Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Strawberry Rhubarb Jam

Strawberry Rhubarb Jam

  • Author: Kevin
  • Total Time: 55 minutes
  • Yield: About 4 cups 1x
  • Diet: Gluten Free

Description

Bright, tangy, and sweet Strawberry Rhubarb Jam made with fresh strawberries and rhubarb, natural gelling agent, and balanced with lemon juice and apple cider vinegar. This easy-to-make jam is perfect for spreading on toast, dolloping on plant-based yogurt, or topping desserts. A delicious homemade preserve bursting with freshness and natural flavors, ideal for any kitchen.

Ingredients

Scale

Fruit and Fresh Ingredients

  • 2 cups fresh strawberries, hulled and cut into 1/2 inch pieces
  • 2 cups fresh rhubarb, cut into 1/2 inch pieces
  • 1 tablespoon natural lemon juice

Sweeteners and Preservatives

  • 2 cups granulated sugar
  • 1 tablespoon apple cider vinegar

Thickening

  • 1 to 2 teaspoons natural gelling agent

Instructions

  1. Prepare the Fruit: Wash the strawberries and rhubarb thoroughly. Hull the strawberries and cut both fruits into evenly sized pieces, about 1/2 inch chunks, to ensure consistent cooking and texture.
  2. Combine Ingredients in a Pot: In a large saucepan, mix the chopped strawberries, rhubarb, granulated sugar, and natural lemon juice. Allow the mixture to sit for 15-20 minutes to help the fruit release their juices and enhance flavor blending.
  3. Cook the Jam: Place the pot over medium heat and bring the mixture to a gentle boil, stirring frequently to prevent sticking. Once boiling, reduce the heat and simmer for about 15-20 minutes until the fruit softens.
  4. Add the Natural Gelling Agent: Stir in the natural gelling agent gradually, continuing to cook and stir to evenly distribute until the jam thickens to your desired consistency. This usually takes another 5-10 minutes on low heat.
  5. Finish and Preserve: Remove the pot from heat and let the jam cool slightly. Pour it into sterilized jars while still warm, seal tightly, and allow to cool completely at room temperature before refrigerating.

Notes

  • Use perfectly ripe fruit: Freshness significantly impacts the jam’s flavor and texture.
  • Stir regularly: Prevents the jam from sticking to the bottom and burning.
  • Test consistency early: Use a chilled spoon to check the thickness before finishing the cooking process.
  • Keep the lids hot: Ensure jars and lids are sterilized and warm to create a better seal.
  • Store in small batches: Opening smaller jars reduces spoilage and keeps jam fresher for longer.
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 2 tablespoons
  • Calories: 80
  • Sugar: 18g
  • Sodium: 0mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 0g
  • Cholesterol: 0mg

Keywords: strawberry rhubarb jam, homemade jam, fruit preserves, plant-based jam, natural jam, breakfast topping

Find it online: https://yumwayrecipes.com/strawberry-rhubarb-jam/