Today's recipe uses strawberries and rhubarb to make a simple jam that skips the canning process and goes straight into the fridge.
makes approx. 3 cups
1 pound strawberries
1 pound rhubarb
1 cup sugar
3 tablespoons lemon juice
2-3 teaspoons finely grated peeled fresh ginger (optional)
Rinse, trim and rough chop the strawberries and rough chop the rhubarb, and add both of those to a heavy bottomed stainless steel pot with one cup of sugar, and then squeeze three tablespoons fresh lemon juice into that and bring it up to a simmer.
You'll want to cook that along on medium heat and stir it occasionally and, if you are using the ginger, peel it and finely mince or finely grate 2 teaspoons, and then stir that into the pot as well.
Keep stirring it as it cooks along. It needs about 25 minutes or so to cook down and thicken up.
You'll want to skim the top a couple of times and, after 20 to 25 minutes, when it seems nice and thick, let it cool down to room temperature quickly, in the fridge if you can.
Then, transfer it to clean plastic or glass containers and let that cool down completely in the fridge, and then put a tightly fitting lid on top.
That should last two weeks in the fridge, and then serve it up on your favorite toast.
Place the cooked fruit into a large shallow baking dish, and place that into the fridge or freezer to help it cool down quickly before filling jar or jars.
Don't put lid on filled jars until completely chilled.
Leave out the rhubarb and use two pounds of strawberries instead for a pure strawberry jam.
This jam will not be as thick as store-bought brands because there is no pectin involved.