Description
This Strawberry Rhubarb Jam combines fresh strawberries and rhubarb for a sweet and tangy spread that’s easy to make and perfect for toast, desserts, or gifts.
Ingredients
Scale
- 4 cups fresh strawberries washed and thinly sliced (about 1 ½ pounds)
- 3 cups fresh rhubarb washed and thinly sliced (about 3 long stalks)
- 2 cups granulated sugar
- 1 tablespoon fresh lemon juice
- Pinch of salt
Instructions
- In a medium saucepan, combine the sliced rhubarb, sliced strawberries, sugar, lemon juice, and a pinch of salt. Mix well.
- Heat the mixture over medium heat until the fruits begin to break down and the mixture thickens, about 20-25 minutes, stirring occasionally to prevent bubbling over.
- To check if the jam is set, drop a teaspoon onto a plate and run your finger through it. If it stays apart, it’s ready; if it runs together, cook longer.
- Remove the jam from heat and let it cool for about 10 minutes as you prepare jars.
- Sterilize jars and lids by washing and drying them in hot water.
- Ladle the jam into the jars and secure the lids once cool to the touch; store in the refrigerator.
- Wipe any excess jam off the jars.
Notes
Ensure strawberries and rhubarb are washed properly before use.
Jam can be stored in the refrigerator for several weeks.
Label and date jars if giving as gifts.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg