Strawberry Rhubarb Jam




  1. Combine the rhubarb, sugar, lemon juice and salt in a 1-1/2-quart heavy-bottom saucepan.
  2. Bring to a simmer over medium-low heat, stirring occasionally until the sugar dissolves.
  3. Increase heat to medium-high and cook 5 minutes.
  4. Add the strawberries and cook 12 minutes, stirring occasionally. A pale-pink foam will appear on the surface and the bubbles will be larger than when the mixture began cooking.
  5. Stir in the vanilla extract and spices.
  6. Cool, then refrigerate, uncovered, for at least 1 hour, or until the jam thickens and is cold.


Yields 1-1/2 cups.