Description

This Strawberry Rhubarb Jam is a delightful blend of sweet strawberries and tart rhubarb, creating an unforgettable taste. Perfect for breakfast spreads or desserts, it’s straightforward to prepare, making it ideal for home cooks looking for delicious homemade options.

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 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 rhubarb and strawberries soften and the mixture thickens, approximately 20-25 minutes, stirring occasionally to prevent bubbling over.
To check if the jam is ready, drop a teaspoon of it onto a plate. Run your finger through it; if it stays separated, it's done; if not, continue cooking a bit longer.
Once thickened, remove from heat and let it cool for about 10 minutes while preparing the jars.
Sterilize jars and lids by washing and drying them in hot water.
Ladle the jam into the prepared jars, seal with lids, and let them cool to the touch before refrigerating.
Wipe off any jam that spills over the jars.

Notes

Ensure to wash the jars and lids thoroughly to avoid contamination.
Store the jam in the refrigerator and consume within a few weeks.
This jam can be used as a spread or a topping for various desserts.

Nutrition

Serving Size: 1 tablespoon
Calories: 50
Sugar: 12g
Sodium: 1mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg