Strawberry Rhubarb Jam

Kimberly Killebrew

This classic jam is sure to win you over with its wonderful burst of flavor!

5 from 6 votes

Prep Time 15

Cook Time 1

Total Time 1 15

Course condiment

Cuisine All

Servings servings (4-5 cups)

Calories 40 kcal

5 cups rhubarb, washed, ends trimmed and cut into 1/2 inch cubes
3 cups strawberries (fresh or frozen), hulled and cut into halves
3 cups cane sugar
Juice of one lemon, seeds reserved and placed in a sachet, tea bag or piece of tied cheesecloth (lemon seeds are a natural pectin replacement)

Place all of the ingredients in a medium heavy saucepan. Bring the ingredients to a boil. Reduce the heat to medium-low, add the lemon seeds/sachet in the mixture. Continue to gently simmer the jam for about an hour, stirring occasionally, or until it reaches 220 degrees F.
If not canning, allow the jam to cool, pour into jars, cover and refrigerate. The jam will keep for up to a month.
Makes 4-5 cups of jam.
For long-term storage (at least one year) can the jam as follows: Sterilize 4 half-pint jars (or 2 pint jars) and their lids and bands. Bring a water canner to a boil.
Fill the jars with jam leaving 1/4 inch headspace from the top. Use a wet cloth or paper towel to wipe the rim to make sure it's clean. Place the lids on the jars and screw on the bands.
Carefully place the jars in the canner so they are not touching and so that they are covered by at least an inch of water. Boil for 10 minutes. Carefully remove the jars and let them sit undisturbed for 24 hours before storing them. Store them in a dark, cool place and they will keep for at least a year.

Keyword Strawberry Rhubarb Jam

Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet