Easy Strawberry Rhubarb Jam
This is a small batch of jam, making about 2 1/2 cups.
- Yield: 2 1/2 cups 1x
Ingredients
Scale
- 1 lb strawberries (about 3 heaping cups chopped)
- 1 lb rhubarb (about 3 heaping cups chopped)
- 1 1/2 cups sugar
Instructions
- Prepare your jars by boiling the lids, rings and jars in boiling water for 5 minutes.
- Cut up the strawberries into small chunks.
- Cut up the rhubarb into small chunks (about 1/2 inch pieces).
- In a glass bowl combine the chopped strawberries, rhubarb and sugar. Mix well, and let sit for 30-45 minutes, to allow all the juices to come out.
- After this time, transfer the fruit mix to a wide saucepan or skillet, and stirring constantly, cook over medium heat until it is gently boiling. You will notice a foam will develop, but don’t worry this will go away.
- Keep cooking, and stirring until the mixture thickens. You must, must stir constantly or your jam will burn. As well the constant stirring will help to prevent the jam from splattering out of the pan. You will likely need to cook the jam for 20 or more minutes.
- You will know that the jam is ready when the mixture is thick enough to leave an open trail behind the spoon. See the photo below.
- Remove from heat, and let cool completely before serving.
- Enjoy!
Notes
Because the batch of this jam is so small (2 1/2 to 3 cups), and because this jam can be refrigerated for up to 4 weeks you don’t really need to seal the jars. It’s really just more of a hassle because 4 weeks is plenty of time to finish every last drop of this sweet goodness!
Find it online: https://aprettylifeinthesuburbs.com/easy-strawberry-rhubarb-jam/