Strawberry-Rhubarb Jam

Name: Strawberry-Rhubarb Jam
Yield: Serves 32 (makes two 1-cup jars)
Ingredients: 8 ounces, strawberries, hulled and cut into ½-inch pieces (1⅔ cups); 1 pound, rhubarb, cut into ½-inch pieces (4 cups); 1¾ cups, sugar; ½ cup peeled and shredded, Granny Smith apple (½ apple); 2 (2-inch), strips lemon zest; 1 tablespoon bottled, lemon juice

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A cookbook recipe exclusively for All-Access members from Foolproof Preserving

SERVES32 (makes two 1-cup jars)

TIME35 minutes, plus 2 hours cooling and 12 hours setting

A cookbook recipe exclusively for All-Access members from Foolproof Preserving

WHY THIS RECIPE WORKS

We started our recipe by finding the perfect balance of tart rhubarb to sweet strawberries, using twice as much rhubarb as strawberries to let the bright rhubarb flavor shine through. To reduce the natural stringiness of the rhubarb without...

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