A 3-Ingredient, Easy Strawberry Rhubarb Jam that makes a batch that is small enough you don’t even have to seal the jars!
Hi everyone! Thank you for taking time out of your day to come visit! I think you’ll love what I made for you today! Jam. Yummy jam. And not just any jam…Strawberry Rhubarb Jam.
I’m noticing lately that I’ve got a love affair with the strawberry-rhubarb combination! I think it’s because rhubarb seems to be more readily available this year…I remember last spring there was none to be found anywhere. But this year the grocery stores are full of it, and I’m loving it!
This season I’ve already made a Strawberry Rhubarb Crisp and some Strawberry Rhubarb Muffins. And then I had a major hankering for Strawberry Rhubarb Jam so I made some. And you can too. Don’t be afraid of making jam. The kind of jams that I make are small batch jams (I also made an Easy Peach Jam) that require no pectin and you don’t even have to seal the jars. Because the batches are so small (2 1/2 to 3 cups), and because this jam can be refrigerated for up to 4 weeks, it’s really just more of a hassle to seal the jars. 4 weeks is plenty of time to finish every last drop of this sweet goodness!
So go for it! Whip up some jam!
And just a word of caution…don’t forget to watch your jam while it’s cooking, because you don’t want it to burn and turn black near the bottom of the pan. Don’t go and get all distracted by various social media outlets. You might then have to run out in sweat pants and a dirty shirt in the pouring rain to the grocery store to get more ingredients and start all over again. You know, if that were to happen. Just sayin.Print
This is how the jam should look when it’s done. When you run a spoon through the mixture it should leave an open trail behind.
Now go on…make some jam and brighten up your breakfast table!
For more strawberry rhubarb deliciousness, check out more of my recipes in this post here: