Small Batch Strawberry Rhubarb Jam
Serves: yields about 1 cup
  • 1 cup halved strawberries
  • 1 cup diced fresh rhubarb
  • ½ cup granulated sugar
  • 1 tsp lemon zest
  1. Combine all ingredients in a medium saucepan, stirring well to combine. Bring the mixture to a boil over medium-high heat, stirring frequently. The fruit will release juices as it cooks.
  2. Reduce the burner's heat to medium-low, and simmer 40-45 minutes, stirring occasionally. The jam is done when it's thickened and a spoon leaves a wide wake when pushed through it.
  3. Transfer to a jelly jar (8 oz.) and seal with a lid. Let cool before storing in the fridge. This should be enjoyed within 2 weeks.
Recipe by Maine Course at