Strawberry Rhubarb Jam
A delightful spread that captures the essence of summer with sweet and tangy flavors, perfect for breakfast and gifting.
Ingredients
Fruits
- 2 cups fresh strawberries Halved, sweet and juicy. Try to pick ripe, fragrant berries for the best flavor.
- 2 cups rhubarb Chopped into small pieces. Opt for vibrant pink stalks; they're tender and extra sweet.
Other
- 1 cup granulated sugar Adjust to your sweetness preference; feel free to use a sugar alternative if desired.
- 1 tablespoon lemon juice Freshly squeezed for brightness and balance.
- 1/2 teaspoon vanilla extract Adds depth and warmth to the jam.
Instructions
Preparation
- In a large bowl, combine the halved strawberries and chopped rhubarb. Sprinkle the sugar evenly over the fruit and let it sit for about 10 minutes.
Cooking
- Move the fruit mixture into a medium-sized saucepan over medium heat. Stir occasionally until the sugar dissolves, and the fruit starts to break down—about 5 minutes.
- Stir in the lemon juice and vanilla extract. Continue to cook the mixture for 10-15 more minutes, stirring frequently.
- To check if the jam is ready, drop a spoonful onto a plate and refrigerate it for a couple of minutes.
- Remove the pot from heat and ladle the hot jam into sterilized jars. Seal the lids, and allow them to cool on the counter for an hour before storing in the fridge.
Notes
To keep your jam fresh, store it in a sealed jar in the refrigerator, where it will stay good for up to three weeks. You can freeze your jam in freezer-safe containers for up to a year.