Description
A bright and classic preserve pairing sweet strawberries with tart rhubarb, perfect for spreading on toast or gifting.
Ingredients
- 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 (from about half of a large lemon)
Instructions
- Combine all ingredients (5 cups rhubarb, 2 cups hulled and halved strawberries, 2 1/4 cups sugar, and 1 tablespoon fresh lemon juice) in a medium to large saucepan over medium heat.
- Reduce the heat to medium-low once the mixture starts to bubble.
- Cook, stirring occasionally, until the jam thickens, about an hour and temperature reaches over 220°F.
- Transfer the finished jam into clean jars or airtight containers and allow to cool to room temperature before sealing if refrigerating or freezing.
- For water bath canning, ladle hot jam into sterilized jars, leaving 1/4″ headspace, and process in a boiling water bath for 10 minutes.
Notes
Use firm, crisp rhubarb stalks and discard leaves. Fresh strawberries provide the best flavor. Adjust sugar if desired but maintain a proper balance for setting.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Condiments
- Method: Canning
- Cuisine: American