Strawberry Rhubarb Jam
Sweet strawberries and tart rhubarb cook down into a bright, glossy jam that tastes like spring in a jar. This Strawberry Rhubarb Jam only uses 4 simple ingredients which allows the fruity flavor to shine. I've made this without the need for canning, but you can easily can it as well. It is perfect for spreading on toast, spooning over ice cream, or tucking into desserts. Keep a jar in the fridge for easy breakfasts all week, or freeze some so you can enjoy it long after rhubarb season ends.
Equipment
- 2 Large mixing bowls
- Measuring Cups
- Measuring Spoons
- Large Saucepan
- Jam Jars
Ingredients
- 2 ½ cups Rhubarb cut into 1” chunks cut into 1" chunks
- 2 ½ cups Strawberries, hulled cut into 1” chunks
- 1 ½ cups Sugar
- 1 tablespoon Lemon Juice fresh
Instructions
- To a medium saucepan add the chopped rhubarb and strawberries. Add in the lemon juice and sugar. And stir well to combine.
- Place saucepan over medium high heat, and bring to a boil.
- Turn heat down to maintain a simmer and allow the jam to simmer for 10-20 minutes. The longer you simmer, the smoother and thicker your jam will be.
- Once the jam is your desired thickness, turn off the heat and allow the jam to cool down.
- Pour jam into clean jars. Once at room temperature, put on lid and store in the fridge or freezer.
Notes
- For a chunkier jam you can start with slightly larger chunks of fruit, or simmer for less time.
- Because this jam is not undergoing the canning process, it needs to be refrigerated or placed in the freezer. It will stay fresh for up to two weeks in the fridge, and three months in the freezer. When ready to use, let it thaw in the fridge overnight, then keep it in the fridge for up to two weeks.