Strawberry Rhubarb Quick Jam

Recipe adapted from Megan Gordon’s book, Whole Grain Mornings.
Serve over ice cream, toast, yogurt.

Ingredients

2 cups rhubarb (about 4 medium stalks)

1 pound fresh strawberries, washed, trimmed, and chopped (about 3 cups)

1 ¼ cup cane sugar

Pinch of salt

2 teaspoon freshly squeezed lime juice

1 teaspoon grated lime zest

Directions

In a large bowl, stir the rhubarb, strawberries, and sugar together and let them macerate until the sugar has begun to dissolve into the fruit, about 10 minutes. Transfer to a heavy-bottomed pot, bring to a boil over medium heat. Stir in the salt, lime juice, and zest and lower the heat to medium-low.

Gently simmer until the fruit breaks down and the mixture starts to cook down, diminishing in size by about one-third and thickening slightly – 15 to 20 minutes. Stir occasionally to avoid sticking. If the fruit isn’t breaking down on its own, use the back of a wooden spoon or a potato masher to help it along. Some prefer a chunkier jam, so mashing is entirely optional. Skim off any foam that rises to the top.

When the jam is close to being done, the mixture will still be loose (it’ll firm up as it cools) but should coat the back of a wooden spoon. Remove from the heat and pour into a bowl to fully stop the cooking process. Let cool completely. Transfer to clean glass jars and store in the refrigerator for up to 3 weeks or freeze for up to 6 months – if you don’t eat it all immediately.