Strawberry Rhubarb Jam
A small-batch strawberry rhubarb jam balancing sweet strawberries with the tartness of rhubarb. Simple, pantry-friendly, and perfect for toast, yogurt, or gifting.
Ingredients
For the Jam
- 3 cups hulled strawberries roughly chopped (about 1 lb)
- 3 cups chopped rhubarb about 1/2-inch pieces
- 2 cups granulated sugar adjust to taste
- 2 tbsp freshly squeezed lemon juice
- 1 tsp vanilla extract optional
- Pinch salt
Instructions
- Rinse strawberries, hull and chop. Trim rhubarb and cut into 1/2-inch pieces. Combine the fruit in a medium heavy-bottomed saucepan.
- Toss fruit with sugar and let sit 20–30 minutes to draw juices for a brighter jam and reduced cooking time.
- Add lemon juice and a pinch of salt. Heat over medium until simmering, then reduce to medium-low. Stir occasionally and simmer until fruit breaks down and mixture thickens, about 20–30 minutes.
- Use the chilled-plate test to check the set. Stir in vanilla if using, skim any foam, and ladle into clean jars leaving 1/4-inch headspace. Refrigerate for short-term storage or process in a boiling water bath if canning for shelf storage.
Notes
- For a firmer set, cook a little longer or use low-sugar pectin per package directions.
- Refrigerate up to 3–4 weeks, or freeze up to 6 months.
- Chilled-plate test helps avoid overcooking and preserves bright color.
Nutrition
Calories: 110kcalCarbohydrates: 28gProtein: 0.5gFat: 0.1gSodium: 5mgSugar: 25g
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