This recipe appears in:Preserved: Strawberry Rhubarb Jam with Honey and Cinnamon
The tart flavors of this jam make it a perfect compliment to sweet breads, cakes, and other desserts. Try it spooned over vanilla ice cream or swirled into rice pudding.
About the Author: Lucy Baker is a food writer and the author of The Boozy Baker: 75 Recipes for Spirited Sweets and Edible DIY: Simple, Giftable Recipes to Savor and Share. She lives in Brooklyn with her husband, son, and dachshund.
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- 1 1/2 cups sugar
- 3 teaspoons Pomona's Universal Pectin
- 4 cups diced rhubarb
- 4 cups sliced strawberries
- Zest and juice from one lemon
- 4 teaspoons calcium water (included in the Pomona's box)
- 1 cinnamon stick
- 1 cup honey
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 2 cups.
Measure the stewed rhubarb. You should have about 2 cups. Return the rhubarb and the pureed strawberries to the saucepan. Add lemon zest and juice, calcium water, and cinnamon stick and bring to a boil over medium-high heat. Add the sugar-pectin mixture and the honey 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. Remove and discard the cinnamon stick. Ladle the jam into hot sterilized jars and process them in a hot water bath for 10 minutes.