Strawberry Rhubarb Jam
Strawberries and rhubarb are not just for pie, they’re great made into jam. You’ll love the sweetness of the strawberries with the tart rhubarb. Great on biscuits or toast and making jam is so much easier than you might think.
- 1 lb strawberries diced
- 1 lb rhubarb diced
- 1 ½ cups sugar
Wash fruit. Dice strawberries into quarters. Dice rhubarb into 1/2 inch slices and place both in a large bowl. Add sugar and gently stir to combine. Let sit for 1 hour.
Fill canning pot with enough water to cover the jars you are using and let it come to a boil while you are cooking the fruit. This will take 15 minutes or so. When it comes to a boil, add empty jars to sterilize for 10 minutes. Remove and place on a clean towel to dry. For the lids, place some of the boiling water in a small pan and place lids in the hot water. Remove to a clean towel to dry.
Add fruit to a saucepan at least twice as large as the amount of fruit you have. Bring to a rapid boil and cook over high heat for about 10-15 minutes until it thickens. It will make a sizzle sound when you pull the fruit away from the edge of the pan when it is done.
Remove the jam from the heat and using a funnel, pour it into the clean jars. Wipe the rims and add the lids and then tighten the rings so that it’s finger tight.
Place the jars in a rack in the water and boil for 10 minutes. Start the timer when the water starts to boil. Carefully remove the jars to a towel to cool. The lids should make a popping sound as they seal. Once cool, check them to make sure they have sealed. If the lid does not make a noise when you push on it, then they have sealed.
This makes 4 half pint jars, or about 4 cups.
Nutrition facts are based on a 1 tablespoon serving.
Calories: 22kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 31mg | Fiber: 1g | Sugar: 5g | Vitamin A: 8IU | Vitamin C: 5mg | Calcium: 7mg | Iron: 1mg