Strawberry Rhubarb Jam (Print Version)
# Ingredients:
→ Fresh Produce & Citrus
01 -
About 8 large fresh strawberries, hulled and crushed with their natural juices (approximately 2/3 cup)
02 -
Fresh rhubarb stalks, cleaned and diced into small pieces (2/3 cup)
03 -
Freshly squeezed lemon juice (1 tablespoon)
→ Pantry Essentials
04 -
Fine powdered pectin for natural thickening (1 1/2 tablespoons)
05 -
Pure granulated white sugar (1 2/3 cups)
# Instructions:
01 -
Place one 16-ounce mason jar or two 8-ounce jars on a clean kitchen towel right beside your stove. Have your jar lids and a ladle ready for easy access during the hot jam-making process.
02 -
In a medium saucepan over medium heat, gently combine your crushed strawberries with their juices, diced rhubarb, and fresh lemon juice. Whisk in the powdered pectin until well distributed, then bring the mixture to a rolling boil while stirring frequently to help break down the fruit pieces.
03 -
Once your fruit mixture is bubbling vigorously, pour in all the granulated sugar at once and stir thoroughly to incorporate. Bring everything back to a hard boil that can't be stirred down, then let it boil for exactly one minute while stirring constantly.
04 -
Remove your saucepan from heat immediately. Your jam should now be beautifully thickened and glossy, yet still flow easily from a spoon. If you notice any foam on the surface, simply skim it off with a clean spoon and discard.
05 -
Carefully ladle the hot jam into your prepared jars, leaving about 1/4 inch of space at the top. Wipe the jar rims clean with a damp towel, then loosely place the lids on top. Allow to cool completely at room temperature before transferring to your refrigerator for storage.
# Notes:
01 -
This delightful small-batch recipe yields approximately 2 cups of gorgeous jam, making it perfect for enjoying fresh or sharing with friends and neighbors.
02 -
For water bath canning: Heat your canner with water to boiling before starting the jam. After filling jars, apply lids finger-tight, process in boiling water for 10 minutes, then cool undisturbed for 24 hours before checking seals.
03 -
The natural tartness of rhubarb beautifully balances the sweetness of strawberries, creating a jam with bright, complex flavors that taste like summer in a jar.