strawberry rhubarb jam
This strawberry rhubarb jam captures the vibrant colors and sweet, tangy flavors of early summer. Perfect for spreading on toast or using in baked goods, this jam is a delightful and nostalgic treat.
Ingredients
- 2 cups fresh strawberries, hulled and chopped
- 2 cups fresh rhubarb, chopped
- 4 cups sugar
- 2 tablespoons lemon juice
- 1 box (1.75 oz) pectin (low-sugar or regular)
- 1/2 cup water
Instructions
- Start by washing and hulling your strawberries. Cut them into small pieces. Do the same with the rhubarb; chop it into small chunks, about an inch long.
- In a large pot, combine the chopped strawberries and rhubarb. Add the 1/2 cup of water.
- Place the pot over medium heat. Stir occasionally, allowing the fruits to release their juices for about 10-15 minutes.
- Gradually stir in the sugar and lemon juice. Continue stirring until the sugar completely dissolves.
- Increase the heat and bring the mixture to a rolling boil. Cook for about 10 minutes, or until the mixture thickens.
- Stir in the pectin and mix well. Return to a full rolling boil and cook for an additional 1-2 minutes.
- Use the plate test to check for doneness. Place a spoonful of the jam on a cold plate and run your finger through it; if it stays separated, it’s ready.
- Remove the pot from the heat. Pour the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean before sealing them.
- Let the jars cool at room temperature. Store them in the fridge for short-term use or process them for longer shelf life.
Notes
Use ripe strawberries for the best flavor. Sterilize jars to ensure freshness. Make a small batch first to test flavors. Label jars with dates.