Small-Batch Strawberry-Rhubarb Jam

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.

Yield:

Makes 4 cups (serving size: 2 tbsp.)

Recipe from

Recipe Time

Total: 2 Hours, 30 Minutes

Ingredients

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

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).

Note:

April 2013