Description

This homemade Strawberry Rhubarb Jam features a delightful blend of fresh strawberries and tart rhubarb, creating a unique flavor that’s perfect for spreading on toast or adding to desserts. Simple to make, it’s a delightful addition to any kitchen pantry.

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 size saucepan, combine sliced rhubarb, sliced strawberries, sugar, lemon juice, and a pinch of salt. Stir well.
Set heat to medium and cook slowly until the rhubarb and strawberries break down and the mixture thickens, about 20-25 minutes. Stir occasionally to prevent bubbling over.
To test for doneness, drop a teaspoon of jam onto a plate; if it stays separated when you run your finger through it, it is ready. If not, cook a little longer.
Once thickened, remove from heat and let cool for about 10 minutes while preparing jars.
Sterilize jars and lids by washing and drying them thoroughly in hot water.
Ladle the warm jam into jars and cover with lids. Let cool before refrigerating.
Clean up any excess jam that may have spilled.

Notes

Ensure jars are properly sterilized to extend shelf life.
This jam can be enjoyed on toast, in desserts, or even as a topping for yogurt.
Adjust the sugar level according to your taste preference.

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