Rhubarb Strawberry Jam
Capture the essence of summer in a jar with this delectable Rhubarb Strawberry Jam, a perfect balance of sweet and tangy flavors crafted from fresh, seasonal fruit. Diced rhubarb and sliced strawberries are simmered with granulated sugar and a touch of lemon juice, creating a luscious, ruby-red jam that’s thickened to perfection with liquid pectin. This homemade jam is easy to prepare in just 40 minutes and preserves beautifully, making it ideal for spreading on toast, dolloping over yogurt, or gifting to loved ones. Plus, with step-by-step instructions and a simple water bath canning process, you’ll have perfectly sealed jars that can be stored for up to a year. Bursting with vibrant fruit flavors, this Rhubarb Strawberry Jam recipe is a pantry staple and a surefire way to savor the sweet taste of summer all year long. Keywords: rhubarb strawberry jam, homemade fruit jam, canning recipe, summer jam recipe, easy jam recipe.
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Recipe Information
Ingredients
- 4 cups (diced) rhubarb
- 3 cups (hulled and sliced) strawberries
- 4.5 cups granulated sugar
- 2 tablespoons lemon juice
- 1 packet (3 oz) liquid pectin
Instructions
Wash and prepare the rhubarb by dicing into small pieces. Hull and slice the strawberries.
In a large, heavy-bottomed pot, combine the rhubarb, strawberries, and granulated sugar. Stir well to coat the fruit evenly.
Let the fruit mixture sit for about 10-15 minutes at room temperature. This helps the sugar draw out the juices from the fruit.
Place the pot over medium heat and bring the mixture to a boil, stirring frequently to prevent sticking or burning.
Once the mixture begins to boil, reduce the heat slightly and simmer for 15-20 minutes until the fruit softens and breaks down into a jam-like consistency.
Add the lemon juice and stir well to combine.
Bring the mixture back to a rolling boil. Stir in the liquid pectin and boil for an additional 1 minute, stirring constantly.
Remove the pot from the heat and skim off any foam from the surface using a spoon.
Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean and seal with lids and rings.
Process the jars in a boiling water bath for 10 minutes to ensure proper sealing.
Remove the jars from the water bath and let them cool completely on a towel or wire rack. Check the seals once cooled—lids should not flex when pressed.
Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening.
Nutrition Facts
Calories |
4299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.2 g | 4% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 84 mg | 4% | |
| Total Carbohydrate | 1104.8 g | 402% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 1063.0 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 757 mg | 58% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 2668 mg | 57% | |
*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.
