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Strawberry Rhubarb Jam

A delightful preserve combining the sweetness of strawberries with the tartness of rhubarb, perfect for spreading on toast or using in desserts.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 16 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups sliced strawberries
  • 2 cups sliced rhubarb
  • 3 cups sugar
  • 1/4 cup lemon juice
  • 1 package (1.75 oz) fruit pectin

Method
 

Preparation
  1. In a large pot, combine sliced strawberries, sliced rhubarb, and sugar. Stir well and let sit for about 30 minutes.
  2. Stir in the lemon juice and fruit pectin, then bring the mixture to a boil over medium heat, stirring constantly.
Cooking
  1. Once boiling, cook for 1-2 minutes until the mixture thickens, testing consistency with a spoonful on a chilled plate.
  2. Carefully pour the jam into sterilized jars, filling to 1/4 inch from the top and seal tightly.
Preservation
  1. Process the jars in a boiling water bath for 5-10 minutes, then allow to cool and store in a cool, dark place.

Notes

For a customized flavor, consider adjusting sweetness or adding spices like cinnamon or ginger. The jam can be stored for up to a year if sealed properly.