Strawberry Rhubarb Jam
Indulge in the delightful flavors of homemade Strawberry Rhubarb Jam, a perfect blend of sweet strawberries and tangy rhubarb that captures the essence of summer. This easy recipe requires just four key ingredients and no pectin, making it a breeze for anyone to create. Whether you’re enjoying it on toast, swirling it into yogurt, or using it to elevate savory dishes, this jam is an impressive addition to any meal. Plus, with proper canning techniques, you can savor the taste of summer all year round!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 10 servings (1 tablespoon each) 1x
- Category: Condiment
- Method: Canning
- Cuisine: American
Ingredients
Scale
- 4 ½ cups rhubarb, cut into ½ inch pieces
- 4 ½ cups strawberries, halved
- 4 cups white sugar
- ¼ cup bottled lemon juice
Instructions
- In a large heavy pot, mix rhubarb and sugar. Let sit for 2 hours to draw out moisture from the rhubarb.
- Stir in lemon juice and strawberries. Bring to a boil while stirring until the sugar dissolves.
- Cook at a rolling boil for about 20 minutes until it reaches 220°F using a candy thermometer.
- Remove from heat and skim off any foam.
- Sterilize your jars and fill with jam, leaving about ¼ inch headspace. Remove air bubbles with a plastic knife and seal with lids.
- Process in a boiling water bath for 10 minutes.
Nutrition
- Serving Size: 1 tablespoon (20g)
- Calories: 50
- Sugar: 13g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Find it online: https://kitchenbyskylar.com/strawberry-rhubarb-jam/