Description
This strawberry rhubarb jam is a delightful blend of fresh strawberries and rhubarb, creating a mouthwatering spread that’s perfect for toast or dessert. Easy to make, this recipe is a must-try for jam lovers!
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 tablespoons fresh lemon juice
- Pinch of salt
Instructions
- Combine the sliced rhubarb, sliced strawberries, sugar, lemon juice, and a pinch of salt in a medium-sized saucepan. Stir well.
- Heat the mixture over medium heat until the strawberries and rhubarb soften and the jam starts to thicken, about 20-25 minutes. Stir regularly to prevent bubbling over.
- To check if the jam is set, drop a teaspoon onto a plate and run your finger through it; if it stays separated, it's ready.
- Once thickened, remove from heat and let it cool for about 10 minutes while preparing jars.
- Sterilize jars and lids by washing them in hot water, then drying thoroughly.
- Ladle the jam into the jars and secure the lids; let them cool before refrigerating.
- Clean any spills from the jars with a cloth.
Notes
You can store the jam in the refrigerator for several weeks.
This jam pairs well with breads and desserts.
Ensure jars are properly sterilized to maintain 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