Homemade Strawberry Rhubarb Recipe That's Simply Irresistible
This delicious strawberry rhubarb recipe combines sweet strawberries and tart rhubarb, perfect for breakfast or snacks.
Equipment
- medium to large saucepan
- glass mason jars
- - Candy thermometer
Ingredients
For the Jam Base
- 5 cups rhubarb, chopped into small pieces for even cooking
- 2 cups strawberries, hulled and halved fresh strawberries add a sweet punch
- 2 1/4 cups sugar helps to balance the tartness
- 1 tablespoon fresh lemon juice adds a zesty brightness
Instructions
How to Make Strawberry Rhubarb Jam
- Combine rhubarb, strawberries, sugar, and lemon juice in a medium to large saucepan over medium heat. Stir gently to ensure everything is well mixed and coated.
- Cook until bubbling, then reduce heat to medium-low. Continue stirring occasionally and allow the mixture to thicken for about 1 hour, reaching a temperature of over 220°F.
- Transfer the jam to clean glass mason jars if you plan to refrigerate or freeze. It can be stored in the fridge for up to 2 weeks or frozen for up to 6 months.
- Sterilize jars, lids, and bands by boiling them for 10 minutes if you’re canning. Fill jars with hot jam, leaving at least 1/4 inch of space at the top, and secure the lids and bands.
- Process jars in gently boiling water for 10 minutes. Carefully transfer them to a dish towel to cool for about 24 hours. After cooling, check to make sure the lids have sealed properly.
- Refrigerate any unsealed jars and use them within 2 weeks. Properly sealed jars can be stored in a cool, dark place for up to a year.
Notes
Serve with fresh scones for a delightful treat! Use fresh ingredients for the best flavor and make sure to check the temperature for proper consistency.