Description
Sweet summer memories bloom in this homemade strawberry rhubarb jam, blending tart rhubarb with luscious strawberries. Preserving garden-fresh flavors, you’ll savor a spoonful of seasonal nostalgia on morning toast or as a delightful dessert companion.
Ingredients
Scale
- 2 cups fresh strawberries (hulled and chopped)
- 3 cups fresh rhubarb (chopped, about 3–4 stalks)
- 4 cups granulated sugar
- 1 tablespoon lemon juice
- 1 box (1.75 ounces) powdered fruit pectin
Instructions
- Fruit Preparation: Combine rhubarb, strawberries, and lemon juice in a large saucepan, gently simmering over medium heat while stirring intermittently until fruits soften and break down, approximately 57 minutes.
- Pectin Integration: Thoroughly incorporate pectin into the fruit mixture, elevating the heat to achieve a vigorous rolling boil while continuously stirring.
- Sugar Incorporation: Swiftly add sugar in one smooth motion, maintaining constant stirring and returning the mixture to a robust boil. Maintain the intense boiling for precisely one minute to activate pectin and develop optimal consistency.
- Finishing and Jarring: Remove from heat and delicately skim away any surface foam. Carefully transfer the hot jam into sanitized glass containers, ensuring clean rim edges and secure lid attachment. Leave a precise 1/4-inch headspace for proper sealing.
- Preservation Method: For long-term storage, submerge sealed jars in a boiling water bath for ten minutes. Alternatively, allow jam to cool and refrigerate for immediate consumption. Ensure proper sealing technique to maintain jam’s quality and prevent potential contamination.
Notes
- Choose perfectly ripe strawberries and fresh rhubarb for the most vibrant flavor and natural sweetness in your jam.
- Adjust sugar quantity based on fruit’s natural sweetness and personal preference, reducing amount for a more tart jam.
- Ensure pectin dissolves completely by stirring thoroughly and maintaining consistent heat during the boiling process.
- Properly sealed and processed jars can preserve jam for up to one year in a cool, dark pantry, while refrigerated versions last about 3-4 weeks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snacks, Desserts
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 50
- Sugar: 12 g
- Sodium: 2 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: <1 g
- Cholesterol: 0 mg