Last week I got excited and bought a full flat of strawberries from Mariquita Farm without a plan to use them. I froze two quarts and sliced and tossed the remaining berries with a couple of teaspoons of granulated sugar to make a light syrup, and refrigerated them while I thought about next steps.
The next day, I was at the grocery store and spotted some pretty darn good looking red rhubarb stalks in the produce aisle. Being rhubarb season, the store was running a special promotion. I selected two medium sized stalks and headed over to the baking goods aisle for a bag of sugar. It was time to make strawberry-rhubarb jam!
We don’t eat a lot of jam at our house, but we like having a good homemade jar around when we want a peanut butter and jam sandwich or a fruit topping for ice cream.
The best thing about this recipe, other than being delicious, is that you can pack the slightly cooled jam into a clean mason jar and refrigerate. No need to haul the canner out for one pint!
This recipe works best if you have already chilled your sliced the berries tossed with a couple of teaspoons of sugar the day before preparing the jam. The berries are still fresh but the berry’s cells have started to break down, allowing for quicker cooking time without added pectin.
We got through the case of berries without wasting them so I’m pretty happy about that.
Strawberry Rhubarb Refrigerator Jam
- 2 cups sliced strawberries
- 2 medium stalks of chopped rhubarb
- 2 cups plus 2 teaspoons of granulated sugar (I use organic cane sugar)
- 1/2 teaspoon salt
- 1/2 teaspoon fresh lemon juice
- 1/8 teaspoon ground pie spice or cinnamon
Combine the fruit with the berry syrup from the bowl and all of the other ingredients into a non-reactive saucepan and place it over medium-high heat. Bring the fruit to a boil and stir regularly to avoid scorching. You may need to adjust the heat to keep the fruit at a boil without letting it bubble over the side of the pot.
The jam should take about 20-30 minutes to cook, but every cook surface is different so keep a close eye and know that time will vary. The jam will be quite syrupy while it’s hot, but it will thicken as it cools. Cover with the lid and refrigerate.