Description

Ah, the sweet and tangy dance of flavors that is strawberry rhubarb jam! Every time I make this delightful spread, I’m transported back to my grandmother’s kitchen, where the air was thick with the scent of summer fruits bubbling away on the stove. It’s a memory that warms my heart and inspires my culinary adventures. The vibrant red of strawberries mingling with the tart green of rhubarb creates a beautiful symphony of color and taste that’s hard to resist.

Ingredients

Scale

5 cups rhubarb (about 3 large stalks), cut into 1⁄2″ cubes
2 cups hulled and halved strawberries (about 1 pint)
2 1/4 cups sugar
1 tablespoon fresh lemon juice (from about half of a large lemon)
1 teaspoon vanilla extract (optional)
1/2 teaspoon ground ginger (optional)
1/4 teaspoon cinnamon (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the strawberries and rhubarb by washing, hulling, and chopping them into appropriate sizes.
Combine the prepared fruits, sugar, and lemon juice in a medium to large saucepan.
Cook the mixture over medium heat until it reaches a gentle boil, then reduce to medium-low heat.
Stir occasionally and monitor the consistency until it thickens, about 1 hour.
Jar the jam in sterilized jars, leaving 1/4 inch of space at the top, and seal properly.
Process the jars in boiling water for 10 minutes to ensure they are sealed.

Notes

Use fresh, in-season strawberries and rhubarb for the best flavor.
Adjust the sugar to your taste, but remember it aids in preservation.
Be patient while cooking; the jam will thicken as it cools.
Store sealed jars in a cool, dark place.
Experiment with different spices and flavors to customize your jam.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Preserves
Method: Canning
Cuisine: American

Nutrition

Serving Size: 1 tablespoon
Calories: 50
Sugar: 12 grams
Sodium: 0 mg
Fat: 0 grams
Saturated Fat: 0 grams
Unsaturated Fat: 0 grams
Trans Fat: 0 grams
Carbohydrates: 13 grams
Fiber: Less than 1 gram
Protein: Less than 1 gram
Cholesterol: 0 mg