Three citrus marmalade

Growing up in Arizona, I didn’t know what Rhubarb was until I started becoming a foodie and getting into cooking all my own food. We just don’t grow up with it out there. The weather is way too warm for rhubarb to grow naturally and if someone grows it they put in a lot of effort. The only place you’ll rea,lly find rhubarb is in specialty food stores like Trader Joe’s, Whole Food’s, or Sprout’s; even then it’s a very special occurrence.

So imagine my surprise when I first came across rhubarb in a farmer’s market in Maryland. Rhubarb is all over the place! Even so, it still took me about a year to really try rhubarb. The first time I tried it was in a Strawberry and Rhubarb crumble and I realized that I love the earthy tartness of rhubarb.

I originally bought this bunch of rhubarb to make rhubarb syrup but…

…I never got around to it.

What can I say? Life gets in the way sometimes!

My rhubarb was looking pretty sad when I received my flat of strawberries, so I decided to make something I’ve never made nor eaten before: Strawberry Rhubarb Jam.

Ruby red strawberries in my green colander are always pretty!

During my research, most recipes I came across had twice the amount of strawberries to rhubarb. I only had 3 stalks of rhubarb which gave me a scant 2 cups. I wanted the earthly tartness of rhubarb to complement the sweetness of the strawberries and sugar so I decided to use only 3 cups of strawberries. I macerated the rhubarb and strawberries with 2 cups of sugar over a few days and when the rhubarb strawberry mix was ready, I dumped it into a pot, added an extra cup of sugar, a teaspoon of butter, and some lemon juice.

Does anybody else get excited about macerating berries in sugar?
Does anybody else get excited about macerating berries in sugar?
Since I don’t use pectin in my jams, and rhubarb has significantly less pectin than strawberries, I cooked this mixture down for about an hour in order to get it to the right consistency.

I only got 3 half pints of jam from this batch, and since I was going to eat one half pint immediately, I didn’t bother Boiling Water Bath process it. I put the other two half pints in the freezer. If you would like to make this jam shelf stable, just BWB for 10 minutes.

Strawberry Rhubarb Jam

3 stalks rhubarb (about 2 cups), sliced

3 cups strawberries, chopped

3 cups sugar, divided

1 teaspoon butter

3 tablespoon lemon juice

  1. In a large 1/2 gallon jar, add 2 cups rhubarb, 3 cups strawberries, and 2 cups sugar.  Macerate in your fridge for at least 24 hours
  2. When you are ready to preserve, pour the strawberry rhubarb mixture into a large preserving pan, add 1 cup of sugar, the butter, and the lemon juice.  Bring to a boil over medium heat.  Simmer, stirring constantly, until the mixture reaches 220F.
  3. Following Kitchen Tactics:  Boiling Water Bath Canning, BWB for 10 minutes

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