Description
A delightful and tangy homemade strawberry rhubarb jam that perfectly balances the sweetness of strawberries with the tartness of rhubarb.
Ingredients
Scale
- 2 cups strawberries, hulled and chopped
- 2 cups rhubarb, chopped
- 4 cups granulated sugar
- 1/4 cup lemon juice
- 1 package (1.75 oz) fruit pectin
Instructions
- In a large pot, combine strawberries, rhubarb, and lemon juice. Cook over medium heat until the mixture starts to bubble.
- Add the sugar and stir until dissolved. Bring to a rolling boil.
- Add the fruit pectin and boil for an additional 1-2 minutes, stirring constantly.
- Remove from heat and skim off any foam.
- Pour the jam into sterilized jars and seal immediately.
- Let the jars cool at room temperature before storing them in the refrigerator or pantry.
Notes
- Ensure all jars and lids are properly sterilized before use.
- Adjust sugar according to taste preference.
- This jam can be stored in the refrigerator for up to 3 weeks or canned for longer shelf life.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
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
Keywords: Strawberry Rhubarb Jam, Homemade rhubarb jam