Strawberry Rhubarb Jam

This brightly colored, soft-set jam is sweet and tart and perfect for spooning over cake, toast or a scone.  It fills about 7 half-pint jars, with a bit left over. Just place any extras in a sterilized jar in the fridge and consume it within 3 weeks.

Prep time: 15 minutes
Total time: about 1 hour
Yield: 5 1/2 cups


2 pounds strawberries
1 pound rhubarb, sliced into 1/2 inch lengths
1 cup water
zest from one lemon
juice from one lemon
2 cups sugar


1. Rinse and drain the berries. Remove the stems and hull them. Cut berries into a uniform size and place in a heavy, non-reactive 8-quart saucepan. Add the rhubarb, lemon zest and water. Bring to a boil, reduce heat and simmer for 15 minutes.

2. Add lemon juice, and then sugar in 1/2 cup increments, waiting until the liquids come to a simmer before adding more sugar. Cook over medium heat for 10 minutes longer, stirring regularly to prevent sticking. Jam will reach a temperature of 212 degrees Fahrenheit. When bubbles are thick and the jam spits when stirred, turn off the heat.

3. Skim off foam. Fill hot, sterilized jars to within 1/4 inch from the top. Wipe the rims clean (with a clean cloth), attach new lids and screw on caps tightly. Process in a pot of boiling water, submerged by one-inch for 10 minutes. Remove jars and cool on a towel. Jar lids should produce a "ping" sound when they vacuum seal is complete. Store any un-sealed jars in the fridge and consume within 3 weeks.