From “Foolproof Preserving: A Guide to Small Batch Jams, Jellies, Pickles, Condiments & More,” America’s Test Kitchen (Editors of America’s Test Kitchen, 2016).
1 cup chopped strawberries, hulled and cut into 1/2-inch pieces
1 pound rhubarb, cut into 1/2-inch pieces, about 4 cups
1 3/4 cups sugar
1/2 cup peeled and shredded Granny Smith apple, about 1/2 apple
2 (2-inch) strips lemon zest
1 tablespoon lemon juice
Place 2 small plates in freezer to chill. In large saucepan, crush strawberries with potato masher until fruit is mostly broken down. Stir in rhubarb, sugar, apple, lemon zest and lemon juice and bring to a boil, stirring often, over medium-high heat. When boiling, crush rhubarb gently with potato masher to help it break down, leaving some pieces intact. Once sugar is completely dissolved, boil mixture, stirring and adjusting heat as needed, until thickened and registers 217 to 220 degrees, about 10 to 15 minutes. Remove from heat.
To test consistency, place 1 teaspoon jam on chilled plate and freeze for 2 minutes. Drag finger through jam on plate; jam has correct consistency when finger leaves distinct trail. If jam is runny, return pot to heat, simmer for 1 to 3 minutes longer before retesting. Remove lemon zest and skim any foam from surface using spoon.
Place two 1-cup jars in bowl and place under hot running water until heated through, 1 to 2 minutes; shake dry.
Use funnel and ladel, portion hot jam in hot jars. Let cool to room temperature, cover, and refrigerate until jam is set, 12 to 24 hours. Jam can be refrigerated for up to 2 months.)
Yield: 2 cups
[gpp_icon type=”summary”] Strawberry-Rhubarb Jam