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
- Place all the ingredients in the baking pan of the bread maker.
- Press the Jam setting.
- 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.
- Let cool, then cover.
- Store in refrigerator for about 4 to 6 weeks.
