Strawberry-Rhubarb Jam

Name: Strawberry-Rhubarb Jam
Yield: Makes 7 half-pint (240-ml) jars
Cuisine: British
Ingredients: ½ cup (120 ml) fresh lemon juice; 4 cups (800 g) sugar; 3 cups (420 g) strawberries, hulled and sliced; 1½–2 lb (680 g–1 kg) rhubarb, cut into ½-inch (12-mm) chunks (about 6 cups); 2 oranges, preferably blood oranges; 2 oranges, preferably blood oranges

Preparation info

Makes
7 half-pint
jars

Difficulty
Easy

Appears in

The Official Downton Abbey Afternoon Tea Cookbook

By Downton Abbey

Published 2020

About

Strawberries and rhubarb are the long-awaited first sign of spring fruit. Because they 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 (680 g–1

Europe
United Kingdom
Condiment
Spring
Gluten-free
Mediterranean
Vegan

Method

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

The next day, have ready s