Description
A delightful and easy-to-make Sweet and Tangy Strawberry Rhubarb Jam that combines the sweetness of strawberries with the tartness of rhubarb.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and chopped
- 2 cups rhubarb, chopped
- 1 ½ cups granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 packet (1.75 oz) fruit pectin (like Sure-Jell)
Instructions
- In a large pot, combine the chopped strawberries and rhubarb.
- Add the sugar, lemon juice, and vanilla extract. Stir well and let it sit for about 30 minutes to allow the fruit to release its juices.
- After 30 minutes, place the pot over medium heat and bring the mixture to a boil, stirring frequently.
- Once boiling, add the fruit pectin and continue to boil for an additional 1-2 minutes, stirring constantly until the mixture thickens.
- Remove the pot from heat and skim off any foam that has formed on the surface.
- Pour the hot jam into sterilized jars, leaving about ¼ inch of headspace at the top.
- Wipe the rims of the jars with a clean cloth to ensure a good seal.
- Seal the jars with lids and process them in a boiling water bath for 10 minutes to ensure they are preserved.
- Remove the jars from the water and let them cool completely on a clean towel or cooling rack.
- Once cooled, check that the lids have sealed properly. Store the jam in the refrigerator for up to 3 weeks or in a cool, dark place for up to a year.
Notes
- For a chunkier jam, reserve some of the fruit to stir in after cooking.
- Add a teaspoon of cinnamon or ginger for a warm spice flavor.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Preserves
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 100
- Sugar: 22g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg