Description
This homemade Rhubarb and Strawberry Jam is a delightful way to preserve the flavors of summer. With just a few simple ingredients, you can create a sweet and tangy jam that is perfect for spreading on toast or using in various recipes.
Ingredients
Scale
Rhubarb:
- 3 cups chopped fresh rhubarb (about ½-inch pieces)
Strawberries:
- 3 cups hulled and chopped fresh strawberries
Other Ingredients:
- 3 cups granulated sugar
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 package (1.75 oz) fruit pectin (optional for thicker jam)
Instructions
- Prepare the Fruit: In a large saucepan, combine the rhubarb, strawberries, and sugar. Let the mixture sit for 30 minutes to allow the fruit to release its juices.
- Cook the Jam: Stir in the lemon juice and lemon zest. Place the saucepan over medium heat and bring to a gentle boil, stirring frequently. Reduce the heat and simmer for 20–25 minutes, stirring often. Add pectin if desired.
- Check for Doneness: The jam is ready when it thickens and reaches 220°F or passes the cold plate test.
- Jar the Jam: Ladle the hot jam into sterilized jars, leaving space at the top. Seal and allow to cool before storing.
Notes
- For a smoother texture, you can mash the fruit slightly while cooking.
- Adjust sugar to taste if you prefer a tarter jam.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tbsp
- Calories: 45
- Sugar: 11 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.5 g
- Protein: 0 g
- Cholesterol: 0 mg
