Description
A sweet and tangy strawberry rhubarb jam made without pectin using fresh strawberries, rhubarb, sugar, and lemon juice.
Ingredients
Scale
- 5 cups rhubarb, diced
- 2 cups strawberries, hulled and halved
- 2 1/4 cups sugar
- 1 tablespoon fresh lemon juice
Instructions
- Wash and prepare the rhubarb and strawberries.
- Cut rhubarb into small cubes and hull and halve strawberries.
- Combine all ingredients in a large saucepan over medium heat.
- Bring mixture to a gentle boil, then reduce heat to medium-low.
- Cook while stirring occasionally for about 1 hour.
- Continue cooking until jam thickens and reaches 220°F.
- Transfer hot jam into jars and store using refrigeration, freezing, or canning.
Notes
- Do not cook on high heat to avoid burning.
- Stir occasionally to prevent sticking.
- Jam thickens more as it cools.
- Use ripe strawberries for best flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 61
- Sugar: 14
- Sodium: 1
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 0
- Cholesterol: 0