Strawberry Rhubarb Jam
A bright, tangy jam that balances sweet strawberries with tart rhubarb, perfect for spreading on toast or using in desserts.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 3 cups 1x
- Category: Condiment
- Method: Canning
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups rhubarb, chopped
- 2 cups strawberries, hulled and chopped
- 2 cups sugar
- 1/4 cup lemon juice
- 1 package fruit pectin (about 1.75 ounces)
Instructions
- Place the chopped rhubarb and strawberries into a large, heavy-bottomed pot.
- Add the sugar and lemon juice. Stir together and let rest for about 30 minutes.
- Sprinkle in the fruit pectin and stir thoroughly.
- Set the pot over medium heat and bring to a full, rolling boil while stirring constantly.
- Once boiling, reduce heat slightly and cook for about 10 minutes.
- Remove from heat and ladle the hot jam into sterilized jars, leaving about 1/4 inch headspace.
- Let jars cool completely on a rack or process in a boiling water bath for long-term storage.
Notes
If your rhubarb is very tart, add up to 1 tablespoon more lemon juice. For less sugar, use low sugar pectin.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Find it online: https://www.simplefamilydishes.com/strawberry-rhubarb-jam/