Description
A sweet and tart homemade jam that captures the bright flavors of strawberry and rhubarb, perfect for toast, yogurt, or as a gift.
Ingredients
Scale
- 5 cups rhubarb (cut into 1/2″ cubes)
- 2 cups hulled and halved strawberries
- 2 1/4 cups granulated sugar
- 1 tablespoon fresh lemon juice
Instructions
- Prepare the fruit: Trim and wash rhubarb stalks, then cut them into roughly 1/2″ cubes. Hull and halve the strawberries.
- Combine ingredients in a saucepan: Place the cut rhubarb, hulled strawberries, sugar, and lemon juice in a medium to large saucepan over medium heat.
- Bring to a gentle boil, then reduce the heat to medium-low.
- Cook until thickened: Stir occasionally for about an hour until the jam thickens and the fruit softens.
- Test for set: Use a chilled plate to check the consistency after approximately 30-60 seconds in the freezer.
- Decide how to store: Ladle the jam into clean jars or containers for refrigerating, freezing, or canning.
Notes
The jam can be adjusted for sweetness by modifying the amount of sugar used. It’s ideal for toast, yogurt, and pastries.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 36
- Sugar: 9g
- Sodium: 3mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.3g
- Protein: 0.1g
- Cholesterol: 0mg