Description
A delightful jam made with fresh rhubarb and strawberries, perfect for spreading on toast or using in desserts.
Ingredients
Scale
- 2 cups rhubarb, chopped
- 2 cups strawberries, hulled and sliced
- 4 cups granulated sugar
- 1/4 cup lemon juice
- 1/2 teaspoon vanilla extract
- 1 package (1.75 oz) fruit pectin (like Sure-Jell)
Instructions
- In a large mixing bowl, combine the chopped rhubarb and sliced strawberries. Add the granulated sugar and stir well. Let the mixture sit for about 1-2 hours, allowing the fruits to macerate and release their juices.
- Transfer the mixture to a large pot over medium heat. Add the lemon juice and vanilla extract, stirring to combine.
- Allow the mixture to come to a boil, stirring gently.
- Once boiling, add the fruit pectin while stirring constantly. Continue to cook for about 10-15 minutes, or until the jam reaches the desired thickness.
- Remove the pot from heat and skim off any foam that forms on the surface.
- Carefully pour the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top.
- Seal the jars with lids and process them in a boiling water bath for about 10 minutes to ensure preservation.
- Let the jam cool completely at room temperature before storing it in the refrigerator.
Notes
- Test the jam’s thickness by placing a small spoonful on a cold plate.
- This jam can be enjoyed on toast, in desserts, or eaten straight from the jar.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 105 kcal