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Strawberry rhubarb jam

Tangy Strawberry Rhubarb Jam: Easy Homemade Delight

This Strawberry Rhubarb Jam captures summer's essence with a perfect balance of sweet and tart flavors.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 jars
Course: Sauces
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fruit
  • 2 lbs Rhubarb finely chopped
  • 1 lb Strawberries hulled and halved
For Sweetening and Flavoring
  • 2.5 cups Sugar essential for sweetness
  • 3 tablespoons Bottled Lemon Juice adds acidity
  • 1 teaspoon Vanilla or Almond Extract optional

Equipment

  • large pot
  • Candy thermometer
  • Sterilized Jars

Method
 

Step-by-Step Instructions
  1. Wash and finely chop 2 lbs of rhubarb and hull and halve 1 lb of strawberries.
  2. In a large pot, combine the chopped rhubarb, strawberries, 2.5 cups of sugar, and 3 tablespoons of bottled lemon juice. Bring to a gentle boil over medium heat.
  3. Continue cooking for about 30 to 60 minutes until the mixture reaches a temperature of 220°F.
  4. Skim off any foam that forms on top once the desired temperature is reached.
  5. Pour the mixture into sterilized jars, leaving a ¼-inch headspace, and secure the lids finger-tight.
  6. Process the sealed jars in a boiling water bath for 10 minutes, then let cool completely.

Nutrition

Serving: 1jarCalories: 150kcalCarbohydrates: 37gSodium: 1mgPotassium: 50mgFiber: 1gSugar: 30gVitamin A: 300IUVitamin C: 10mgCalcium: 20mgIron: 0.5mg

Notes

Using fresh ingredients ensures the best flavor. Always check the seals on jars after cooling.

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