Summer is in full swing and I am loving it! One of my favorite parts of this season is the variety of ripe, sweet fruit. A trip along the PCH last weekend after my morning beach walk led me to a local vendor selling some beautiful organic fruit. I couldn’t help but go a little overboard with my purchases. I left with a large flat of berries, mangos, rhubarb, and peaches for under 40$. As soon as I got home I started mapping out what I wanted to do with all my goodies. I always like to keep frozen fruit available for smoothies so I washed, cut and froze a good portion of the strawberries and peaches. I also cut some and left in the fridge for a quick snack. But the main attraction was my strawberry rhubarb jam!
This jam is very simple with only 4 ingredients and full of flavor. Most jellies and jams will add pectin to thicken however I find that cooking out the moisture produces a perfect thick jam. The sugar draws the moisture out of the berries and rhubarb while the lemon serves as the acid to lower the pH and assists with the “setting” of the jam while also brightening the flavor.
I hope you enjoy this recipe! Strawberry Rhubarb Jam <————-click here for a pdf recipe card
