can't stop eating it:

got some beautiful rhubarb at the farmer's market on saturday, so i decided to make strawberry rhubarb jam with it. it came out absolutely perfect - i love making jam but have had many problems with strawberry jam, sometimes it comes out too thin, too sugary, too hard set, or the fruit doesn't break down - so i thought i'd share this recipe, which came from a book i got for christmas, well preserved: small batch preserving for the new cook.

3 c. chopped rhubarb
4 c. sugar
3 c. sliced strawberries
1/4 c. lemon juice

combine rhubarb and sugar in your cooking pot and let sit for 2 hours*. add strawberries and lemon juice, bring to a boil over medium heat. turn heat up to medium-high and cook, stirring often, for 20 minutes. take pot off heat and continue stirring for 3-5 minutes*. (test if desired) ladle into prepared jars and process in boiling water bath for 10 min. makes ~4 8 oz. jars.

*i have a feeling that these are the important steps many might overlook. not sure why.

(one of my 4 jars is already empty.)

my girlfriend kerry took these photos. (also ate a bunch of the jam.) please check out her gorgeous photoblog to see more of her work.


  1. I will be going to the farmer's market Saturday and I am going to pick up some rhubarb (I have strawberries just coming in out back), and I am going to make this recipe. It sounds yummy!

  2. ohh!~i will have to try this. i have been meaning to try making my own jam. thanks for the recipe!

  3. You have made me vary hungry. Nice blog.

  4. droooool. Strawberry rhubarb is the best flavor ever. I am bookmarking this

  5. hi everybody! seriously, follow these directions, and you will never buy strawberry jam in the store again.

  6. mmm jam. did you can it? I'm afraid to so I always just keep it in the freezer