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Strawberry and Rhubarb Jam
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Photography by Olivia Hayo for Edible San Diego
Ingredients
Serves 4-6
- 3 cups strawberries, tops trimmed, halved
- 2 cups rhubarb, cut into 2-inch pieces
- ¼ cup lemon juice
- 1 cup sugar
Instructions
- Combine all ingredients in a medium to large saucepan over medium heat. Once mixture starts to bubble, reduce heat to medium low.
- Continue to cook, stirring occasionally, until the jam has thickened, about one hour.
- Pour jam into a jar or Tupperware and let cool. Refrigerate and use within 3 weeks.
Haley Hazell
As a freelance food stylist, visual designer and recipe developer, for Haley it is all about balance – balancing careers, tastes and textures. Haley attended culinary school at San Francisco Cooking School and recently relocated to San Diego, where she is getting to know this amazing county one taco shop at a time. She loves to cook and eat with the seasons, letting the amazing peak produce from her local farmers market inspire her recipe writing. To her, simple and delicious recipes start with quality ingredients and end with full bellies and plates licked clean. You can follow her work on Instagram at @haley.hazell
