Learn to make your own Strawberry Rhubarb Jam without fancy jars or pectin and store it in the freezer.
- Prep Time
- 1 pound rhubarb, sliced
- 2 pounds strawberries, hulled and sliced
- About 1 cup sugar or more, depending on the sweetness of the berries
- 1 tablespoon fresh lemon juice
Place all ingredients into a medium-size saucepan and bring to a simmer. Taste for flavor, adding more sugar as necessary.
Once the level of sweetness is reached, allow the mixture to simmer for about 15 minutes, at which point the fruit should be broken down and thickened. Keep the fruit at a simmer and do not let the mixture boil for an extended period of time as too high heat will affect the consistency.
The jam is ready at this point. If you desire a thicker consistency, or if you are pressed for time and don’t want to wait for the fruit to naturally thicken as it cooks down, mix in the diluted corn starch, potato starch, or arrowroot powder. The jam will quickly thicken.
Remove from heat and store in small containers in the refrigerator or freezer.
As seen in Joy of Kosher with Jamie Geller (Summer 2012) - Subscribe Now.