Despite the weather in summer being absolutely atrocious – today had a heat index of 108! – one reward for making it through the blistering days is rhubarb. Rhubarb doesn’t really grow in Texas, so it’s a luxury to go back to the midwest and get fresh rhubarb stalks. When I can’t make it home in the summer – or when it’s not in season – there is one HEB in Austin where I can buy frozen rhubarb. I’m not sure why I always pair strawberry and rhubarb (SR Crisp, SR Pie) , but recently watch and Ina Garten episode that used raspberries and rhubarb, so soon I will step outside of my strawberry bubble. But since we are still here, and it’s a great bubble, I decided to make some jam.
When I make jam, I don’t like to make it the traditional way or with pectin because I don’t want to make mass quantities or use a ton of sugar. So really I just cook the fruit down, add some sugar, and hope for the best. Sometimes it works, and other times it’s a disaster. Luckily this was the former. In just about an hour you can have homemade jam that will definitely up your fridge condiment game.
I made some biscuits while cooking the jam and enjoyed them for breakfast. Can confirm it pairs perfectly with a grapefruit mimosa. Highly recommend.
Strawberry Rhubarb Jam
Ingredients
3 cups Strawberries, hulled and halved before measuring
3 cups Rhubarb, sliced into 1 inch pieces before measuring
1 1/3 cup Sugar
2 Tbsp Lemon Juice
1 tsp Vanilla Extract
1/2 tsp Kosher Salt
Instructions
In a heavy bottom pan or dutch oven, cook all ingredients over medium heat for about an hour, stirring occasionally. Keep cooking until the jam reaches 220-degrees. If you don’t have a thermometer, the jam will be in a liquid state and have large bubbles forming and should have significantly reduced.
Let cool and store in an airtight container in the fridge.
Happy Eating!
Kelly
