Ingredients
1 lb strawberries, halved
1 1/2 lbs rhubarb, trimmed chopped
4 cups granulated sugar
1 tbsp lemon juice
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Single-bevel knife for clean fish slicing — sashimi and sushi prep
Unlined copper for rapid evaporation — perfect jams and preserves
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Single-bevel knife for clean fish slicing — sashimi and sushi prep
Unlined copper for rapid evaporation — perfect jams and preserves
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Layer the strawberries and rhubarb into a bowl with the sugar. Add the lemon juice. Cover and let stand overnight. Preheat the oven to 250°F. Wash and rinse enough jars to hold 4 cups jam and put them and their lids in the oven to dry and sterilize. Put a couple of small saucers into the freezer for testing the jam. Pour the strawberry mixture into a large saucepan or jam pan -- not too deep since you need fast evaporation for a fresh, bright flavor and color. Heat the mixture gently, stirring, until the sugar has dissolved. Bring to a boil on high heat. Stir often as the jam boils to make sure it doesn't burn on the bottom of the pan. Boil for 5 mins. Reduce the heat to medium. Place a small spoonful of the jam onto one of your chilled saucers. Leave it for 30 seconds, then push your finger through the jam. If the surface wrinkles slightly in front of your finger, the jam is ready. If it doesn't wrinkle, turn up the heat and keep boiling and stirring for a few more mins. Test again with another saucer. When the jam is ready, turn off the heat and take the warm, dry jars out of the oven. Fill the jars almost to the top and put the lids on immediately. You want as little air as possible between the jam and the lid. Set aside to cool and then label and store in a dark, cool place.