Strawberry Rhubarb Jam

I just spent a fantastic weekend in Toronto with my girlfriends. We went to see the Picasso exhibit at the AGO which had a really extensive collection of his works (to be honest, I wasn’t expecting that much). We also did a bit of shopping on Queen W. and on Bloor, but luckily not at the Eaton’s Centre where 7 people were shot on Saturday evening. As usual, I didn’t buy much, but I was able to pick up a travel pack for Matt from MEC for our upcoming summer adventures. We stuffed our faces at brunch at Lola’s, with a delicious Dim Sum dinner in Chinatown, and with homemade raspberry sorbet while watching Midnight in Paris which may or may not have just made my ‘favourite movies’ list. So good.

And now I’m happy to be home and back to my usual routine of weightlifting, cooking, and baking. This week I plan to make another batch of the strawberry rhubarb jam that I made last weekend to go with my homemade cream scones and for a jam tart that I baked last week. We’ve almost used it all.

I had intended to just buy jam from the grocery store for the jam tart but then I forgot to put it on my grocery list so I skipped the breakfast aisle, and my jam.

When I told Matt that I forgot to buy jam he said, Then just make it. In my own mind that seems like the most logical solution moreso than, say, just going back to the grocery store. He knows me too well.

This jam obviously turned out good since I’m making it again. It’s very sweet and has the perfect thick, sticky jam texture.

Strawberry and Rhubarb Jam Recipe

Ingredients

1 pound rhubarb, diced into 1/2″ cubes
1 pound strawberries, hulled and sliced
3 cups sugar
Juice of 2 limes

Directions

In a medium bowl add the rhubarb, 1.5 cups of sugar, and the juice of 1 lime. Stir until thoroughly combined.

In a separate bowl combine the strawberries, the remainaing 1.5 cups of sugar, and the juice of 1 lime. Stir until thoroughly combined.

Cover both bowls and place in the fridge for at least 3 hours or overnight to allow the fruit to macerate and the juices to be drawn out.

Drain the liquids from both the strawberry and the rhubarb into a large heavy bottomed pot or dutch oven over medium heat.

Bring the juices to a simmer, stirring often, for 15 minutes or until the juice has started to thicken.

Add the fruit and continue to simmer, stirring often, for another 15 minutes or until the jam reaches 95*C or 200*F.

Remove the jam from the heat and leave it on the stove to cool. Transfer to a bowl and refrigerate overnight.

My jam was perfect consistency the next day when I took it out of the fridge, so I jarred it as it was. But if your jam isn’t thick enough then simmer the mixture again the next day, remove from the heat, allow to cool, and refrigerate overnight again.

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