Description
Rhubarb jam with strawberries is a delightful fusion of tart and sweet flavors that transforms your breakfast or dessert spread. This vibrant jam captures the essence of summer, offering a burst of juicy strawberries perfectly balanced by the tangy notes of fresh rhubarb. Easy to make and incredibly versatile, it elevates everything from morning toast to cheese platters. Dive into this homemade jam recipe and savor the nostalgic taste of sunny days spent with loved ones.
Ingredients
Scale
- 2 cups fresh strawberries, chopped
- 2 cups rhubarb stalks, chopped
- 1 ½ cups granulated sugar
- ¼ cup freshly squeezed lemon juice
- ¼ cup water
Instructions
- Wash and chop strawberries and rhubarb into small pieces.
- In a large pot, combine chopped strawberries, rhubarb, sugar, and lemon juice. Stir well and let sit for 15 minutes to release juices.
- Add water and cook over medium heat until bubbling, stirring occasionally for about 15-20 minutes until thickened.
- Test consistency by placing a spoonful on a cold plate; if it holds shape after cooling briefly, it’s ready.
- Pour hot jam into sterilized jars and seal tightly. Allow to cool before refrigerating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 tbsp (20g)
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: <1g
- Cholesterol: 0mg