Description
A delightful blend of sweet strawberries and tart rhubarb, perfect for spreading on toast or using in baked goods.
Ingredients
- Fresh Strawberries – About 2 cups, hulled and chopped
- Rhubarb – 1 cup, chopped
- Granulated Sugar – 1 ½ cups
- Lemon Juice – 2 tablespoons
- Pectin (optional) – If you prefer a thicker jam
Instructions
- Prepare the Produce: Hull and chop the strawberries and cut the rhubarb into small pieces.
- Combine Ingredients: In a large pot, mix strawberries, rhubarb, sugar, and lemon juice. Stir well and let the mixture sit for about 10 minutes.
- Cook the Jam: Place the pot on medium heat and bring to a gentle boil, stirring occasionally.
- Check the Consistency: After about 20 minutes, ensure the jam thickens enough to coat the back of a spoon.
- Cool and Store: Remove from heat, let cool slightly, transfer to sterilized jars, seal, and refrigerate.
Notes
Consider adding a pinch of cinnamon for flavor or using different fruits for variations.
- Prep Time: 15
- Cook Time: 20
- Category: Preserves
- Method: Cooking
- 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: 1g
- Protein: 0g
- Cholesterol: 0mg
Keywords: strawberry rhubarb jam, homemade jam, summer preserves, fruit spread, canning recipes