Description
Rhubarb and strawberries come together in this delightful homemade jam, capturing the essence of summer in every spoonful. This rhubarb jam recipe with strawberries offers a perfect blend of sweet and tangy flavors, making it an ideal topping for toast, desserts, or even as a unique gift. With its vibrant pink hue and inviting aroma, this easy-to-make jam will brighten your breakfast table and evoke nostalgia with every bite.
Ingredients
Scale
- 2 cups fresh rhubarb (chopped)
- 2 cups ripe strawberries (hulled and halved)
- 1 ½ cups granulated sugar
- ¼ cup water
- 2 tbsp freshly squeezed lemon juice
Instructions
- Wash and chop rhubarb into small pieces; hull and halve the strawberries.
- In a large pot, mix chopped rhubarb, strawberries, sugar, water, and lemon juice.
- Heat over medium until boiling. Stir occasionally for about 15-20 minutes.
- Place a spoonful on a cold plate; if it holds its shape after cooling briefly, it’s ready.
- Pour the jam into sterilized jars while hot and seal tightly.
- Store in the refrigerator for up to two weeks or share with friends.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Preserve
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon (20g)
- Calories: 55
- Sugar: 13g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: <1g
- Cholesterol: 0mg