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
- 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
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.