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Homemade Strawberry Rhubarb Jam

A delightful blend of sweet strawberries and tart rhubarb, this jam transforms ordinary breakfasts into extraordinary moments shared with loved ones.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Condiment, Spread
Cuisine: American
Calories: 50
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups strawberries, hulled and crushed Ensure strawberries are ripe and juicy.
  • 2 cups rhubarb, chopped
  • 4 cups sugar Adjust sweetness as preferred.
  • 1/4 cup lemon juice Adds a refreshing touch.
  • 1 packet pectin (optional) Helps to thicken the jam.

Method
 

Preparation
  1. Start by thoroughly washing the strawberries and rhubarb. Hull the strawberries and crush them with a fork or potato masher. Chop the rhubarb into small pieces.
Mixing
  1. In a large saucepan, combine the crushed strawberries, chopped rhubarb, sugar, and lemon juice. Stir well until everything is combined, and let it sit for about 10 minutes to soften.
Cooking
  1. Place the saucepan over medium heat, bringing the mixture to a boil. Stir occasionally to prevent sticking. If you’re using pectin, add it once the mixture starts to boil.
  2. Allow the jam to boil for around 25-30 minutes, stirring constantly. It’s ready when it reaches a gel-like consistency. You can test this by placing a spoonful on a cold plate and seeing if it holds its shape.
Jarring
  1. Once you’ve reached the desired consistency, pour the jam into sterile jars while it’s still hot. Seal the jars tightly and allow them to cool at room temperature.
Enjoying
  1. It’s best to let your jam sit for at least 24 hours to fully develop its flavor. Enjoy your Homemade Strawberry Rhubarb Jam on toast, desserts, or straight from the jar!

Notes

For best results, adjust the sweetness and experiment with spices like cinnamon or vanilla extract. Store in an airtight container for up to three weeks in the refrigerator or freeze for up to a year.