Description

Indulge in the delightful blend of sweet strawberries and tart rhubarb with this easy Strawberry Rhubarb Jam recipe. Made from just four simple ingredients—fresh rhubarb, strawberries, sugar, and lemon juice—this homemade jam brings a burst of flavor to your breakfast table or dessert spread. Perfect for slathering on toast, layering in yogurt parfaits, or drizzling over ice cream, this jam is versatile enough for any occasion. Plus, it’s crafted without pectin, allowing the natural fruit flavors to shine through. With proper canning techniques, you can enjoy this vibrant jam for up to a year! Discover the joy of making your own preserves and elevate your meals with this tasty treat.

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)

Cook Mode Prevent your screen from going dark

Instructions

In a large saucepan over medium heat, combine rhubarb, strawberries, sugar, and lemon juice. Stir until bubbling.
Reduce heat to medium-low and cook for about one hour until thickened; temperature should reach over 220°F.
While cooking, sterilize jars by boiling them in water for 10 minutes or running through the dishwasher.
Fill hot sterilized jars with the jam, leaving at least 1/4 inch headspace at the top.
Process jars in gently boiling water for about 10 minutes to seal.
Let sealed jars cool undisturbed for 24 hours.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Canning
Cuisine: American

Nutrition

Serving Size: 1 tablespoon (20g)
Calories: 50
Sugar: 12g
Sodium: 0mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: <1g
Protein: <1g
Cholesterol: 0mg