Description
This Strawberry Rhubarb Jam is a delightful blend of tangy rhubarb and sweet strawberries, simmered to perfection for a delicious homemade preserve. Perfect for spreading on toast, dolloping on yogurt, or gifting to friends, this jam balances tartness and sweetness with a fresh lemony zing.
Ingredients
Scale
Fruit
- 3 cups rhubarb, diced ½ inch
- 2 ½ cups fresh strawberries, halved
Sweetener & Flavor
- 1 â…” cups granulated sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon water
Instructions
- Combine Ingredients. In a medium non-stick saucepan, add the diced rhubarb, granulated sugar, fresh lemon juice, and 1 tablespoon of water. Stir to combine all ingredients evenly.
- Cook Rhubarb Mixture. Place the saucepan on medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for 25-30 minutes, stirring occasionally to prevent sticking and burning.
- Add Strawberries and Continue Simmering. Stir in the halved strawberries and continue to simmer the mixture for an additional 30-40 minutes. Monitor the jam until it reaches 220°F on a candy thermometer or until it thickens and passes the set test described below.
- Cool the Jam. Remove the saucepan from heat and allow the jam to cool for 20 minutes, stirring occasionally to help it cool evenly and prevent skin from forming.
- Store the Jam. Transfer the cooled jam into clean jars or plastic containers. Refrigerate for up to 2 weeks or freeze for up to 6 months to enjoy later.
Notes
- Test for jam setting by placing a small spoonful on a cold plate; if it wrinkles when pushed with your finger, the jam is ready.
- Use a candy thermometer to accurately gauge when the jam reaches the gel point at 220°F.
- Make sure to stir frequently during simmering to prevent scorching at the bottom of the pan.
- Freezing the jam can affect texture slightly but preserves flavor well.
