Description
Canning your own Strawberry Rhubarb Jam is a wonderful way to savor the essence of spring and summer. This easy-to-make jam combines the sweet, juicy flavor of strawberries with the tartness of rhubarb, resulting in a vibrant spread that enhances toast, pastries, and desserts alike. With just four fresh ingredients and no pectin required, you can create a delicious treat that’s perfect for breakfast or as a heartfelt gift. Capture the season’s best flavors with this quick recipe!
Ingredients
Scale
- 5 cups fresh rhubarb (cut into 1/2" cubes)
- 2 cups hulled and halved strawberries
- 2 1/4 cups sugar
- 1 tablespoon fresh lemon juice
Instructions
- In a medium saucepan over medium heat, combine rhubarb, strawberries, sugar, and lemon juice.
- Once bubbling, reduce heat to medium-low and stir occasionally for about an hour until thickened (temperature should exceed 220°F).
- For refrigeration or freezing: Transfer hot jam into clean glass mason jars. Refrigerate for up to two weeks or freeze for up to six months (leave headspace).
- For canning: Sterilize jars and lids by boiling for 10 minutes. Fill jars with hot jam, leaving 1/4" space at the top. Secure lids and process in boiling water for 10 minutes.
- Allow sealed jars to cool undisturbed for 24 hours before storage.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon (20g)
- Calories: 50
- Sugar: 11g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: <1g
- Cholesterol: 0mg