Description
Learn how to make a delicious Rhubarb and Strawberry Jam with this easy recipe. Perfect for spreading on toast or pairing with yogurt or pancakes.
Ingredients
Scale
Rhubarb:
- 2 cups chopped fresh rhubarb
Strawberries:
- 2 cups hulled and chopped strawberries
Sugar Mixture:
- 2 cups granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Preparation: In a large saucepan, combine the rhubarb, strawberries, sugar, lemon juice, and lemon zest. Let sit for 10–15 minutes.
- Cooking: Over medium heat, bring the mixture to a boil, then simmer for 25–35 minutes until thickened.
- Testing: To check doneness, place a spoonful on a chilled plate; if it wrinkles, it’s ready.
- Finishing: Stir in vanilla extract if desired. Cool slightly and transfer to jars.
- Storage: Refrigerate for short-term or use a water bath canner for long-term storage.
Notes
- For chunkier jam, lightly mash fruit while cooking.
- Reducing sugar may shorten shelf life.
- Great with toast, yogurt, pancakes, or grilled meats.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 35
- Sugar: 8g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
