Description

This Strawberry Rhubarb Jam is a perfect blend of sweet strawberries and tart rhubarb. With just a few simple ingredients and straightforward steps, you can enjoy this homemade jam on toast or desserts. It’s a favorite for those looking for easy and flavorful recipes!

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 tablespoons fresh lemon juice
Pinch of salt

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Instructions

In a medium saucepan, combine the sliced rhubarb, sliced strawberries, sugar, lemon juice, and a pinch of salt. Stir to mix.
Set the heat to medium and cook slowly until the fruits soften and the mixture thickens, about 20-25 minutes, stirring occasionally to prevent bubbling over.
To check if the jam is done, drop a teaspoon onto a plate and run your finger through it. If it stays separated, it’s done; if it runs together, continue cooking.
Once thickened, remove from the heat and let it cool for 10 minutes while preparing jars.
Wash and dry jars and lids in hot water to sterilize them.
Ladle the jam into the jars and seal with lids. Let cool to the touch before refrigerating.
Clean off any excess jam that spills over.

Notes

Make sure to stir gently to avoid splattering as the jam comes to a boil.
For best results, eat the jam within a few weeks if stored in the refrigerator.
This jam can also be processed in a water bath for longer shelf life.

Nutrition

Serving Size: 1 tablespoon
Calories: 45
Sugar: 11g
Sodium: 1mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg