Prep 20 mins
Cook 45 mins
This will last in the refrigerator for at least 3 weeks and is sooo delicious on a hot from the oven biscuit with butter! If you have rhubarb in your garden you will be appreciative of this easy recipe as an alternative to the classic strawberry-rhubarb pie!
- 1 quart fresh strawberries
- 1 lb fresh rhubarb
- 3 cups sugar
- 2 tablespoons lemon juice
- 1 1⁄2 teaspoons tapioca, quick cooking
- Cut rhubarb into 1/2 inch pieces. Hull strawberries and cut in half.
- Place rhubarb, strawberries, sugar and lemon juice into a large heavy bottomed saucepan. Let sit for 20 minutes. Add tapioca and let sit another 20 minutes.
- Slowly heat mixture to a simmer and cook at a very low simmer for about 45 minutes, testing for consistency of jelly after a spoonful is refrigerated. (you may need to continue simmering until it reaches this consistency).
- Cool and refrigerate.
This was my first attempt at making any type of jam b/f and I've found a new passion to indulge:-) I love the addition of rhubarb to the strawberries as it adds just enough tart. I will say it didn't thicken up as much as I'd like even after simmering for one hour. A nice consistency, but not the same as my other recipe that I was following using SureGel. I"m going to try putting my x-tra in the freezer and hopefully it will be o.k. The other reviewers and your directions didn't state you could/couldn't do this. What a great recipe sassa!~
I had never had strawberry rhubarb jam and I think I have a new favorite now. I didn't get in on making this batch the way I wanted to but I know I sure as heck am gonna hold my jar closely so nobody will steal it! I believe my friend had to use pectin since that was what she had and prolly used a bit more of the fruit and rhubarb. Two whole lemons worth of juice. I have got to make a bunch of this to store for the winter. Sweet-tart goodness. I had it on homemade bread last night. Ah.....Made for my Babes for ZWT4 Canada.
This was my first venture into the world of making jam. I've never used tapioca either. Everyone that tasted this jam, loved it! I used frozen strawberries and frozen rhubarb (I was "cleaning" out the freezer). I think that my proportions of the fruits were slightly off. The taste of the strawberries predominated the flavor of the jam even though I think that I used less than the recipe specified. I will make this again as soon as I get some fresh rhubarb! Thank you for posting this easy recipe!