Description
Indulge in the perfect blend of tart and sweet with this delightful Rhubarb and Strawberry Jam. Easy to make and bursting with fresh flavors, this homemade jam is a must-have for your pantry. Enjoy it on toast, scones, or even as a topping for desserts!
Ingredients
Scale
Rhubarb:
- 2 cups chopped fresh rhubarb
Strawberries:
- 2 cups hulled and chopped fresh strawberries
Sugar:
- 2 cups granulated sugar
Lemon:
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest (optional)
Instructions
- Prepare the Fruit: In a large saucepan, combine the rhubarb, strawberries, sugar, lemon juice, and lemon zest. Stir well and let the mixture sit for 15 to 20 minutes to release natural juices.
- Cook the Jam: Place the saucepan over medium heat and bring to a gentle boil, stirring frequently. Reduce the heat slightly and simmer for 25 to 35 minutes, stirring often, until the fruit breaks down and the mixture thickens to a jam-like consistency.
- Check for Doneness: To test if it’s ready, place a small spoonful on a cold plate—if it thickens and holds its shape after a minute, it’s done.
- Finish and Store: Remove from heat and let cool slightly. Pour the jam into clean jars and let cool completely before sealing and refrigerating.
Notes
- This small-batch jam keeps in the refrigerator for up to 3 weeks or can be frozen for up to 6 months.
- You can adjust the sugar based on the sweetness of your strawberries.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 35
- Sugar: 8g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
