STRAWBERRY & RHUBARB JAM
One of my favorite combinations - strawberry and rhubarb! This recipe makes six 8oz jars (maybe a little more) and is incredibly delicious. Low in sugar and I use 5 to 6 tsp pectin. I don't like sweet jam, so add more sugar if you want it to be sweeter. Rhubarb is a short season (April-July) so get cooking - don't let it pass you by! Enjoy.
Provided by Lisa Clarice
Categories Strawberry
Time 45m
Yield 6 jars, 8 serving(s)
Number Of Ingredients 5
Steps:
- Dice rhubarb and place in pan over medium heat with 1/2 cup lemon juice.
- Slice strawberries in quarters and then mash slightly. Measure out 5 to 6 cups of mashed berries and add to pan with rhubarb.
- Stir. Let mixture come to a boil.
- In separate bowl, mix together 2 cups sugar and 5 teaspoons pectin.
- Add sugar/pectin mixture to the strawberry and rhubarb pan.
- Stir together and let come to a boil - turn down heat and let cook for about 25 minutes.
- Remove from heat and fill jars to 1/4" of top. Recipe makes six 8oz. jars.
- Wipe rims clean and screw on 2-piece lids.
- Submerge sealed jars into hot water at 200 degrees (or boiling) for 10 minutes. You will hear a "pop" sound once jars are removed from water - that is when the lids are sealed. Let cool on your kitchen counter.
Nutrition Facts : Calories 291.9, Fat 0.9, SaturatedFat 0.1, Sodium 5.1, Carbohydrate 73.6, Fiber 6.2, Sugar 63.9, Protein 2.2
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Sharihan Thomas
[email protected]This jam is the perfect addition to my morning toast.
Retselisitsoe Setsabi
[email protected]So easy to make and so delicious. I will definitely be making this again.
Sakeena Bibi
[email protected]Love it!
canute omanye
[email protected]Delicious!
Bashir Hussain
[email protected]This recipe is a waste of time. The jam never thickened, even after I cooked it for over an hour.
Aktarul
[email protected]I followed the recipe exactly and the jam turned out runny. I'm not sure what went wrong.
Gustavo Serrano
[email protected]This jam is a bit too sweet for my taste. I would reduce the amount of sugar next time.
official Kahaz
[email protected]I used frozen strawberries and rhubarb for this recipe and it turned out great. The jam is just as good as when I use fresh fruit. I'm so glad I found this recipe.
MARWA ALI
[email protected]Made this jam with my kids and we had a blast! It was so easy to make and it turned out delicious. We can't wait to try it on toast tomorrow morning.
rachael valentina
[email protected]I wasn't sure what to expect with this recipe, but I'm so glad I tried it! The jam is absolutely delicious. It's the perfect balance of sweet and tart, and the rhubarb adds a nice tang. I'll definitely be making it again.
Masum Sha
[email protected]This recipe for strawberry rhubarb jam is a keeper! Turns out great every time. I love the vibrant color and the chunks of fruit. It's the perfect jam for summer.
Haniya Yasir
[email protected]I've made this jam several times now and it's always a hit! My friends and family love it. It's the perfect addition to toast, waffles, or pancakes.
Blanca SanchezAvalos
[email protected]This strawberry rhubarb jam is the perfect balance of sweet and tart! I love the way the flavors come together. It's also super easy to make, which is a major plus.