Strawberry-Rhubarb Jam with Lime Zest

This jam was born out of necessity to cook some left over rhubarb. I often buy too much fruit and turn the very ripe leftovers into quick jams. These "leftover" jams don't have big yields, so they are consumed quickly and there is no need to preserve them in jars. I normally add very little sugar to start, and add more after the fruit has started to break down. Add more sugar if you prefer a sweeter jam or if you make such a quantity that you need to preserve it. Knowing that the rhubarb had only few days left in the fridge, I bought some strawberries to add to it. When I was trying to decide what to add as a flavoring (I normally add vanilla beans but wanted something different), I remembered that I had some left over limes as well. I quickly zested and juiced one lime and added them to the jam, ready for a surprise. The lime flavor is really subtle, but it is there, and it is more evident after the jam has been cooled and the flavor had a chance to develop. Really tasty indeed.


Strawberry-Rhubarb Jam with Lime Zest

1 pint strawberries, cut in quarters
1 pint rhubarb, cut in small cubes
sugar to taste (maybe 1/2 cup to start)
Zest and juice of one lime (add more zest if your prefer)

Mix all the ingredients in a small sauce pan. Bring to a simmer and cook until thickened. Cool completely and store in the refrigerator for few weeks.