Strawberry-Rhubarb Jam
Author: Nicole
Ingredients
  • 4 cups strawberries, hulled and halved (~ 1 pound or 1 quart)
  • 7 cups rhubarb, cut into ½” cubes (1-½ pounds)
  • 3 cups sugar
  • 2 tablespoons freshly squeezed lemon juice (~1 lemon)
  • 1 tablespoon vanilla bean paste or one vanilla bean, scraped
Instructions
  1. Add all ingredients to a large pot (at least 5 quarts) and set over medium heat.
  2. Once the mixture begins to bubble, reduce heat to medium-low. You may need to adjust the heat – you want it to continue to bubble but not too much, especially when stirred.
  3. Continue cooking, stirring occasionally, until the mixture has thickened and looks like jam.
  4. This takes about an hour and is done when it reaches 215˚F on an instant read thermometer.
  5. Cool jam to room temperature.
  6. Transfer to one cup containers.
  7. Refrigerate for up to two weeks or freeze for up to three months.
Notes
* Don’t worry if your strawberry or rhubarb pieces are a bit too large as they will break down when cooking.
* While I used jars to store the jam, I either refrigerated or froze them as I’m not one for canning. You could easily sterilize the jars and save it for a year on the shelf if you prefer.
Recipe by Riegl Palate at https://www.rieglpalate.com/strawberry-rhubarb-jam/