Homemade Strawberry Rhubarb Jam

I have the fondest memories of visiting my grandfather's garden and seeing the beautiful vegetables he grew each year. Aside from an abundance of cucumbers and tomatoes, he also grew rhubarb. He'd carry a shaker filled with salt, sprinkle it on a freshly picked stalk and eat it out of hand. Much too sour for me as is, but he loved it. Cooked down with sweet, ripe strawberries to make homemade jam, however, the sourness of the rhubarb is the perfect blend of summer (and family!) memories.

INGREDIENTS

• 1 Pint Fresh Strawberries about 2 cups, not including trimmed stems
• 1 Lb. Fresh Rhubarb about 4 stalks
• 2 ½ C. Granulated White Sugar adjusted to personal preference
• 1 Tbsp. Fresh Lemon Juice from about ½ a lemon
• 1 Tbsp. Vanilla Extract

DIRECTIONS

Step 1: Gather all of your ingredients. Rinse berries, rhubarb and lemon.

Step 2: Slice rhubarb into small pieces, about 1", then hull and half strawberries.

Step 3: Add strawberries and rhubarb to a large sauté pan, turn heat to low, then squeeze in the juice of half a lemon. The added acidity from the lemon reacts with the natural pectin in the fruit, aiding texture and balancing flavor.

Step 4: Add sugar and vanilla extract, then stir all of the ingredients together until well mixed.

Step 5: Increase the heat to medium, stirring every so often. The mixture will come to a slow simmer but be mindful to avoid a full boil. Adjust your temperature as needed.

Step 6: Continue stirring every so often until the ingredients starts to break down, maintaining a slow simmer. Using a rubber spatula, begin pressing the strawberries and rhubarb into a more cohesive mixture. Once everything is blended well, turn off the heat. Be mindful not to overcook, as you want to keep some integrity of the mixture.

Step 7: You'll begin to notice a difference in the consistency, and the jam will continue to thicken as the mixture cools.

Step 8: Once the jam has cooled enough to handle safely, fill two pint-sized mason jars using a wide-mouthed funnel, and lid. If the jam is still warm, allow to come to room temperature before adding the lid and refrigerate until ready to serve.

Step 9: Serve fresh jam on your favorite bagel or toast, or as a dessert sauce, such as atop ice cream or cheesecake!

Notes: Homemade jam can last up to two months if properly sealed and stored in the refrigerator... if it lasts that long!

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