Strawberries and rhubarb are one of our favorite springtime combinations. Use them here to make a quick and easy spread.
This recipe makes a small batch — enough for two 8-oz. jars. If you keep them in your refrigerator, there’s no need to process them.
Microwave Strawberry Rhubarb Jam
2 cups fresh strawberries cut into ¼-inch slices
½ cup rhubarb chopped into ¼-inch pieces
1 ½ cups sugar
2 Tbs. lemon juice
In a large microwave-safe bowl, layer 1 cup strawberries, ¼ cup rhubarb and ¾ cups sugar; repeat. Pour juice over top.
Microwave on high, stirring twice, 3 minutes. Continue cooking in 30 second intervals, stirring after each, until mixture begins to thicken and gel, about 2 minutes total.
Ladle into jars or container. Cool completely; keep refrigerated.
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