Description

This delightful Rhubarb and Strawberry Jam recipe combines the tartness of rhubarb with the sweetness of fresh strawberries, creating a perfect balance of flavors in every spoonful.

Ingredients

Rhubarb:

3 cups chopped rhubarb (about 1/2-inch pieces)

Strawberries:

3 cups chopped fresh strawberries (hulled)

Lemon:

2 tablespoons lemon juice
1 tablespoon lemon zest

Fruit Pectin:

1 package (1.75 oz) fruit pectin (such as Sure-Jell)

Sugar:

5 cups granulated sugar

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Instructions

Combine Ingredients: In a large pot, combine the rhubarb, strawberries, lemon juice, and lemon zest. Stir in the pectin and bring the mixture to a full rolling boil over medium-high heat, stirring frequently.
Add Sugar: Once boiling, add the sugar all at once and stir continuously. Bring the mixture back to a full rolling boil and boil for exactly 1 minute, continuing to stir.
Finish Jam: Remove from heat and skim off any foam if needed. Ladle the hot jam into sterilized jars, leaving about 1/4 inch headspace. Wipe rims clean, seal with lids, and process in a boiling water bath for 10 minutes if canning. Let cool completely if storing in the refrigerator or freezer.

Notes

For a slightly chunkier texture, mash some of the fruit before cooking.
This jam will keep in the refrigerator for up to 3 weeks or in the freezer for up to 6 months.
If canning, make sure to follow proper sterilization and sealing procedures.