Description
Sweet and tangy strawberry rhubarb jam perfect for canning and long-term storage.
Ingredients
Scale
- 4 cups chopped rhubarb
- 2 cups strawberries
- 3 cups sugar
- 2 tbsp lemon juice
- 1/4 cup water
Instructions
- Wash and chop rhubarb and strawberries
- Combine fruit with water and lemon juice
- Bring to a boil and cook until soft
- Add sugar and stir constantly
- Cook until thickened
- Pour into sterilized jars
- Process in water bath for 10 minutes
Notes
- Adjust sugar to taste
- Try other fruit combinations like blueberry or raspberry
- Always sterilize jars before canning
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Preserves
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 120
- Sugar: 25
- Sodium: 5
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 0
- Cholesterol: 0