Description
A sweet and tangy homemade jam combining strawberries and rhubarb.
Ingredients
Scale
- 4 cups chopped rhubarb
- 4 cups chopped strawberries
- 3 cups granulated sugar
- 1/4 cup lemon juice
- 1 packet (1.75 oz) powdered pectin
Instructions
- Combine rhubarb, strawberries, sugar, and lemon juice in a large pot.
- Cook over medium heat, stirring frequently, until the fruit softens.
- Add pectin and bring to a rolling boil for 1 minute.
- Remove from heat and skim off any foam.
- Ladle into sterilized jars, leaving 1/4-inch headspace.
- Seal jars and process in a boiling water bath for 10 minutes.
Notes
- Use ripe strawberries for best flavor.
- Adjust sugar to taste if rhubarb is very tart.
- Store unopened jars in a cool, dark place.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Preserves
- Method: Stovetop
- 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: 0.5g
- Protein: 0g
- Cholesterol: 0mg