Description
Capture the vibrant flavors of summer with this homemade Strawberry Rhubarb Jam. This delightful jam combines the tangy essence of fresh rhubarb with the sweetness of ripe strawberries, creating a luscious spread perfect for toast, desserts, or gifting. Made without pectin, this simple recipe highlights the natural goodness of its ingredients. Enjoy the satisfaction of crafting your own jam from scratch while indulging in its versatile uses—whether as a topping for ice cream or a glaze for meats. With just four key ingredients and straightforward steps, you’ll have delicious jars of strawberry rhubarb jam to savor year-round.
Ingredients
Scale
- 5 cups rhubarb (cut into 1/2" cubes)
- 2 cups hulled and halved strawberries
- 2 1/4 cups sugar
- 1 tablespoon fresh lemon juice
Instructions
- In a large saucepan over medium heat, combine rhubarb, strawberries, sugar, and lemon juice. Stir well.
- Once bubbling, lower the heat to medium-low and cook for about one hour while stirring occasionally until thickened.
- For storage, transfer to clean glass mason jars.
- For refrigeration: Use within two weeks.
- For freezing: Leave headroom in jars; best used within six months.
- If canning, sterilize jars and process in boiling water for ten minutes.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Canning
- 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: 0g
- Protein: <1g
- Cholesterol: 0mg