Rhubarb Jam with Fruit
Transform your breakfast spreads and dessert toppings with this delightful Rhubarb Jam with Fruit, a perfect blend of tangy rhubarb, sweet strawberries, and aromatic orange zest. This homemade jam recipe features a medley of fruits, including grated apple for natural texture and depth, and a hint of lemon juice to balance the flavors beautifully. With just 15 minutes of prep time and a quick simmer, you'll create a vibrant, jewel-toned jam that’s ideal for slathering on toast, swirling into yogurt, or even gifting to friends. Made with simple ingredients like granulated sugar to enhance the fruits' natural sweetness and no added pectin, this rhubarb-strawberry jam provides a fresh, wholesome preservation method that’s perfect for seasonal produce. Whether you're a seasoned canner or a first-time jam maker, this recipe is easy to follow and offers delicious results with every batch!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 cups (chopped) rhubarb stalks
- 2 cups strawberries (fresh or frozen)
- 3 cups granulated sugar
- 2 tablespoons lemon juice
- 1 teaspoon orange zest
- 1 medium apple (peeled and grated)
Instructions
Wash the rhubarb stalks thoroughly and chop them into small, even-sized pieces (about 1/2 inch).
If using fresh strawberries, remove the stems and quarter them. If using frozen, thaw them slightly before use.
In a large, heavy-bottomed saucepan, combine the chopped rhubarb, strawberries, grated apple, and granulated sugar.
Place the saucepan over medium heat and stir the mixture gently to combine the fruits with the sugar.
Bring the mixture to a boil, stirring frequently to prevent it from sticking to the bottom of the pan.
Once boiling, reduce the heat to a gentle simmer. Add the lemon juice and orange zest, stirring to incorporate.
Allow the mixture to simmer for 25-30 minutes, stirring occasionally, until it thickens and reaches a jam-like consistency. You can test the consistency by placing a small spoonful on a cold plate—if it holds its shape without running, it’s ready.
Remove the pan from heat and let it cool slightly for about 5 minutes.
Pour the jam into sterilized glass jars, leaving about 1/2 inch of space at the top. Seal the jars with airtight lids.
Let the jars cool to room temperature before storing them in the refrigerator for up to 3 weeks or properly process them for long-term canning.
Nutrition Facts
Calories |
58 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.1 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1 mg | 0% | |
| Total Carbohydrate | 14.5 g | 5% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 13.4 g | ||
| Protein | 0.3 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 19 mg | 1% | |
| Iron | 0.1 mg | 0% | |
| Potassium | 74 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
