Description

Sweet and tangy strawberry rhubarb jam is a delightful homemade preserve that beautifully balances the sweetness of ripe strawberries with the tartness of fresh rhubarb. This vibrant jam captures the essence of summer, making it perfect for spreading on toast, dolloping over desserts, or enjoying straight from the jar. With simple ingredients and easy steps, you can create a batch of this delicious treat to elevate your brunches or cozy evenings at home.

Ingredients

Scale

2 cups fresh strawberries, hulled and chopped
1 cup rhubarb stalks, chopped
1 ½ cups granulated sugar
2 tablespoons fresh lemon juice
1 packet (1.75 oz) fruit pectin

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Instructions

Prepare ingredients: Wash and chop strawberries and rhubarb.
Combine fruits: In a large pot, mix strawberries and rhubarb with sugar. Let sit for 15 minutes to release juices.
Add lemon juice: Stir in lemon juice to enhance flavor.
Boil mixture: Heat over medium until boiling, stirring frequently for about 10 minutes until thickened.
Incorporate pectin: Follow package instructions to dissolve pectin into the mix thoroughly.
Jar it up: Pour hot jam into sterilized jars, leaving half an inch of headspace. Seal tightly once cooled.

Nutrition

Serving Size: 1 tablespoon (20g)
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