Delicious Strawberry Rhubarb Recipe for Sweet Summer Bliss
This strawberry rhubarb recipe transforms fresh strawberries and vibrant rhubarb into a delicious jam, perfect for any occasion.
Equipment
- medium to large saucepan
- glass mason jars
- boiling pot
- dish towel
Ingredients
For the Jam
- 5 cups Rhubarb chopped into small pieces for even cooking
- 2 cups Strawberries hulled and halved
- 2 1/4 cups Sugar enhances sweetness and helps with preservation
- 1 tablespoon Fresh Lemon Juice adds acidity to brighten flavor
Instructions
How to Make Strawberry Rhubarb Jam
- Combine all ingredients in a medium to large saucepan over medium heat.
- Stir gently until everything is well mixed, then wait for the mixture to start bubbling.
- Cook continuously, stirring occasionally, until the jam thickens, about 1 hour.
- Fill jars with hot jam, storing in the fridge for up to 2 weeks or freeze for up to 6 months.
- Sterilize jars if canning by boiling for 10 minutes or using a dishwasher.
- Prepare sterilized jars by placing them on a clean dish towel.
- Pour hot jam into each jar, leaving at least 1/4" of space at the top.
- Boil the filled jars in gently boiling water for 10 minutes.
- Cool down jars on a dish towel, letting them cool undisturbed for 24 hours.
- Check seals after cooling to ensure proper preservation.
Notes
Serve with a dollop of whipped cream for an extra indulgent treat.