Sweet & Tart Strawberry Rhubarb Jam You'll Want to Spread
This homemade strawberry rhubarb jam combines sweet strawberries and tart rhubarb for a delightful spread that's perfect for any occasion.
Equipment
- medium to large saucepan
- mason jars
- - Candy thermometer
- dish towel
Ingredients
For the Jam
- 5 cups rhubarb Fresh rhubarb brings tartness essential for balancing flavors.
- 2 cups hulled and halved strawberries Sweet strawberries enhance the jam's richness.
- 2.25 cups sugar Essential for sweetening and preserving your strawberry rhubarb jam.
- 1 tablespoon fresh lemon juice A splash of acidity brightens the overall taste and helps the jam set.
Instructions
Directions
- In a medium to large saucepan, add 5 cups of chopped rhubarb, 2 cups of hulled and halved strawberries, 2 1/4 cups of sugar, and 1 tablespoon of fresh lemon juice. Stir gently over medium heat until blended.
- Once the mixture reaches a bubbling stage, lower the heat to medium-low to help the jam simmer without burning.
- Stir occasionally as you let the jam cook for about 1 hour until thickened and the temperature exceeds 220°F.
- If refrigerating or freezing, transfer your warm jam into clean glass mason jars.
- Sterilize four 1-cup jelly glass jars, including lids and rings, by boiling them for 10 minutes or running them through the dishwasher.
- Carefully fill each sterilized jar with the hot jam, leaving at least 1/4" of space at the top.
- Transfer your filled jars to a pot of gently boiling water and let them boil for 10 minutes.
- Gently place the boiled jars on a dish towel and allow them to cool undisturbed for 24 hours.
- After 24 hours, check the seals on the lids; refrigerate any jar that is not fully sealed.
Notes
Serve with fresh crusty bread for a delightful treat.