Description
This Strawberry Rhubarb Jam offers an irresistible flavor from fresh strawberries and rhubarb. It’s easy to make and perfect for spreading on toast or adding to desserts.
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
Instructions
- In a medium saucepan, combine sliced rhubarb, sliced strawberries, sugar, lemon juice, and a pinch of salt. Stir together well.
- Set the heat to medium and cook slowly until the fruit begins to break down and the mixture thickens, about 20-25 minutes. Be cautious as it may bubble up.
- 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 ready; if it merges back together, continue cooking longer.
- Once thickened, remove from heat and cool for about 10 minutes while preparing the jars.
- Sterilize jars and lids by washing and drying them in hot water.
- Carefully ladle the jam into the jars and seal with the lids. Let them cool until touchable before refrigerating.
- Wipe away any excess jam that spilled over.
Notes
For best results, use fresh, seasonal strawberries and rhubarb.
Store the jam in the refrigerator for up to two weeks.
Consider adding a pinch of cinnamon for a unique flavor twist.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 42
- Sugar: 10g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg