Description

Experience the delightful taste of homemade Strawberry Rhubarb Jam, a perfect blend of sweet strawberries and tart rhubarb that’s sure to elevate your breakfast, desserts, or serve as a thoughtful gift. This easy recipe requires no pectin, allowing the natural flavors to shine through while offering a simple method for canning in jars. With just four fresh ingredients, you can create a jam that bursts with flavor and pairs beautifully with everything from toast to yogurt. Get ready to enjoy a sweet-tart treat that you can savor year-round!

Ingredients

Scale

5 cups rhubarb (about 3 large stalks, cut into 1/2" cubes)
2 cups hulled and halved strawberries (about 1 pint)
2 1/4 cups sugar
1 tablespoon fresh lemon juice

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Instructions

Combine rhubarb, strawberries, sugar, and lemon juice in a medium saucepan over medium heat. Once bubbling, reduce heat to medium-low.
Cook while stirring until jam thickens (about an hour) and reaches over 220°F.
Transfer hot jam into sterilized glass mason jars, leaving 1/4" headspace.
Process jars in boiling water for 10 minutes and cool undisturbed for 24 hours.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Canning
Cuisine: American

Nutrition

Serving Size: 1 tablespoon (20g)
Calories: 50
Sugar: 11g
Sodium: 0mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 0g
Protein: <1g
Cholesterol: 0mg