June 22, 2015



Photo by Mette Nielsen

Early summer is the season for marriages - culinary being my favorite kind. There's melon and prosciutto, tomatoes and mozzarella, watermelon and feta, and of course, strawberries and rhubarb. What a jam!  Shockingly tangy and sweet, intense as summer itself. This simple recipe is for small batches, easier, quicker and tastier than more traditional jam. Store these in the refrigerator and enjoy ASAP.  

Rhubarb Strawberry Jam!
Makes about 5 1/2 pint size jars

2 cups chopped rhubarb
2 cups strawberries, keep the small ones whole and cut the small berries
2-1/3 cups sugar

Put the rhubarb, strawberries and sugar into a stainless steep pan and allow to sit for several hours, or overnight, until the berries release their juices. Put over medium heat, bring to a boil, and cook, stirring gently, until the fruit is soft looking and translucent, skimming off any froth that appears on top, about 10 to 15 minutes.  Transfer into hot, sterilized jars and allow to cool. Cover with the caps and store in the refrigerator.