Simple Strawberry and Rhubarb Jam

Simple Strawberry and Rhubarb Jam

Simple Strawberry and Rhubarb Jam

It is officially summer, and here in southern Ontario that means the return of farmer’s markets and fresh, delicious produce that actually smells and tastes like it’s meant to. On my first visit of the year to the Oakville Farmer’s Market, I picked up some savoury veggies as well as some sticky sweet strawberries and perfectly tart rhubarb. My initial intent was to make a jam for the filling of linzer cookies, but my cookies were not so great, however, this jam was a winner. Not meant for storing or canning, this is more of a quick treat that will last in your fridge for ten days to a week - if you can keep your hands off of it for that long.


2 cups rhubarb, chopped into ½ inch pieces
2 cups strawberries, diced
1 cup of sugar
1 teaspoon fresh lemon juice


Combine all ingredients in a glass bowl and let macerate for 45 minutes to one hour

Pour fruit mixture into a cold pan and set over low heat, stirring constantly

Let gently warm, bubbles will appear and fruit will begin to break down. Watch and stir constantly as this mixture will easily burn

Mash with a potato masher or wooden spoon to completely break down the fruit mixture

Continue to cook and stir for approximately 30 minutes or until desired texture and taste are achieved

Store in a sealed container for up to 10 days