It’s strawberry pickin’ time, y’all! I went out this weekend and grabbed a good-sized basket of them, so you know the next few recipes are going to be strawberry based! Naturally, I picked way more than is okay for one person to eat, but that just means JAM. Jammy, jam-jam. Rhubarb strawberry jam!

Growing up, we would always go strawberry picking and my mom would spend the rest of the day making delicious strawberry jam that we would be able to enjoy for months to come. Little did I know back then, jam is good on everything…not just toast. I swirl it into my yogurt, add it to ice cream and am currently in the process of developing a peanut butter and jam chocolate cup.

To give it a bit of dimension, I decided to add rhubarb as well. Typically, I don’t like really sweet foods, so the tartness of the rhubarb helps to balance out the super sweet strawberries.

Jam is deceivingly simple to make. This recipe only requires for ingredients:

• Strawberries
• Rhubarb
• Sugar
• Lemon juice

Many jam recipes call for pectin, which is sold in isolated form at most grocery stores, however, pectin is actually a natural substance found in many fruits, especially citrus. Pectin works as a thickener when it is mixed with sugar and heated. It is what gives the jam body. This recipe does not call for pectin. Instead, I use lemon juice, where it can be found naturally.

To make this jam, all you have to do is add all of your ingredients to a large pot, bring up to a boil, reduce heat and let gently simmer for an hour while stirring frequently. That’s it!

This recipe fills three regular mason jars (or you can reuse old pasta jars, as seen in the pictures). If they will not all be consumed within a month’s time, you must seal your jars. To do this, bring water to a boil in a large stock pot. First, disinfect all of your tools – all of your mason jars and lids, a funnel (if you have one), and your jam jar lifter. Carefully drop each tool into the boiling water and let disinfect for 10 minutes. Remove and set on a clean tea towel while jam cooks.

When jam is finished cooking, place the funnel on top of your first jar and scoop in the hot jam, leaving about 1/2 inch from the top. Place the lid on being sure that the rim of your jar is clean, and then screw on the ring so that it is sealed, but not too tight. Use your jar lifters to drop the jars into a stock pot of gently boiling water. Jars will sit on the bottom of the pot. Keep them in the pot for 10 minutes and then remove them with the lifters onto a clean tea towel. You should hear the lid “pop” shortly after removing them from the pot.

After you have sealed the jars, leave them on your counter at room temperature, undisturbed for at least 24 hours. Store jars in a cool dark place for up to one year. Once opened, jars must be refrigerated and are best if consumed within one month’s time. Depending on how much jam you eat, it may be better to fill smaller mason jars to help prevent waste.

Strawberry Rhubarb Jam

Yield: 3, 16 oz mason jars

Prep time: 10 minutes

Cook time: 1 hour

Ingredients:

• 6 cups rhubarb (stalks), cut into 1/2 inch chunks
• 4 cups fresh strawberries, halved
• 2 cups sugar
• 3 tbsp freshly squeezed lemon juice

Instructions:

1. Add rhubarb, strawberries, sugar and lemon juice to a large pot. Turn heat to low until the sugar has melted and then increase to medium-high, bringing to a gentle boil. Once boiling, reduce heat again until you have a consistent, very gentle simmer. Ensure that it is not rapidly bubbling. Cook for about an hour, stirring often to prevent burning. Jam will be done when it takes on a thicker consistency.
2. While the jam cooks, disinfect your tools. Bring a large stock pot of water to a boil. Once boiling, add your mason jars, lids and funnel (if using) and allow them to disinfect for 10 minutes. Use your jar lifters to carefully remove from the water and place on a clean tea towel.
3. When jam is finished cooking, place the funnel on top of your first jar and scoop in the hot jam, leaving about 1/2 inch from the top. Place the lid on, being sure that the rim of your jar is clean, and then screw on the ring so that it is sealed, but not too tight. Do this for the remaining two jars.
4. Using your jar lifters again, drop the jam jars into a stock pot of gently boiling water. Jars will sit on the bottom of the pot. Keep them in the pot for 10 minutes and then remove them with the lifters onto a clean tea towel. You should hear the lid “pop” shortly after removing them from the pot. Let them sit on the tea towel, undisturbed for at least 24 hours.

NOTES:

Store jars in a cool dark place for up to one year. Once opened, jars must be refrigerated and are best if consumed within one month’s time. Depending on how much jam you eat, it may be better to fill smaller mason jars to help prevent waste.