Recipe Courtesy of SavingTheSeason.
Yields 4 pints jam (5 pints x 8 oz or 6 pints x 4 oz)
- 2 pounds rhubarb, 7 cups cut in a rough dice
- 3 pounds strawberries, 9 cups cut as pictured ABOVE
- 4 cups sugar
- zest 1/2 Meyer lemon
- 2 tablespoons Meyer lemon juice
- Prep rhubarb first: trim ends off stalks, cut into three-inch matchsticks, then make a rough dice as shown. (If working by weight, you don’t have to dice the rhubarb; it’s just to give you a better measure if working by volume.) Toss trimmed rhubarb with half the lemon juice, half the zest and half the sugar. Set aside to macerate.
- While the rhubarb macerates, prep strawberries: rinse quickly, remove cap and cut into quarters or smaller equal parts. Toss with remaining lemon juice, zest and sugar and set aside.
- Once the rhubarb-sugar mixture has begun to shed water-after a half-hour or more-turn into a preserving pan, and cook over a medium flame for 10 minutes, stirring vigorously all the while, until rhubarb has begun to soften.
- Add strawberries and, continuing to stir vigorously, reduce over a lively flame to the jell point. This should take about 10 minutes-but don’t worry if it requires longer on your stove. If you want a finer, more consistent texture, you can really break up the remaining fruit chunks during the last two minutes with a wire whisk.
- Ladle hot jam into prepared half-pint jars, seal and process in a boiling-water bath for 10 minutes.