Strawberry Rhubarb Jam
Strawberry Rhubarb Jam is a classic combination - and delicious on everything from plain buttered toast to spread across a scrumptious muffin. This recipe does not use pectin.
Servings: 4 half-pint jars of jam
- 2 1/2 cups sliced strawberries
- 2 cups chopped rhubarb
- 1/2 cup water
- zest and juice of 1 lemon
- 2 1/2 cups sugar
- In a large pot over medium heat, add strawberries, rhubarb, water, and lemon and bring to a boil. Reduce heat the medium-low and simmer for 5 minutes, stirring occasionally.
- Add sugar and continue stirring occasionally, until jam has thickened - about 10-15 minutes (how to test the jam for doneness). Skim off any foam that's formed on the surface and discard.
- Divide the jam between 4 sterilized half-pint mason jars. Wipe down rims with a clean cloth, then screw on lids until they're finger-tight.
- Process the jars in a hot water bath. I usually do this by filling my largest pot with enough water to cover the tops of the jars and bringing it to a rapid boil. Place the jars into the boiling water (using tongs or a jar lifter) and let them sit in the bath for 10-15 minutes - the lids will "pop" inwards, which signifies the lids have vacuum-sealed. (The lids may not pop until after you remove the jars from the water bath.)
- Remove jars from the water bath and let cool. Any lids that don't dip down in the middle, or that spring back, have not sealed. Place those jars in the refrigerator and enjoy them first.
- All other sealed jars may be stored in a dark, dry place for up to one year.
- Recipe yields approx 4 half-pints (8oz) jars of jam.
- This recipe does not use pectin. The lemon zest and juice acts as a natural pectin to thicken this jam.