Tuesday, June 23, 2015

Strawberry Rhubarb Jam - No Pectin

1-1/2 lbs Fresh Strawberries, chopped
1-1/2 lbs Rhubarb, diced
2 cups sugar(more or less to taste)
2 Tbsp. Lemon Juice

Combine all ingredients in a non-reactive bowl and let sit for 4+ hours.  Pour the contents of the bowl into a saucepan and simmer over medium heat, keeping it just at a slow boil for around 20 minutes or until thickened(somewhat like apple butter).  If you want it smoother, puree with an immersion blender.

Makes 2 pints.

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