Description
A delightful blend of fresh rhubarb and strawberries, this jam captures the essence of summer in every spoonful.
Ingredients
Scale
- 2 cups fresh rhubarb, chopped
- 2 cups fresh strawberries, hulled and sliced
- 4 cups granulated sugar
- 1/4 cup lemon juice (freshly squeezed)
- 1 packet (1.75 oz) fruit pectin
- 1 teaspoon vanilla extract (optional)
- 1/2 teaspoon cinnamon (optional)
Instructions
- Prepare the fruit by washing and chopping rhubarb and slicing strawberries.
- Combine rhubarb, strawberries, and lemon juice in a large pot, then stir in sugar and let sit for 10 minutes.
- Cook the mixture over medium heat, bringing it to a boil, then add fruit pectin and continue boiling for 1-2 minutes.
- Test the jam consistency using a cold plate.
- Jar the jam into sterilized jars, leaving 1/4 inch headspace.
- Process jars in a boiling water bath for 10 minutes to preserve.
- Cool and store jars in a cool, dark place.
Notes
Make sure to sterilize jars properly to prevent spoilage. You can adjust sugar levels to suit taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Canning
- Cuisine: European
Nutrition
- Serving Size: 2 tablespoons
- Calories: 60
- Sugar: 13g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg