A classic, small batch strawberry rhubarb jam, so you don’t end up with more jam than you need :) Made quickly and easily without added pectin.
A couple of years ago, I went on a real jam and jelly making binge. I spent the summer working my way through the fruits, as they came into season. I made a lot of great jams and jellies. Problem is, I still have a lot of them 2 years later! This Small-batch Strawberry Rhubarb Jam is one way I’m tackling that problem.
Since then, I’ve learned my lesson. I’m all about the small-batch preserves these days. While we do eat them, there are only 3 of us and there are only so many jars you can give away. I’ve found that the sweet spot for me (no pun intended :) is to make only a couple of jars of each flavour. One jar goes into the fridge for immediate use and the other gets sealed up for use later in the year.
The first jam up this year is yet another use for my abundant crop of rhubarb. I managed to get hold of the first picking of Ontario strawberries as well, to add in with the rhubarb. And finally, the addition of some cardamom, for a wonderful new spin on a classic jam.
Small Batch Strawberry Rhubarb Jam
- 4 cups fresh strawberries if using frozen, use 3 cups, rinsed and drained, then chopped
- 2 cups chopped rhubarb
- 2 cups sugar
- 1 tsp ground cardamom optional
- 1 tsp unsalted butter optional, used for foam suppression
Prepare 3 half-pint (250 ml) jars or 2 pint jars (500 ml) or any other similarly sized container.
Combine the fruit, sugar and cardamom in a heavy, non-aluminum pot. Use a potato masher to
thoroughly crush the fruit. Let set at room temperature for 1–2 hours, stirring occasionally to help the sugar dissolve.
Add the butter and bring the mixture to a boil, stirring often to prevent scorching. Reduce the heat to medium-low and simmer for 30–40 minutes, until the jam thickens.
(Test by dropping a teaspoon of jam onto a cold plate. Put into the freezer for a few minutes. If it’s thick, it’s done.)
Ladle the jam through a wide-mouth funnel into jars. Attach the lids and process according to your canning standards (hot-water bath recommended).