This recipe appears in:Preserved: Rhubarb-Strawberry Jam
This jam reverses the usual strawberry-rhubarb ratio and put rhubarb in the driver's seat. Swirl it into Greek yogurt, use it as a topping for vanilla ice cream, or spread it over banana bread. Its gorgeous, pale pink hue would make a perfect Mother's Day gift.
Note:Pomona's Universal Pectin is available at most supermarkets. If you can't find it, substitute Ball Flex Batch Low or No-Sugar Pectin.
About the Author: Lucy Baker is a food writer and the author of The Boozy Baker: 75 Recipes for Spirited Sweets. She is currently at work on a second book about homemade food gifts. She lives in Brooklyn with her husband and dachshund.
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- 2 cups sugar
- 2 1/2 teaspoons Pomona's Universal Pectin
- 1 3/4 pounds rhubarb, diced
- 2 cups quartered strawberries
- 3 tablespoons freshly squeezed lemon juice
- 2 teaspoons calcium water
- 1/2 teaspoon unsalted butter
Whisk the sugar and pectin a medium bowl and set aside.
Combine the rhubarb and 1/2 cup water in a large saucepan. Bring to a boil, then reduce the heat, cover, and simmer just until the rhubarb breaks down, 10 to 12 minutes. Meanwhile, puree the strawberries in a food processor or blender. You should have 1 cup.
Measure the stewed rhubarb. You should have about 3 cups. Return the rhubarb and the pureed strawberries to the saucepan. Add lemon juice, calcium water, and butter, and bring to a boil over medium-high heat. Add the sugar-pectin mixture and return the fruit mixture to a boil, stirring constantly. Boil hard for one minute.
Remove the pot from the heat and skim any foam from the surface of the jam with a cold metal spoon. Ladle the jam into hot sterilized jars and process them in a hot water bath for 10 minutes.