Fat Gives Things Flavor
About the Recipe
When we first moved into our house, it was a cold February day, and the ground was covered in snow. We had looked at the house in December, so we had no idea what the yard had in store for us when the ground thawed and things began to grow.
It was a warm day at the beginning of Spring when I wandered out to the bare patch of ground in the middle of our lawn and saw the beginnings of something growing. Only a couple of weeks later, I was up to my ears in rhubarb!
This Strawberry Rhubarb Jam was one of the first recipes I made with our homegrown rhubarb. I make it weekly in the spring and always make enough to last me through the winter, so we never have to buy any jam or jelly all year.
Ingredients
4 ½ cups Rhubarb (675 grams)
4 cups White Sugar (add more if you like it sweeter) (800 grams)
¼ cup Lemon Juice (60 ml)
4 ½ cups Fresh or Frozen Strawberries (675 grams)
Preparation
Step 1
Mix rhubarb and sugar in a large heavy pot and let stand for 2 hours.
Step 2
Stir in lemon juice and strawberries.
Step 3
Bring the mixture to a boil, stirring to dissolve the sugar.
Step 4
Set the heat to medium-high and cook the jam at a full rolling boil until thickened, stirring often to prevent scorching, 20 to 25 minutes.
Step 5
Remove jam from the heat and stir for 2 to 3 more minutes.
Step 6
The jam will still feel like a liquid, but it will thicken as it cools.
Step 7
Add to mason jars and store in the freezer.
