Description
A delightful and tangy Strawberry Rhubarb Jam that perfectly balances the sweetness of strawberries with the tartness of rhubarb.
Ingredients
Scale
- 5 cups rhubarb (about 3 large stalks), cut into 1⁄2″ cubes
- 2 cups hulled and halved strawberries (about 1 pint)
- 2 1/4 cups sugar
- 1 tablespoon fresh lemon juice (from about half of a large lemon)
- 1 teaspoon vanilla extract (optional)
- 1/2 teaspoon ground ginger (optional)
- 1/4 teaspoon cinnamon (optional)
Instructions
- Prepare the strawberries and rhubarb by washing, hulling, and chopping them into appropriate sizes.
- Combine the prepared fruits, sugar, and lemon juice in a medium to large saucepan.
- Cook the mixture over medium heat until it reaches a gentle boil, then reduce to medium-low heat.
- Stir occasionally and monitor the consistency until it thickens, about 1 hour.
- Jar the jam in sterilized jars, leaving 1/4 inch of space at the top, and seal properly.
- Process the jars in boiling water for 10 minutes to ensure they are sealed.
Notes
- Ensure jars are properly sterilized before use.
- Adjust sugar according to taste preference.
- Store in a cool, dark place for best preservation.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Preserves
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg