strawberry-rhubarb quick jam

This. Is. My. New. Favorite. Recipe.

What's better than jam? Nothing! Jam on toast, jam and grilled cheese, jam and oatmeal... the list goes on. (Cue Joey Tribbiani and his love of jam!)

strawberry- rhubarb quick jam

For my birthday my cousin gave me this cookbook, which I had thumbed through at her house multiple times while wanting secretly to bring it home with me...  Thanks for the prezzie Kelda!! All the recipes look delicious but this one was the first on my list to try!

Strawberry-Rhubarb Quick Jam (adapted from Whole Grain Mornings)


2 cups rhubarb (about 4 medium stalks)

1 pound fresh strawberries (3 cups)

1 1/4 cups natural cane sugar or granulated white sugar

pinch of kosher salt

2 teaspoons lemon juice

1 teaspoon grated lemon zest


Begin by chopping the rhubarb and strawberries into cubes smaller than 1 inch.  In a large bowl combine rhubarb and strawberries and cover them with the sugar. Let the berries and rhubarb sit and dissolve the sugar (approx. 10 minutes). Transfer to a medium-sized pot and bring the mixture to a boil over medium heat. Stir in salt, lemon juice and lemon zest and decrease heat to medium-low.

Simmer until the fruit breaks down and the mixture starts to cook down and thicken (15-20 minutes). Stir occasionally to avoid sticking. Use the back of a wooden spoon to break down the fruit if it is not breaking down on its own. Skim off any foam that my gather on the top of the jam.

When the jam is close to being done, the mixture should be loose but will stick to the back of a spoon (scientific, I know)! Remove the jam from the heat and pour it into a bowl to cool and stop the cooking. Let cool completely. Transfer into glass jars for storage. Store in the refrigerator for up to 3 weeks or in the freezer up to 6 months.