Tart rhubarb and sweet strawberries shine together in this easy strawberry-rhubarb jam. There's no canning involved and with fresh in-season strawberries, added sugar stays in check.
Combine strawberries, rhubarb, sugar and salt in a heavy 6-quart pot; bring to a simmer over medium-high heat, stirring often. Reduce heat to medium; simmer, stirring often, until the mixture registers 220 degrees F on a candy thermometer and becomes thick and slightly darker, about 1 1/2 hours. (Alternatively, to test for proper thickness, place a small amount of jam on a chilled plate; place in freezer for 2 minutes then run a finger over the jam. If it wrinkles and feels gel-like, the jam is ready. If the jam is not yet ready, continue cooking for 5 minutes, then test again.) Remove from heat; stir in lemon juice.
Spoon the jam into 2 sterilized (1-pint) jars; let cool to room temperature, about 1 hour. Cover and refrigerate for up to 1 month.
To make ahead: Refrigerate for up to 1 month.
Equipment: Candy thermometer; two 1-pint jars
I love that you don't have to boil the jars of this yummy, easy jam. It's great on vanilla ice cream too.