Rhubarb and Strawberry Jam
Description
Homemade preserves keep for a long time. Until that wonderful time when fruits, berries, and vegetables are sold in abundance at the market for almost nothing, we still have a little wait ahead—but that doesn’t mean we can relax and forget about preserving altogether. It’s time to harvest rhubarb and make the most delicious rhubarb and strawberry jam. This is an excellent choice for anyone who loves unusual combinations and isn’t afraid to experiment. Rhubarb has a fairly tart, tangy flavor, while strawberries, on the other hand, are a sweet berry. Add a little lemon juice and the taste will be exquisite. For me, this rhubarb and strawberry jam recipe is one of my favorites, because I don’t really like cloyingly sweet jam—this kind, with a pleasant tang, suits me perfectly. You can enjoy it simply with tea or coffee, spread it on a slice of bread or bun, or bake a wonderful pie with it—in short, there’s always a use for it. The jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
First, we clean the rhubarb and wash it thoroughly, then cut it into small pieces.
- 2
Step 2
Sprinkle the chopped rhubarb with sugar and leave for 2–3 hours so it releases its juice.
- 3
Step 3
Then we transfer the rhubarb together with its juice into a small saucepan and place it on the heat. Bring the mixture to a boil, skim off the foam, and simmer the rhubarb for 10 minutes over low heat.
- 4
Step 4
While the rhubarb is cooking, we rinse, clean, and cut the strawberries into pieces.
- 5
Step 5
After 10 minutes, transfer it to a saucepan, mix everything together, and cook the jam for another 20 minutes. A few minutes before the end of cooking, pour the juice of one lemon into the saucepan and mix everything again again.
- 6
Step 6
Spread the hot jam into sterilized jars and seal them. The jam turns out very fragrant and incredibly delicious — I'm sure you'll love it.