Lisa Atwood, Rebecca Courchesne, Rick Field

Strawberry-Rhubarb Jam

Name: Strawberry-Rhubarb Jam
Yield: Makes 7 half-pint (8-fl oz/250-ml) jars
Ingredients: 1½–2 lb (750 g–1 kg) rhubarb, cut into ½-inch (12-mm) chunks (about 6 cups); 1½–2 lb (750 g–1 kg) rhubarb, cut into ½-inch (12-mm) chunks (about 6 cups); 2 oranges, preferably blood oranges; 2 oranges, preferably blood oranges; 4 cups (2 lb/1 kg) sugar; 3 cups (¾ lb/375 g) strawberries, hulled and sliced; ½ cup (4 fl oz/125 ml) fresh lemon juice

Preparation info

Makes
7
half pint jars

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

Strawberries and rhubarb are the long-awaited first sign of spring fruit. Because both are low in pectin, oranges, both the peel and the flesh, are added to give this bright-flavored, tangy jam the body it needs. Set it out with cream scones, biscuits, or crusty bread.

Ingredients

2 oranges, preferably blood oranges
1½–2 lb (750 g–1

Preserve
Gluten-free
Spring
Vegan

Method

Cut the ends off each orange. Cut the oranges in half crosswise and remove the seeds. Place the orange halves in a food processor and process until roughly puréed. Transfer to a nonreactive bowl. Add the rhubarb, strawberries, and sugar and toss gently to combine. Cover and refrigerate for at least 8 hours or up to overnight.

The next day, have ready hot, sterilized