What You’ll Need To Make Strawberry Rhubarb Jam
Step-by-Step Instructions
Step 1: Combine the ingredients. In a medium saucepan, combine the rhubarb, strawberries, sugar, lemon juice, and salt.
Step 2: Bring to a boil. Cook over medium heat, stirring now and then, until the sugar dissolves and the fruit starts to release its juices and get bubbly. Reduce the heat to a lively simmer.
Step 3: Cook until thickened. Stir fairly often for about 25 to 30 minutes, until the fruit breaks down and the mixture thickens. As it cooks, mash the fruit with a spoon or potato masher to get the texture you like—chunky or smooth, up to you.
Spoon a little jam onto a chilled plate and let it sit for a few seconds. Run your finger through it—if the line holds and doesn’t run back together, you’re good to go. If it still looks loose, keep simmering for a few more minutes and test again (pop the plate back in the freezer to re-chill between tests).
Pro tip: If you like using a thermometer, you’re aiming for about 220 degrees F/104 degrees C.
Step 4: Cool and store. Take the jam off the heat and let it cool for a bit—it will continue to thicken as it cools. Transfer to jars or an airtight container and refrigerate until set. It’ll keep in the fridge for up to 2 weeks, or freeze for up to 3 months.
Strawberry Rhubarb Jam
Serves 20 (2-tablespoon) (makes about 2 1/2 cups) Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes- 9 ounces (about 2 cups) chopped rhubarb, from 2 to 3 stalks
- 1 pound (about 3 cups) strawberries, hulled and quartered
- 1 1/2 cups sugar
- 1 tablespoon lemon juice, from one lemon
- Pinch salt
In a medium saucepan, combine the rhubarb, strawberries, sugar, lemon juice, and salt. Bring to a boil over medium heat, stirring occasionally, until the sugar dissolves and the mixture becomes juicy and begins to bubble. Reduce the heat to maintain a steady simmer.
Cook, stirring frequently, until the berries have broken down and the mixture thickens, 25 to 30 minutes. As it cooks, use a spoon or potato masher to break up the fruit to your desired consistency.
To test for doneness, drop a small spoonful of jam onto the chilled plate and let it sit for a few seconds. If you can drag your finger through it and the line holds (instead of running back together), it’s ready. If it still seems loose, continue cooking for a few more minutes and test again, returning the plate to the freezer to chill between tests. (If you have a thermometer, the jam is done when it reaches 220 degrees F/104 degrees C.)
Skim any foam from the surface of the jam using a small spoon.
Notes
Freezing Instructions: The jam can be frozen for up to 3 months; thaw in the refrigerator before using.Nutrition Information
Per serving (20 servings) Calories: 68kcal, Carbohydrates: 17g, Sodium: 8mg, Fiber: 1g, Sugar: 16gGluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you’re following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
