Strawberry season is in full swing, and I have been enjoying those juicy berries every chance I get. Normally, I just rinse them and pop them in my mouth. Easy and delicious.
Occasionally, I feel the need to do more. I searched through my bookmarked recipes and found plenty of options, but I wasn’t really in the mood for a dessert. Then I came across a recipe for jam. Hmmmm…what do you eat jam with? Bread. And you know how I love carbs.
Normally I wouldn’t consider jam a viable option because I’m too lazy to fiddle with the canning process. However, with this version you could freeze the extra jam. Sold!
The jam tastes excellent. Sweet from the berries with a little bit of bite from the rhubarb. It’s excellent on toast, english muffins and buttermilk scones. I’ll be sharing a delicious scone recipe on Friday, so be sure to come back and check it out. In the meantime, make this jam now, and you’ll wake up every morning eager to slather this jam over your morning toast.
Strawberry Rhubarb Jam
Recipe from Tracey’s Culinary Adventures
Makes about 4 cups
- 4 cups sliced fresh strawberries
- 4 cups sliced rhubarb
- 2 cups peeled and cubed Granny Smith apples
- 2 3/4 cups sugar
- 1/4 cup freshly squeezed orange juice
- 2 tablespoons orange zest
- Combine all of the ingredients in a large heavy-bottomed saucepan.
- Set the pan over medium heat and cook the mixture until it boils or 212 F on a candy thermometer, stirring frequently.
- Continue to boil for about 30 minutes more, or until the jam is thick. You can mash the fruit if you want a smoother consistency. The strawberries and rhubarb break down nicely but I did need to mash the apples a bit.
- Cool to room temperature then transfer to an airtight container and refrigerate for up to 2 weeks or freeze for up to 6 months.
I don’t have a candy thermometer and it turned out great for me.