Description
Rhubarb and strawberries unite in this delightful jam, striking a perfect balance of tartness and sweetness that captures the essence of summer. This easy-to-make rhubarb jam recipe is not only bursting with vibrant flavor but also evokes cherished memories of kitchen adventures. Each spoonful transforms your breakfast or dessert into a delicious moment. Enjoy it on toast, drizzled over ice cream, or straight from the jar for an instant pick-me-up!
Ingredients
Scale
- 4 cups fresh rhubarb, chopped
- 2 cups fresh strawberries, hulled and sliced
- 3 cups granulated sugar
- 1/4 cup fresh lemon juice
- 1 package (1.75 oz) low-sugar pectin
Instructions
- Wash and chop rhubarb, then slice strawberries.
- In a large pot, combine rhubarb, strawberries, sugar, lemon juice, and pectin; stir well.
- Heat over medium until boiling while stirring frequently; simmer for 10-15 minutes until thickened.
- Test for set by dropping a spoonful on a chilled plate; if it thickens after a minute, it’s ready.
- Ladle hot jam into sterilized jars leaving a quarter-inch headspace; seal tightly.
- Allow to cool at room temperature before refrigerating or storing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Preserving
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- 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
Keywords: - Enhance flavor by adding spices like cinnamon or ginger. - Substitute strawberries with raspberries or blueberries for new twists. - Store in the refrigerator for up to three weeks or can for longer preservation.