Description
A quick, 5-ingredient strawberry rhubarb jam recipe—tangy, sweet, and perfect for canning or enjoying right away.
Ingredients
4 cups strawberries, hulled and chopped
2 cups rhubarb, chopped
5 cups granulated sugar
2 tablespoons lemon juice
1 box (1.75 oz) fruit pectin
Instructions
1. Sterilize jars and lids by boiling for 10 minutes.
2. Combine strawberries, rhubarb, and sugar in a large pot. Let sit for 10 minutes.
3. Add lemon juice and pectin, stirring well.
4. Bring mixture to a rolling boil, stirring constantly.
5. Ladle hot jam into jars, wipe rims, seal with lids, and process in a boiling water bath for 10 minutes.
Notes
Try adding vanilla or citrus zest for a flavor twist.
Store sealed jars in a cool, dark place; refrigerate after opening.
Perfect for toast, pancakes, or even as a cheesecake topping!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Jam, Breakfast
- Method: Canning, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 45
- Sugar: 10g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 0g
- Cholesterol: 0mg