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Summer is the perfect time to enjoy the vibrant flavors of fresh strawberries and rhubarb. Combining these two ingredients creates a delightful jam that balances sweetness and tartness, making it a versatile addition to your pantry. Whether you spread it on toast, dollop it on yogurt, or use it as a filling for desserts, strawberry rhubarb jam is a delicious way to capture the essence of summer. Here’s how you can make your own batch at home.

Ingredients:

• 2 cups fresh strawberries, hulled and chopped
• 2 cups fresh rhubarb, chopped
• 1 1/2 cups granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract (optional)
• 1/4 teaspoon ground cinnamon (optional)

Instructions:

1. Prepare the Fruit:
   • Begin by washing the strawberries and rhubarb thoroughly. Hull the strawberries and chop them into small pieces. Chop the rhubarb into 1/2-inch pieces.
2. Combine Ingredients:
   • In a large pot, combine the chopped strawberries, rhubarb, and granulated sugar. Stir in the lemon juice. Let the mixture sit for about 10 minutes. This allows the sugar to draw out the juices from the fruit, which will help the jam set properly.
3. Cook the Jam:
   • Place the pot over medium heat and bring the mixture to a boil, stirring occasionally. Once it starts boiling, reduce the heat to a simmer. Continue to cook, stirring frequently to prevent sticking, until the fruit breaks down and the mixture thickens. This should take about 20-30 minutes. If you like, add the vanilla extract and ground cinnamon during the last 5 minutes of cooking for extra flavor.
4. Test for Doneness:
   • To test if the jam is done, place a small plate in the freezer for a few minutes. Drop a small spoonful of the hot jam onto the chilled plate. Wait for a minute, then push the edge of the jam with your finger. If it wrinkles and holds its shape, it’s ready. If not, continue to cook for a few more minutes and test again.
5. Jar the Jam:
   • Once the jam has reached the desired consistency, remove it from the heat. Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean and seal with lids.
6. Process the Jars:
   • If you plan to store the jam for an extended period, process the jars in a boiling water bath for 10 minutes to ensure they are sealed properly. If you plan to consume the jam within a few weeks, simply let the jars cool to room temperature and refrigerate.
7. Enjoy:
   • Allow the jam to cool completely before enjoying. Spread it on your favorite bread, mix it into yogurt, or use it as a filling for pastries. The possibilities are endless!

Tips:

• Use fresh, ripe strawberries and young, tender rhubarb for the best flavor.
• Adjust the sugar to your taste. If you prefer a sweeter jam, you can add up to 2 cups of sugar.
• For a smoother jam, you can use an immersion blender to puree the mixture to your desired consistency before jarring.
• If you don’t have fresh rhubarb, frozen rhubarb works just as well. Just be sure to thaw and drain it before using.

Strawberry rhubarb jam is a delightful way to savor the flavors of summer all year long. With its perfect balance of sweetness and tartness, this homemade jam is sure to become a favorite in your household. Happy jamming!