Description

This Strawberry Rhubarb Jam offers an irresistible flavor profile, blending sweet strawberries with tart rhubarb. With easy preparation and simple ingredients, it’s perfect for spreading on toast or enjoying as part of a dessert. Homemade jam like this adds a personal touch to quick breakfasts or satisfying afternoon snacks.

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

Combine the sliced rhubarb, sliced strawberries, sugar, lemon juice, and a pinch of salt in a medium size saucepan. Stir until mixed.
Turn the heat to medium and cook slowly until the rhubarb and strawberries break down and the mixture thickens, about 20-25 minutes. Use caution as it may bubble over.
To check if the jam is set, drop a teaspoon on 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 heat and let it cool for about 10 minutes while preparing jars.
Wash and dry jars and lids in hot water for sterilization.
Ladle the jam into prepared jars and cover them with lids. Allow to cool to the touch before refrigerating.
Wipe any excess jam from the outside of the jars.

Notes

Make sure to use fresh, ripe strawberries for the best flavor.
Jam can be stored in the refrigerator for up to three weeks.
For longer storage, consider canning methods to preserve the jam.

Nutrition

Serving Size: 1 tablespoon
Calories: 45
Sugar: 10g
Sodium: 1mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg