Serves 6
65 min
Strawberry Rhubarb Jam
Recipe GLPR67a8fee916d8f5
A vibrant homemade jam combining fresh strawberries and tart rhubarb with bright lemon and vanilla notes. This traditional preserve captures the essence of summer with its beautiful pink color and balanced sweet-tart flavor. Perfect for spreading on toast, swirling into yogurt, or using as a pastry filling.
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Ingredients
2 pounds fresh strawberries, washed, hulled, and quartered
300 g granulated sugar
2 pounds fresh rhubarb, cut into 1-inch pieces
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
Directions
In a large, heavy-bottomed pot, combine the quartered strawberries, rhubarb pieces, and granulated sugar. Stir well to combine all ingredients.
Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring occasionally to help dissolve the sugar and prevent sticking.
Once boiling, add the fresh lemon juice and stir to incorporate. Continue cooking at a rolling boil, stirring frequently, for about 35-45 minutes.
Test for doneness by dropping a small amount of jam onto a cold plate. If it wrinkles and holds its shape when pushed with your finger, the jam has reached proper setting consistency. If not, continue cooking and test again every 2-3 minutes.
Remove from heat and stir in the vanilla extract. Let cool for 5 minutes.
Carefully pour the jam into sterilized jars, leaving ¼-inch headspace. Wipe jar rims clean, apply lids and rings, and process in a boiling water bath for 10 minutes (adjust time based on your altitude if needed). Alternatively, allow to cool to room temperature and refrigerate for immediate use.
