Strawberry rhubarb jam



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Summer is strawberry picking season. Make a day of it at your local farm and come home to your own jam session. 

Strawberry Rhubarb Jam

5–6 cups chopped rhubarb
3 cups quartered strawberries
3 cups sugar
1 tbsp. lemon juice

Combine everything in a large pot and bring to a boil over medium-high heat. Reduce to medium low and cook, stirring often, until the rhubarb breaks down and the mixture thickens and turns jam-like. It should take about 45 minutes. 

To determine whether it’s ready, drop a spoonful on a cold saucer (put it in the freezer for a few minutes) – it should look like jam. If you like runny jam, leave it runny – if you like it thicker, cook it a little longer. 

Makes 8 cups.

 

Originally published in ParentsCanada magazine, June/July 2014.

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