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Strawberry Rhubarb Jam

A delightful sweet-tart jam made from fresh strawberries and rhubarb, perfect as a spread on toast or as an ingredient in various dishes.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast Spread, Condiment
Cuisine: American
Calories: 50
Ingredients Method Notes

Ingredients
  

Fruit Ingredients
  • 2 cups rhubarb, chopped Fresh rhubarb can be found in grocery stores or farmer's markets during spring and early summer.
  • 2 cups strawberries, hulled and sliced If strawberries are out of season, frozen ones can also work well—just ensure they are thawed and drained.
Other Ingredients
  • 1 cup sugar Can substitute half with honey for a natural sweetness.
  • 1 tablespoon lemon juice Enhances flavor and balances sweetness.
  • 1 package fruit pectin Optional; follow package instructions if using.

Method
 

Preparation
  1. In a large saucepan, combine the chopped rhubarb, sliced strawberries, and sugar. Let this mixture sit for about 30 minutes to draw out the juices.
  2. After 30 minutes, add the lemon juice and stir well.
  3. If using pectin, add it according to the package instructions.
Cooking
  1. Heat the mixture over medium-high heat until it reaches a rolling boil, stirring frequently.
  2. Once boiling, maintain a vigorous boil for 10-15 minutes while stirring constantly until the jam thickens.
  3. Remove from heat and let it cool slightly for 5-10 minutes.
Jarring
  1. Carefully pour the jam into sterilized jars, filling them to about 1/4 inch from the top, and seal immediately.
  2. Allow the jars to cool completely before storing in the refrigerator.

Notes

For best flavor, let the jam sit for a day before using. Store in airtight containers for up to three weeks, or freeze for longer storage. Always check for freshness before consuming leftovers.