|Spring Strawberry Rhubarb Jam|
In our backyard at the home where I grew up lies a rhubarb plant underneath a peach tree.
Every spring it would burst forth with pink stalks of red rhubarb and wait to be harvested. Rhubarb Crisp...Strawberry Rhubarb Pie...Rhubarb Jam... were annual delicious rhubarb creations. This Strawberry Rhubarb Jam is no exception. Super easy and fast too. I love homemade jam, don't you?
3 cups hulled and sliced strawberries, divided
3 cups rhubarb, thinly sliced
3 1/2 teaspoons fresh lemon juice
1 teaspoon vanilla
1 1/2 cups sugar
In a medium glass bowl combine half of the strawberries, rhubarb, lemon juice, vanilla and sugar. Stir and let stand at room temperature for 30-60 minutes. Pour half of the fruit into heavy medium sauce pan and bring mixture to a boil. Reduce heat to LOW and simmer for 15 minutes, stirring frequently. Add remaining strawberries to the jam. Simmer another 3 minutes. Remove from heat and cool. Fill 3, 8 ounce freezer jars with jam and refrigerate or freeze, or give to someone special or serve on homemade bread or serve on pancakes or serve with scones or biscuits or muffins or...