurt.
Materials
- 2 lbs fresh strawberries, hulled and quartered
- 1 lb fresh rhubarb, trimmed and chopped into 1/2-inch pieces
- 3 cups granulated sugar
- 1/4 cup fresh lemon juice
- 1 vanilla bean, split and scraped (optional)
Preparation
- Wash and prepare the strawberries and rhubarb as described.
- In a large, non-reactive pot, combine the strawberries, rhubarb, sugar, and lemon juice. If using, add the vanilla bean seeds and the pod to the pot.
- Stir gently to combine and let the mixture sit for 15-20 minutes to macerate, which will draw out the juices from the fruit.
Cooking
- Place the pot over medium-high heat and bring to a rolling boil, stirring frequently to prevent scorching.
- Reduce the heat to a steady simmer and continue to cook, stirring occasionally, for about 25-30 minutes.
- The jam is ready when it has thickened and a small amount dropped onto a chilled plate wrinkles when pushed with a finger. Skim off any foam that forms on the surface.
- Remove the vanilla bean pod before jarring.
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