Spring and early summer bring one of our favorite fruits to the forefront—strawberries! While these delicious berries are in season from April through June, you can enjoy strawberries all year long with a little homemade jam.
300g granulated sugar
juice of 1 lemon
1. Thoroughly rinse strawberries and rhubarb.
2. If jarring the jam, prepare jars and necessary equipment.
3. Quarter strawberries. Cut rhubarb into ½ inch pieces.
4. In a large bowl or pot, combine strawberries, rhubarb, sugar, and salt. Toss to coat, cover and set aside for 2 hours.
5. If using a bowl, add the contents from the bowl to a large pot and bring to a boil over high heat stirring occasionally so the sugar doesn’t burn.
6. Once at a boil reduce the heat to medium-high and continue to cook until mixture is reduced and thickened, about 20-25 minutes. Stir in lemon juice to combine.
7. If jarring the jam, transfer to sterilized jars and, if looking to preserve long term, seal the jars and submerge them in boiling water and simmer for 10–20 minutes, then allow to cool. If you’re making a jam for shorter-term use, simply pour jam into jars, cap it, and allow to cool before you refrigerate.
Recipe contributed by Plated Recipe Developer Giuseppe Iacopelli.
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