I know, I know…rhubarb season is basically over. I have a backyard connection for rhubarb and I just machete’d it down last week. As a food blogger, getting you recipes quickly enough to use and eat what’s in season is sometimes the hardest part. I’m working on getting better at this!
Anyway, back to this absolutely fantastic jam. I saw David Lebovitz making this on his Instagram stories (while pouring tons of Campari in it…yes, yes, yes please). Knowing his recipes are well-tested and consistently so good, I decided to use my excessive amounts of rhubarb to make a ton of jam. Strawberries and rhubarb are natural pals and this recipe perfectly balances the two so you can taste both. There’s a lot of sugar, but this the jam is not overly sweet. A splash of fruity liqueur is barely detectable, but adds a little umph to the fruity flavors to bring them out even more.
This is a refrigerator jam, so make sure to keep in a lidded container and store in the fridge after each use. It should last at least a couple weeks and up to a month. If you do plan to can it for storage, find a VERY trustworthy source for directions to ensure you do this properly (I’m not an expert on this)…unless, of course, you are an expert yourself.
This recipe made about 8 cups of jam, so I split it in half and used a tablespoon of Chambord in one batch and a tablespoon of Campari in the other half. Both versions were so, so good. Feel free to use any fruity liqueur you want or omit if you don’t want to use alcohol. Oh, and prepare to share with all of your friends and family because 1) you love them and 2) you have 8 cups of jam!
A perfectly balanced refrigerator jam with strawberries, rhubarb and a splash of fruity liqueur of your choice!
- 3 pounds trimmed rhubarb, sliced into 1/2-inch chunks
- 3 cups (450 grams) trimmed strawberries, quartered
- 1 cup water
- 5-1/2 cups (1100 grams) granulated sugar
- Juice of 1 large lemon
- Generous pinch of salt
- 2 tablespoons fruity liqueur of your choice (Chambord, Framboise, Campari or kirsch are all good options)
- Put a small plate in the freezer to use for checking the consistency of the jam.
- In a large, heavy-bottomed pot, combine the rhubarb, strawberries and water over medium heat. Cook, stirring frequently, until the rhubarb is tender and the fruit is just beginning to break down. This should take about 15 to 20 minutes.
- Add the sugar, lemon juice and a pinch of salt, stirring to combine. Cook on medium heat, uncovered, until the jam is thick and the fruit has completely broken down, about 45 to 50 minutes. Skim off any foam that collects on the top of the jam throughout the cooking process and discard. If there are still chunks of fruit, you an use a potato masher to break them down completely.
- To test the jam for doneness, place a small spoonful of jam on the frozen plate. Return it to the freezer for 1 to 2 minutes. Using your finger, gently push on the outside rim of the jam; if it wrinkles when pushed, it’s done. Run your finger through the center of the jam and ensure the line stays intact; if the jam runs back to cover the open area, it’s too runny and need to be cooked down further. You can also test the temperature; it should register 220° on an instant-read or candy thermometer. Stir in the liqueur of your choice, if using. Ladle into clean containers or jars, cover and refrigerate.
This is a refrigerator jam, so ensure to keep this tightly covered and store in the refrigerator. For canning instructions, find a trustworthy source and follow the instructions.