Easy Strawberry Rhubarb Jam

This 3 Ingredient Strawberry Rhubarb Jam is a small batch of jam, making about 2 1/2 cups. Because it's a small batch jam you don't even need to seal the jars, just keep it in the fridge!

Course Jam

Keyword 3 ingredient jam, strawberry rhubarb jam

Prep Time 45

Cook Time 25

Total Time 1 10

Servings cups

Author Jo-Anna Rooney

Ingredients

1 lb strawberries (about 3 heaping cups chopped, if you're doubling it's 6 cups, if you're tripling it's 9 cups)
1 lb rhubarb (about 3 heaping cups chopped, if you're doubling it's 6 cups, if you're tripling it's 9 cups)
1 1/2 cups granulated sugar

Instructions

Prepare your jam jar by making sure it's been cleaned thoroughly, preferably through a dishwasher cycle.
Cut the strawberries into small chunks.
1 lb strawberries
Cut the rhubarb into small chunks (about 1/2 inch pieces).
1 lb rhubarb
In a glass bowl combine the chopped strawberries, rhubarb and 1 1/2 cups granulated sugar. Mix well, and let sit for 30-45 minutes, to allow all the juices to come out.
After this time, transfer the fruit and the juices to a wide saucepan or skillet, and stirring constantly, cook over medium heat until it is gently boiling. You will notice that air bubbles / 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 - 25 or more minutes.
You may need to use a potato masher to mash down the fruit, this will make the jam less chunky.
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 above. Keep in mind that as the it cools the jam will set.
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!