Strawberry Rhubarb Jam
A sweet and tangy homemade jam made with fresh strawberries and rhubarb. Perfect for spreading on toast or gifting!
Ingredients
- - 4 cups strawberries hulled and chopped
- - 2 cups rhubarb chopped
- - 4 cups granulated sugar
- - 2 tbsp lemon juice
- - 1 packet liquid or powdered pectin
- - Optional 1 tbsp butter (reduces foam)
Instructions
- Prepare fruit: hull strawberries and chop rhubarb.
- In a large pot, combine fruit, lemon juice, pectin, and butter.
- Bring to a boil, stirring constantly.
- Add sugar gradually; stir until dissolved.
- Bring mixture to a rolling boil for 1 minute.
- Skim foam.
- Ladle hot jam into sterilized jars, leaving 1/4-inch headspace.
- Wipe rims, seal with lids, and process in a water bath for 5 minutes.
- Cool and store.
Notes
- Use fresh fruit for best flavor.
- Add butter to reduce foaming.
- Adjust sugar to taste, but keep enough for proper preservation.
- Add butter to reduce foaming.
- Adjust sugar to taste, but keep enough for proper preservation.