Rhubarb-Strawberry Quick Jam

Words & Photography
by Carrie Huseman



I don’t know about you, but when things get to be a bit much, taking a few quiet moments to stir a pot, or knead a ball of dough, or tear the leaves from a sprig of herbs brings me back to a place of peace. And so it seems appropriate that I’ve been doing lots of the sort lately.

I don’t know about you, but when things get to be a bit much, taking a few quiet moments to stir a pot, or knead a ball of dough, or tear the leaves from a sprig of herbs brings me back to a place of peace.

With the arrival of spring, I’ve already got jam on my mind and am antsy to get to. It’s a bit early for most kinds, but this rhubarb-strawberry quick jam is always my first of the season and just the thing to make as soon as I can fetch some fresh rhubarb. I’m not sure what this year will hold, but in case you might be lucky enough to come across some in the months ahead and wish to make jam too, I’m noting the recipe here. Hope you are well, friends.

Rhubarb-Strawberry Quick Jam

Ingredients
1 cup (4 oz) chopped rhubarb
1 1/2 heaping cups (8 oz) hulled and chopped strawberries
2 tablespoons pure cane sugar
1 teaspoon loosely packed lemon zest
2 tablespoons freshly squeezed lemon juice
sea salt, to taste (optional)

Directions
1. Combine the rhubarb and strawberries in a small saucepan.
2. Add the sugar, lemon zest, and lemon juice.
3. Add the teeniest bit of salt if you wish, just enough to bring out the sweetness of the fruit.
4. Set the heat to medium-high; cook until the mixture begins to bubble.
5. Reduce the heat a tad to a simmer and let it go until it breaks down and gets jammy, but before it begins to stick to the bottom of the pan.
6. Remove from heat and cool. Store in the fridge and use within a week.