Strawberry Rhubarb Jam Recipe
A simple Strawberry Rhubarb Jam made with fresh fruit and no pectin.Sweet strawberries balance tart rhubarb perfectly.Ready in about 1 hour with easy canning or storage options.
Ingredients
- 5 cups rhubarb cut into 1/2-inch cubes
- 2 cups strawberries hulled and halved
- 2 1/4 cups sugar
- 1 tablespoon fresh lemon juice
Instructions
- In a large saucepan, combine rhubarb, strawberries, sugar, and lemon juice.
- Cook over medium heat until the mixture begins to bubble.
- Reduce heat to medium-low and allow it to simmer gently.
- Stir occasionally and continue cooking until the Strawberry Rhubarb Jam thickens, about 60 minutes, reaching 220°F.
- Remove from heat once desired consistency is achieved.
For Refrigeration or Freezing:
- Transfer jam into clean jars.
- Refrigerate for up to 2 weeks or freeze for up to 6 months.
For Water Bath Canning:
- Sterilize jars, lids, and rings by boiling for 10 minutes.
- Fill jars with hot jam, leaving 1/4-inch space.
- Seal with lids and bands.
- Submerge in boiling water (covered by at least 1 inch) for 10 minutes.
- Remove and cool undisturbed for 24 hours.
Notes
- Serve on toast, pancakes, or yogurt.
- Great as a filling for pastries or cakes.
- Pairs beautifully with cream cheese or butter.