Strawberry Rhubarb Jam
A delightful blend of sweet strawberries and tangy rhubarb, this homemade jam is a seasonal favorite. With a simple list of ingredients, you’ll be able to preserve the delicious flavors of summer in every jar. Perfect for spreading on toast, mixing into yogurt, or using as a topping for desserts
Ingredients
- 2 cups fresh strawberries chopped
- 2 cups fresh rhubarb chopped
- 3 cups granulated sugar
- 1 tablespoon lemon juice
- 1 packet pectin or apple pectin
Instructions
- Prepare the fruit: Hull and chop the strawberries. Slice the rhubarb into 1-inch pieces.
- Cook the fruit: In a large saucepan, combine the strawberries, rhubarb, sugar, and lemon juice. Stir and cook over medium heat until the fruit breaks down and releases juice.
- Add pectin: Stir in the pectin, bringing the mixture to a boil. Let it boil for 5 minutes while stirring constantly.
- Test for consistency: To test if the jam has set, place a spoonful on a chilled plate and check if it wrinkles when you push it. If not, continue boiling for another minute.
- Jar the jam: Pour the hot jam into sterilized jars, leaving a small space at the top. Seal and let the jars cool at room temperature.
- Enjoy: Store the sealed jars in a cool, dark place. Once opened, refrigerate the jam and use within a few weeks.
Notes
Nutrition (per serving):
- Calories: 45 kcal
- Total Fat: 0g
- Carbohydrates: 12g
- Sugars: 10g
- Protein: 0g
- Sodium: 0mg
- For a thicker jam, cook the mixture a little longer.
- This jam can also be made without pectin if you prefer a more natural setting method. Just cook it longer until it reaches the desired consistency.
- Feel free to add other fruits like raspberries or blueberries for variation.