I’ve never made jam before. I looked all over the internet, trying to find the “perfect” jam recipe. This is what I sound like talking to my computer as I look through recipes…
I finally decided that there wasn’t going to be a perfect recipe to fit my needs. By the end of it I had read over 20-30 recipes and gotten the gist of the process. So, I took what I liked of each of those recipes and made a completely new one.
And I think it turned out pretty well! Everyone liked it which is always a good sign. I may have overcooked mine a bit. It was ready after 35 minutes of cooking at a boil but I got nervous and let it go longer, so it turned out more like preserves which I was okay with.
But I tasted it after 35 minutes and it was sooo good then too! I put this jam on literally everything. Remember those rosemary pepper scones I posted last week? The jam went on those for sure.
I also had it on crackers, toast, english muffins, peanut butter and jelly sandwich, I don’t even know what else. Simply delicious. This may not be the most traditional jam (i.e. no pectin and no processing/canning) but it certainly is the most delicious jam I’ve ever tried!
Strawberry Rhubarb Jam
- 3 cups strawberries (hulled, sliced and mashed)
- 2 1/2 cups rhubarb (finely diced)
- 5 cups sugar
- 2 tbsp lemon juice
- 1 pinch of salt
- In a large pot, mix together strawberries and rhubarb.
- Add the sugar, lemon juice, and salt and stir until the fruit is well coated.
- Cook over medium-high, stirring frequently, until the fruit comes to a rolling boil.
- Then reduce the heat a bit so that the fruit is still boiling but not so rapidly.
- Continue cooking for 30-40 minutes while continually scraping around the sides, checking that the bottom isn't burning and skimming off any foam.
- You will know when the jam is ready when it passes the "wrinkle test" (Something I learned from David Lebovitz's blog). Place a small plate in the freezer for at least 20 minutes. Take the small plate out of the freezer, place a little dollop of jam in the middle of the plate. Place in back in the freezer for a few minutes and take it back out. Nudge the jam with your finger. If it wrinkles when you do that, the jam is ready. If you have a candy thermometer, great. The jam should reach 220F.
- Take the jam off the heat and ladle into mason jars, cover and store in the refrigerator for up to a week.