Ingredients
5 cups of rhubarb (1c = approx.. 100g, see below photos)
2 cups of strawberries (1c = approx.. 150g)
1.5 c sugar (yes this is less than you will see in other places, just trust me fruit is sweet)
.5 lemon
Tools
Measuring Cups
Small bowl
Mixing spoon
Cooktop
Cooking pot
Knife
Potato Masher or Fork
Cutting Board
- Wash and cut rhubarb. I cut it smaller to be easier to mash but honestly it does not matter. I cut it two different sizes (see below - both cups weigh the same, I checked) and both came out to the same weight. Add them to the pot.
- Wash and cut the strawberries. Add them to the pot.
- Measure sugar and add to the pot. You can adjust based on your preference but I find anything more than this too sweet.
- Squeeze half a lemon into a small bowl. Get rid of the pits. Add it to the pot.
- Stir everything together.
- Turn on the burner to medium-high.
- Once the fruit starts to get soft, use the potato masher and smash the fruit a bunch. Then stir again.
- Once it starts to boil (large bubbles) turn the burner to low (simmering) and mash it again.
- Mash and stir it every 10 min or so until the fruit is as small as you want it. Then just stir every 10 min so the bottom doesn’t burn. Turn up or down the burner as need to keep it at a simmer.
- At some point around an hour the jam will be thick enough it looks like jam. It will thicken up a but as it cools. Experts (other bloggers) say it should coat the back of the spoon (see photo) but I generally just eyeball it till it looks right knowing it will get a bit thicker.
- Turn off the burner, remove it from the stove and let it cool.
- Once cool put it in jars or Tupperware and into the fridge. Then eat on everything.
* Thing I learned while writing this blog post for you: Jelly is made with strained fruit juice. There are no pieces of fruit in jelly. Jam is made with mashed fruit. I am too lazy to strain things so what I make is Jam.
** If you want to can the jam that is another blog post for another day that involves science and things.
*** No you don’t need pectin. Again more science, but really with rhubarb you don’t.
Just The Recipe ... Please! 