From the kitchen of Angie St. John
It’s rhubarb season and I couldn’t be more excited. My family and I even planted some and it’s finally popped through the dirt. This is one of my favorite go to recipes. I love to make quick jams that don’t contain pectin. It’s almost like you can throw the ingredients into a pot, boil it and after 20 minutes have the best dessert around! We enjoyed ours tonight on top of vanilla ice cream.
You will need:
2 cups rhubarb, cut into 1/2" pieces
2 cups strawberries, halved
1 1/2 cups sugar
2 freshly squeezed lemons
So easy! Place all ingredients in a large pot and bring to a rolling boil. Reduce heat slightly and simmer, stirring frequently for about 20 minutes. Jam will reduce in volume and thicken.
Let cool for 10 minutes and pour into clean glass jars or containers, can be refrigerated for several weeks. Spread on your favorite breads, crackers or use as a topping for ice cream and yogurt!