Take advantage of summer fruit with this decadent strawberry-rhubarb jam! I used organic strawberries and local rhubarb from Chamutka Farm in West Whately, MA, and a bit of lemon to keep it fresh. This recipe makes a ton of jam so feel free to halve the ingredients- you’ll still have plenty to swirl into yogurt like I did here, spread on toast, or even bake into muffins!
Ingredients:
2 lbs strawberries
15 or so stalks of rhubarb
1 lemon
3 c sugar
2 T cornstarch
Wash the strawberries, remove the stems, and quarter each berry. Wash the rhubarb, remove the fibrous ends of each stalk, and chop into half inch chunks. Combine with the sugar, and the zest and juice of the lemon in a large crockpot. Stir until all the fruit is coated in sugar. Turn the crockpot on high and cover. Cook for 4-6 hours, stirring occasionally, until the fruit is soft. Blend the jam, then return to the crockpot. Mix cornstarch with a few tablespoons of water, then add the slurry to the crockpot and stir.
Cook uncovered on high for 1-2 more hours, until thickened. Transfer to jars and cool completely. The jam will keep in the refrigerator for 3 weeks!
Enjoy Summer fruit while the gett’n is good!
Julia Massicotte will be creating and sharing recipes that showcase ingredients you can buy at City Feed every week! Currently working for us as a Floor Supervisor at City Feed and Supply, Julia is also a trained opera singer, avid fiber artist, and enthusiastic cook. She’s been helping her mother in the kitchen since infancy, but started cooking independently when she went vegetarian in sixth grade (she’s vegan now!). She favors simple recipes that bring out the best flavor in the fruits and vegetables she loves. She also enjoys venturing into more complicated recipes, including baking bread and sweets! Julia is looking forward to sharing the tips and tricks she’s learned over the last 20 years—keep your eyes peeled for her original recipes, and visit City Feed today to chat veggies with her!
