RecipeCastle

The Strawberry Rhubarb Jam I Make Every Spring — No Pectin

The Strawberry Rhubarb Jam I Make Every Spring — No Pectin
Prep
15 min
Cook
60 min
Total
75 min
Serves
32
Calories
61 kcal
Carbs
15.00 g

Ingredients

  • 5 cupsrhubarb ((about 3 large stalks, cut into 1⁄2" cubes))
  • 2 cupshulled and halved strawberries ((about 1 pint))
  • 2 1/4 cupssugar
  • 1 tablespoonfresh lemon juice ((from about half of a large lemon))

Instructions

  1. 1

    Combine all ingredients in a medium to large saucepan over medium heat. Once mixture starts to bubble, reduce heat to medium low. Stir occasionally until jam thickens.

  2. 2

    Transfer jam to clean glass mason jars. If refrigerated, best if used within 2 weeks. If frozen, allow enough headroom in the jar for expansion and best enjoyed within 6 months.

  3. 3

    Sterilize four 1-cup jelly glass jars, rings, and lids by boiling in water for 10 minutes or running through the dishwasher.

  4. 4

    Fill each jar with hot jam, leaving at least 1⁄4" of space at the top. Secure lids and bands, tightening just enough to be hand-tight.

  5. 5

    Transfer filled jars to pot of gently boiling water and let boil for 10 minutes. Allow jars to cool undisturbed for 24 hours.

  6. 6

    Check seals after cooling; refrigerate unsealed jars and use within 2 weeks.