Description
Rhubarb and strawberries come together in this vibrant jam, offering a perfect balance of tart and sweet flavors that will elevate your breakfast and desserts. This easy-to-make rhubarb jam recipe is ideal for spreading on toast, drizzling over pancakes, or enjoying straight from the jar. With fresh, simple ingredients, you can savor the essence of spring and summer fruits all year round.
Ingredients
Scale
- 3 cups fresh rhubarb (chopped)
- 2 cups ripe strawberries (sliced)
- 2 cups granulated sugar
- 1/4 cup freshly squeezed lemon juice
- 1 package (1.75 oz) pectin
Instructions
- Prepare your ingredients: Wash rhubarb and strawberries; chop rhubarb into half-inch pieces and slice strawberries into quarters.
- Combine fruits: In a large pot, mix chopped rhubarb, sliced strawberries, lemon juice, and sugar. Let sit for 30 minutes to release juices.
- Cook it down: Bring the mixture to a gentle boil over medium heat, then reduce to low and simmer for 20 minutes until softened.
- Add pectin: Stir in pectin according to package instructions until dissolved.
- Jar it up: Ladle hot jam into sterilized jars while bubbling; seal tightly.
- Cool & store: Allow jars to cool completely at room temperature before storing in the fridge or pantry.
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg