Strawberry Rhubarb Jam
Strawberry Rhubarb Jam flavoured with both the zest and juice of an orange and some freshly grated ginger for a little extra zing.
Servings 14 125 ml mason jars
Ingredients
- 10 cups rhubarb (I used frozen) chopped
- 1 liter strawberries quartered
- 2 cups granulated sugar
- orange zest from 1 medium sized orange
- orange juice from 1 medium sized orange
- 1 teaspoon ginger freshly grated
- 1/3 cup water
- 14 125ml mason jars with lids sterilized
Instructions
- Place all the ingredients in a large sized pot and bring the mixture to a boil.
- Once it starts to boil, lower the heat down to medium-low and allow to simmer for 45 minutes to 1 hour while stirring occasionally.
- You'll know its ready when it reaches the consistency of applesauce and will thicken a little more as it cools.
- Ladle the jam into the sterile jars and seal them with the sterile lids and rings.
- Keep refrigerated if consuming within a month or freeze the jam in freezer containers or freezer bags for longer shelf life.
- If your freezing the jam do note that flavor and quality declines when frozen too long. I would definitely consume frozen jam within 3 months for maximum flavor.