Rhubarb and Strawberry Jam Recipe
This homemade jam combines the tartness of rhubarb with the sweetness of strawberries for a perfectly balanced spread. Ideal for toast, pastries, or as a filling for desserts. Fresh, fruity, and bursting with flavor—made with simple ingredients and no preservatives. Perfect for summer mornings or gifting to friends.
Ingredients
- 4 cups chopped rhubarb
- 4 cups hulled and chopped strawberries
- 4 cups granulated sugar
- ¼ cup lemon juice
Instructions
- Combine rhubarb, strawberries, sugar, and lemon juice in a large pot.
- Stir over medium heat until sugar dissolves.
- Bring to a boil, stirring often to prevent sticking.
- Reduce heat and simmer until thickened, about 20–25 minutes.
- Test jam consistency on a chilled plate; cook longer if needed.
- Pour hot jam into sterilized jars and seal immediately.
Notes
- Use fresh, ripe fruit for best flavor.
- Store unopened jars in a cool, dark place for up to 1 year.
- Once opened, refrigerate and use within 3 weeks.