Homemade Strawberry Rhubarb Jam
Savor the "bittersweet" flavors of summer by making this easy and delicious homemade strawberry rhubarb jam, perfect for spreading over toast and bagels, or a surprising topping for desserts!
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Servings: 16 servings
Calories: 136kcal
Equipment
- Paring Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Large Sauté Pan
- Rubber Spatula
- 2 Pint-sized Jars with Lids
- Wide-mouthed Funnel
- Large Spoon or Ladle
Ingredients
- 1 Pint Fresh Strawberries about 2 cups, not including stems
- 1 Lb. Fresh Rhubarb approximately 4 large stalks
- 2 ½ C. Granulated White Sugar adjust to personal preference
- 1 Tbsp. Fresh Lemon Juice from about ½ a lemon
- 1 Tbsp. Vanilla Extract
Instructions
- Gather all of your ingredients. Rinse berries, rhubarb and lemon.
- Slice rhubarb into small pieces, about 1", then hull and half strawberries.
- Add strawberries and rhubarb to a large sauté pan, turn heat to low, then squeeze in the juice of half a lemon. The added acidity from the lemon reacts with the natural pectin in the fruit, aiding texture and balancing flavor.
- Add sugar and vanilla extract, then stir all of the ingredients together until well mixed.
- Increase the heat to medium, stirring every so often. The mixture will come to a slow simmer but be mindful to avoid a full boil. Adjust your temperature as needed.
- Continue stirring every so often until the ingredients starts to break down, maintaining a slow simmer. Using a rubber spatula, begin pressing the strawberries and rhubarb into a more cohesive mixture. Once everything is blended well, turn off the heat. Be mindful not to overcook, as you want to keep some integrity of the mixture.
- You'll begin to notice a difference in the consistency, and the jam will continue to thicken as the mixture cools.
- Once the jam has cooled enough to handle safely, fill two pint-sized mason jars using a wide-mouthed funnel, and lid. If the jam is still warm, allow to come to room temperature before adding the lid and refrigerate until ready to serve.
- Serve fresh jam on your favorite bagel or toast, or as a dessert sauce, such as atop ice cream or cheesecake!
Notes
Notes: Homemade jam can last up to two months if properly sealed and stored in the refrigerator... if it lasts that long!
Nutrition
Serving: 83g | Calories: 136kcal | Carbohydrates: 34g | Protein: 0.4g | Fat: 0.2g | Sodium: 1.7mg | Potassium: 118mg | Fiber: 1g | Sugar: 33g | Calcium: 28mg | Iron: 0.2mg