This is a quick, small-batch Spring jam that makes use of early season strawberries and rhubarb. Cardamom is a lovely addition to this jam but, of course, you can make it without.
4cupsfresh strawberries, if using frozen, use 3 cups, rinsed and drained, then chopped
2cupschopped, rhubarb
2cupssugar
1tspground cardamom, optional
1tspunsalted butter, optional, used for foam suppression
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Instructions
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).