I know, I know…rhubarb season is basically over. I have a backyard connection for rhubarb and I just machete’d it down last week. As a food blogger, getting you recipes quickly enough to use and eat what’s in season is sometimes the hardest part. I’m working on getting better at this!
Anyway, back to this absolutely fantastic jam. I saw David Lebovitz making this on his Instagram stories (while pouring tons of Campari in it…yes, yes, yes please). Knowing his recipes are well-tested and consistently so good, I decided to use my excessive amounts of rhubarb to make a ton of jam. Strawberries and rhubarb are natural pals and this recipe perfectly balances the two so you can taste both. There’s a lot of sugar, but this the jam is not overly sweet. A splash of fruity liqueur is barely detectable, but adds a little umph to the fruity flavors to bring them out even more.
This is a refrigerator jam, so make sure to keep in a lidded container and store in the fridge after each use. It should last at least a couple weeks and up to a month. If you do plan to can it for storage, find a VERY trustworthy source for directions to ensure you do this properly (I’m not an expert on this)…unless, of course, you are an expert yourself.
This recipe made about 8 cups of jam, so I split it in half and used a tablespoon of Chambord in one batch and a tablespoon of Campari in the other half. Both versions were so, so good. Feel free to use any fruity liqueur you want or omit if you don’t want to use alcohol. Oh, and prepare to share with all of your friends and family because 1) you love them and 2) you have 8 cups of jam!
[tasty-recipe id=”31426″]
[…] By Amanda Recipe June 15, […]