Strawberry Rhubarb Jam
This sweet but tart Strawberry Rhubarb Jam is made in a saucepan with fresh fruit, sugar, and lemon juice. There’s no pectin and no canning required, so it’s an accessible jam recipe for any cook.
Servings: 26 servings
Calories: 69kcal
Ingredients
- 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
Instructions
- In a medium size saucepan, add the sliced rhubarb, the sliced strawberries, sugar, lemon juice and a pinch of salt. Stir together.
- Turn the heat to medium and slowly cook until the rhubarb and strawberries begin to break down and mixture begins to thicken. Turn the heat to low and allow it to slowly cook. This may take about 20-25 minutes. It will bubble up so be careful it doesn’t bubble over or pop up at you as you stir it.
- You can test to see if it is set by dropping a teaspoon onto a plate and running your finger through the jam. If it stays separated it is done, if it runs back together, it needs to cook a little longer.
- Once the jam has thickened enough remove it from the stove top and allow it to cool for about 10 minutes while you prepare the jars.
- Thoroughly wash and dry the jars and lids in hot water to sterilize them.
- Carefully ladle jam into the jars and place the lid on. Allow to cool to the touch before placing in the refrigerator.
- Wipe off any excess jam that may have spilled over.
Notes
Store strawberry rhubarb jam in the fridge for up to 3 weeks or in the freezer for up to a year.
Nutrition
Calories: 69kcal | Carbohydrates: 18g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.02g | Sodium: 1mg | Potassium: 75mg | Fiber: 1g | Sugar: 17g | Vitamin A: 17IU | Vitamin C: 14mg | Calcium: 16mg | Iron: 0.1mg