Servings: 0
Equipment
- A few small temper-proof jars with lids for freezing (brands like Ball, Weck, Quattro Stagioni). About 4-6 four-ounce jars, or 2-3 eight-ounce jars.
- 1 canning funnel (not necessary, but handy).
Ingredients
- 1.5 cups strawberries chopped
- 1 cup rhubarb chopped
- 3 Tbsp sugar (I use Sucanat)
Instructions
- Chop strawberries and rhubarb stems, and put them in a 1-inch pan.
- Add the sugar, and turn on heat to medium-low.
- Simmer fruit until it softens slightly, and until the juices from the fruit bleed and mix with the sugar, about 10 minutes.
- Use a canning funnel to spoon jam into jars, leaving 1/2" - 1" head space at the top of the jar, to prevent the glass jar from breaking. You can also just throw it all into a tupperware -- whatever amount you can thaw later and eat up before going bad.
- Set some aside to eat now - on top of fresh bread, a plain cake, or a dutch baby!
Tried this recipe?Let us know how it was!