Description
Capture the essence of summer with this delightful sweet and tangy strawberry rhubarb jam. Combining sun-ripened strawberries with tart rhubarb, this homemade preserve is perfect for spreading on toast, topping desserts, or enjoying straight from the jar. With its vibrant color and balanced flavors, this jam will transport you back to warm sunny days, making it a must-have addition to your pantry.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and quartered
- 2 cups rhubarb stalks, chopped (about 1-inch pieces)
- 3 cups granulated sugar
- 1/4 cup freshly squeezed lemon juice
Instructions
- Wash the strawberries and rhubarb thoroughly. Remove the tops from strawberries and chop them into quarters; slice rhubarb into small pieces.
- In a large pot over medium heat, combine strawberries, rhubarb, sugar, and lemon juice. Stir gently until well mixed.
- Bring to a gentle boil, stirring occasionally for 15-20 minutes until the mixture thickens.
- Check for doneness by placing a spoonful on a cold plate; if it holds its shape after cooling for a minute, it’s ready.
- Carefully ladle hot jam into sterilized jars, sealing tightly while leaving some space at the top.
- Let jars cool on the counter before transferring them to storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Preserves
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 15g
- Calories: 56
- Sugar: 13g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: <1g
- Cholesterol: 0mg