Description

This Strawberry Rhubarb Jam features a blend of sweet strawberries and tangy rhubarb, creating a mouthwatering jam that’s perfect for spreading on toast or topping desserts. Enjoy its simple prep with fresh ingredients for a homemade experience everyone will love!

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

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Instructions

In a medium saucepan, combine the sliced rhubarb, sliced strawberries, sugar, lemon juice, and a pinch of salt. Stir well.
Set the heat to medium, cooking slowly until the fruits begin to break down and the mixture thickens, about 20-25 minutes. Stir regularly to prevent bubbling over.
To check if the jam is set, drop a teaspoon onto a plate. If it stays separated after running your finger through it, it's ready; if not, continue cooking longer.
Once thickened, remove from heat and let cool for about 10 minutes while preparing jars.
Wash and dry jars and lids thoroughly in hot water to sterilize them.
Ladle the jam into jars, place the lids on, and let cool to the touch before storing it in the refrigerator.
Wipe off any overflow of jam from the jars.

Notes

Make sure to wash the strawberries and rhubarb thoroughly before slicing.
Use sterilized jars to ensure the jam stays fresh longer.
The jam can be stored in the refrigerator for several weeks.

Nutrition

Serving Size: 1 tablespoon
Calories: 55
Sugar: 14g
Sodium: 1mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg