This is a simple and delicious strawberry and rhubarb jam recipe that is perfect to make during the summer time. With only 4 ingredients you will have fresh jam in no time! Slice up your strawberry and rhubarb, add sugar, a pinch of salt, and simmer. When your fruit disintegrates and becomes a thick jam, it is ready. Keep refrigerated in a jar for at least a month, or sterilize your jar and keep at room temperature for longer. Enjoy the jam on your favorite foods like toast and yogurt!
Strawberry Rhubarb Jam
Makes 1 ½ quarts
2 pounds, Strawberries- hulled and sliced
1 ½ pounds, Rhubarb- sliced
3 Tablespoons, Lemon Juice
1 ¾ cups, Sugar
Pinch of Salt
- Place sliced strawberries and sliced rhubarb into a pot.
- Add sugar, lemon juice and salt. Turn on heat to medium.
- Let the mixture come to a rolling boil. After 10 minutes turn down to low heat and simmer for 30 minutes, stirring occasionally.
- Once jam is at desired thickness, pour into sterilized glass jars. Cool to room temperature then seal and place in the refrigerator. Will hold for up to a month.