Description

This Strawberry Rhubarb Jam combines the sweet and tart flavors of fresh strawberries and rhubarb, making it a delightful topping for toast or desserts. Its simple preparation and fresh ingredients ensure a delicious homemade option that everyone will love!

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 to mix.
Heat the mixture over medium heat, cooking until the fruits begin to break down and the mixture thickens, about 20-25 minutes.
To check if the jam has set, drop a teaspoon onto a plate and run your finger through it; if it stays separated, it’s ready. If it merges back together, continue cooking.
Once thickened, remove from heat and let cool for about 10 minutes while preparing the jars.
Sterilize jars and lids by washing them thoroughly in hot water and drying them.
Ladle the jam into the prepared jars and seal with lids. Allow to cool before refrigerating.
Wipe off any excess jam from the sides of the jars.

Notes

Ensure the jars are completely dry after sterilizing for best results.
Store in the refrigerator and use within a few weeks for optimal freshness.

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