Description
This strawberry rhubarb jam is a delightful blend of sweet strawberries and tart rhubarb, creating a flavorful spread that’s perfect for toast or desserts. With simple prep and fresh ingredients, this homemade jam is a must-try for anyone looking for easy, sweet recipes.
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. Mix well.
- Heat over medium, cooking until the fruits start to break down and the mixture thickens, about 20-25 minutes. Stir frequently, taking care not to let it bubble over.
- Test for doneness by dropping a teaspoon of jam onto a plate; it should stay separated when you run your finger through it. If it runs together, cook a little longer.
- Once thickened, remove from heat and let cool for about 10 minutes while preparing the jars.
- Sterilize the jars and lids by washing them in hot water.
- Ladle the jam into jars, secure the lids, and allow to cool before refrigerating.
- Wipe off any excess jam from the jars.
Notes
Ensure jars are completely dry after washing to avoid compromising the jam.
Consider using a candy thermometer to check the jam’s temperature for better results on thickness.
The jam can be stored in the refrigerator for several weeks. For longer storage, consider canning methods.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 45
- Sugar: 10g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg