Description
A delicious homemade strawberry rhubarb jam that is perfect for spreading on toast or using as a filling in desserts.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and quartered
- 2 cups rhubarb, chopped into 1/2-inch pieces
- 1 1/2 cups granulated sugar
- 1/4 cup fresh lemon juice (about 1–2 lemons)
- 1 vanilla bean, split and seeds scraped (or 1 tablespoon pure vanilla extract)
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 teaspoon unsalted butter (optional, for reducing foaming)
- 1 pouch (1 oz) fruit pectin (like Sure-Jell)
Instructions
- Prepare your equipment: Gather a large saucepan, wooden spoon, and a jar for storage. Make sure the jar is clean and sterilized for your jam.
- In your large saucepan, combine the quartered strawberries and chopped rhubarb. Let them sit for about 10 minutes to release their juices, which helps create a flavorful base.
- Add in the granulated sugar and lemon juice to the fruit mixture. Stir well to combine. Allow this mixture to sit for another 10-15 minutes, until the sugar begins to dissolve and the fruits are juicy.
- Place the saucepan over medium heat and bring it to a gentle boil. Stir occasionally to prevent sticking. You’ll know it’s ready to move to the next step when the mixture starts bubbling vigorously and the sugar is completely dissolved.
- Once boiling, add the scraped vanilla bean seeds, ground cinnamon, nutmeg, and salt. Stir thoroughly and keep boiling for 5-10 minutes, until the mixture thickens slightly and coats the back of a spoon. Be cautious not to let it boil over.
- Stir in the fruit pectin and continue to boil for another 1-2 minutes, stirring constantly. You should notice the jam thickening further. If it seems overly foamy, add the optional butter to help reduce this.
- Remove the saucepan from heat and let it cool for about 5 minutes. This cooling time helps your jam to settle and enhances the flavor.
- Pour the jam into your prepared jar and seal tightly. Allow it to cool to room temperature before refrigerating. Your jam will be ready to use after a few hours, but it’s best enjoyed the next day when the flavors have melded.
Notes
- This jam can be stored in the refrigerator for up to 3 weeks.
- For longer storage, consider freezer canning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Condiments
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg