Rhubarb and Strawberry Jam

Picking strawberries in the field and selecting stalks of rhubarb, then coming home to make jam. What a day! Note that this is a small-batch, “quick jam,” made in my bread machine using the jam setting. It will last 4-6 weeks in the refrigerator, but you’ll probably finish it sooner than that!

Ingredients

  • 1 cup of stemmed and quartered fresh strawberries
  • 1 1/2 cups fresh rhubarb that has been cut into ½-inch slices
  • 3/4 cup granulated sugar
  • 1 T lemon juice
  • 1 package (2 oz) powdered pectin (optional)

Instructions

  1. Place all the ingredients in the baking pan of the bread maker.
  2. Press the Jam setting.
  3. When the cycle finished, remove the pan, but be careful, because the pan – and the jam! – will be hot. Let it cool a bit before putting jam in a jar.
  4. Let cool, then cover.
  5. Store in refrigerator for about 4 to 6 weeks.