Strawberry Rhubarb Jam

sassafrasnanc's Note:

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!

• Total Time: 1 hrs 5 mins
• Prep Time: 20 mins
• Cook Time: 45 mins

Ingredients:

Yield: 2.5 quarts

• 1 quart fresh strawberries
• 1 lb fresh rhubarb
• 3 cups sugar
• 2 tablespoons lemon juice
• 1 1/2 teaspoons tapioca, quick cooking

Directions:

1. Cut rhubarb into 1/2 inch pieces. Hull strawberries and cut in half.
2. 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.
3. 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).
4. Cool and refrigerate.

Reviews

[CoffeeB]

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!~

[Kitchen Witch Steph]

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.

[Chicagopm]

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!