Ingredients
Scale
- 4 cups fresh strawberries washed and thinly sliced (about 1 ½ pounds)
- 3 cups fresh rhubarb washed and thinly sliced (about 3 long stalks)
- 2 cups granulated sugar
- 1 tablespoons fresh lemon juice
- Pinch of salt
Instructions
- Combine the sliced rhubarb, strawberries, sugar, lemon juice, and a pinch of salt in a medium saucepan and stir well.
- Cook over medium heat until the fruits begin to break down and the mixture thickens, about 20-25 minutes, stirring occasionally to prevent bubbling over.
- To test the jam's consistency, drop a teaspoon onto a plate; if it holds its shape, it's done. If it runs together, continue cooking for a few more minutes.
- Once thickened, remove from heat and cool for 10 minutes while preparing the jars.
- Sterilize jars and lids by washing them thoroughly in hot water.
- Ladle the warm jam into the jars, then seal with the lids and let them cool before storing in the refrigerator.
- Clean any spilled jam to ensure the jars stay sealed.
Notes
Make sure to wash the jars thoroughly before using to prevent bacteria.
The jam can be stored in the refrigerator for several weeks.
Consider adding spices like cinnamon or ginger for a unique flavor.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.