Small-Batch Strawberry-Rhubarb Jam

Sunset
As delicious as fresh jam is, you don't always want a freezer full of it. This easy recipe makes just enough for you and for a gift.
Makes 4 cups (serving size: 2 tbsp.)

Ingredients

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2 1/2 pounds strawberries, washed, hulled, and halved
1 pound rhubarb, chopped
2 3/4 cups sugar
1/2 teaspoon kosher salt
1 lemon, quartered

Preparation

Total: 2 Hours, 30 Minutes

1. Mix all ingredients in a heavy medium pot. Cook over low heat, stirring occasionally, until fruit releases juices, about 30 minutes. Continue to cook, stirring as needed to prevent sticking, until thick and slightly darker, about 1 1/2 hours.

2. Chill jam in airtight containers up to 1 month, freeze up to 6 months, or process according to Sunset canning methods (sunset.com/canning).

Created date

March 2013