Description

This strawberry rhubarb jam features a delightful mix of sweet strawberries and tart rhubarb, creating a unique flavor that complements any breakfast or dessert. Its easy preparation makes it a great choice for quick homemade jam lovers.

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 tablespoons 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 and cook slowly until the fruit begins to break down and the mixture thickens, about 20-25 minutes. Stir regularly to avoid bubbling over.
Test the jam's consistency by dropping a teaspoon onto a plate; it is ready if it stays separated after running your finger through it.
Once thickened, remove the jam from heat and let it cool for about 10 minutes while preparing the jars.
Sterilize jars and lids by washing them thoroughly in hot water.
Carefully ladle the jam into the jars and place a lid on each. Cool to the touch before refrigerating.
Wipe any excess jam from the jars.

Notes

Make sure to wash the jars thoroughly to ensure proper preservation.
If the jam is too runny, continue cooking until it thickens further.
Consider using a candy thermometer to check for the gel stage for more accuracy.

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