Strawberry Rhubarb Jam (lower sugar)
- Yield: 1½ cups [400 g]
Ingredients
- 1 Tbsp water
- 2 cups [320 g] sliced strawberries
- 2 cups [300 g] sliced rhubarb
- ¼ cup plus 2 Tbsp [75 g] sugar
- Pinch of salt
Instructions
- Place the water in a 10 in [25 cm] skillet, then add the strawberries, rhubarb, sugar, and salt. Bring to a simmer over medium heat without stirring.
- Once it comes to a simmer, lower the heat to medium-low and give it a stir. Let it gently simmer, uncovered, for 40 to 45 minutes, stirring occasionally (do not intentionally mash up the pieces when you stir or it will take longer to reduce). You’ll need to stir it more often during the last 10 minutes.
- It’s done once the whole thing has reduced by about half, and if you drag a spoon across the bottom it does not fill back in. Chill before serving.
Notes
A note on scaling: If you halve this recipe, it will take more like 20 minutes to cook down completely in a 10 in [25 cm] skillet. To double it, it’s best to use two separate pans, or it will take about 90 minutes to reduce. If you do decide to double it in one pot, only add 1 Tbsp of water (do not double the water), and use a taller, wider stockpot, because it will splatter more than a smaller batch.
Storage: When properly reduced to a paste, strawberry rhubarb jam keeps for up to 1 week in the refrigerator (discard if it starts to separate, gets moldy, or smells off), or for at least 3 months in the freezer with no loss of quality. Freeze in small containers, so that you can use a little at a time. It’s not a full-sugar jam, so it won’t keep as long in the fridge.
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Find it online: https://cardamomandtea.com/30967/strawberry-rhubarb-compote/