Description

This strawberry rhubarb jam offers an irresistible blend of sweet strawberries and tart rhubarb, perfect for spreading on toast or using in desserts. Easy to prepare, it brings homemade flavor to your breakfast table with simple ingredients you can find in any kitchen.

Ingredients

Scale

4 cups fresh strawberries washed and thinly sliced (about 1 ½ pounds)
3 cups fresh rhubarb washed and thinly sliced (about 3 long stalks)
2 cups granulated sugar
1 tablespoons fresh lemon juice
Pinch of salt

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Instructions

In a medium saucepan, combine the sliced rhubarb, sliced strawberries, sugar, lemon juice, and a pinch of salt. Stir well.
Set the heat to medium and gently cook the mixture until the fruit softens and the mixture thickens, about 20-25 minutes. Stir carefully to prevent overflow.
To check if the jam has set, drop a teaspoon onto a plate and run your finger through it; if it stays separated, it’s ready.
Remove from heat and let it cool for about 10 minutes while preparing your jars.
Sterilize the jars and lids by washing them in hot water and drying thoroughly.
Carefully ladle the hot jam into the jars and place the lids on. Allow to cool to room temperature before refrigerating.
Clean any jam that has spilled onto the rims.

Notes

Ensure the fruits are fresh for the best flavor.
Adjust the sugar according to your taste preference; more sugar will yield a sweeter jam.
This can be stored in the refrigerator for several weeks or processed for longer shelf life.

Nutrition

Serving Size: 1 tablespoon
Calories: 50
Sugar: 12g
Sodium: 1mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg