Strawberry Rhubarb Jam
Classic Strawberry Rhubarb Jam bursting with sweet strawberries and tangy rhubarb. A delicious homemade preserve perfect for toast, biscuits, and desserts.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: About 5 cups jam
- Category: Condiment
- Method: Stovetop Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
4 cups fresh strawberries, hulled and chopped
4 cups rhubarb, diced
3 cups granulated sugar
2 tbsp lemon juice
1 tsp lemon zest (optional)
Instructions
In a large saucepan, combine the strawberries, rhubarb, sugar, lemon juice, and lemon zest.
Stir well and let the mixture sit for 15–20 minutes to draw out the juices.
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently.
Reduce heat slightly and simmer for 25–35 minutes, stirring often, until the fruit breaks down and the jam thickens.
To test for doneness, place a small spoonful on a chilled plate. If it wrinkles when pushed with a finger, the jam is ready.
Remove from heat and skim off any foam if necessary.
Carefully transfer the hot jam into clean jars.
Let cool before sealing and refrigerating, or process using approved water-bath canning methods for long-term storage.
Notes
Rhubarb adds a naturally tart flavor that balances the sweetness of the strawberries.
For a smoother jam, lightly mash the fruit during cooking or use an immersion blender briefly.
Refrigerated jam will keep for up to 3 weeks.
For shelf-stable storage, follow tested canning guidelines and processing times.
Frozen strawberries and rhubarb may be used; thaw and drain excess liquid before cooking.
Find it online: https://allcookedup.com/strawberry-rhubarb-jam/
