Capture the flavours of early summer with this simple strawberry rhubarb jam, naturally sweetened with pure Sweet Ontario maple syrup. Its balance of fruity sweetness and gentle tartness makes it a lovely spread for breakfast, afternoon tea or homemade desserts.
Ingredients
- 2 cups chopped rhubarb
- 2 cups strawberries, hulled and chopped
- 1 cup Sweet Ontario maple syrup
- Zest and juice of 1 lemon, approximately 2 to 3 tbsp juice
Directions
- Place the rhubarb, strawberries, maple syrup, lemon zest and lemon juice in a heavy-bottomed saucepan.
- Bring the mixture to a boil over medium-high heat, stirring frequently.
- Continue cooking for 45 to 60 minutes, stirring regularly, until the fruit has broken down and the mixture has thickened to a jam-like consistency. Reduce the heat as needed to maintain a steady boil without scorching.
- To check whether the jam is ready, place a small spoonful on a chilled plate. Allow it to cool for a few minutes, then run a finger through the centre. The jam is ready when the line remains visible and does not immediately fill in. A candy thermometer should read 220°F (104°C).
- Skim away any foam from the surface, if desired.
- Carefully spoon the jam into clean glass jars and allow it to cool completely.
- Cover and store in the refrigerator. Enjoy within 1 to 2 weeks.
Storage note: This is a refrigerator jam and has not been prepared for shelf-stable canning. For longer storage, freeze the cooled jam in a freezer-safe container for up to 3 months.
