Serves 6
120 min
Strawberry Rhubarb Jam
Recipe GLPR41e6209e44a005
A classic homemade jam combining fresh strawberries and tart rhubarb with a hint of vanilla. This bright, fruity spread is perfect for toast, pastries, or yogurt. The natural pectin in both fruits helps the jam set beautifully without added thickeners.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1¾ pounds Fresh strawberries, hulled and halved
2 pounds Fresh rhubarb, trimmed and cut into 1-inch pieces
1½ cups Granulated sugar
3 tablespoons Fresh lemon juice
1 teaspoon Vanilla extract
Directions
Combine the halved strawberries, rhubarb pieces, and granulated sugar in a large, heavy-bottomed pot. Stir well to mix and allow the mixture to sit at room temperature for 1 hour, stirring occasionally. This helps release the fruits' natural juices.
Place the pot over medium-high heat. Add the lemon juice and stir to combine. Bring the mixture to a rolling boil, stirring frequently to prevent sticking and ensure sugar dissolves evenly.
Once boiling, reduce heat to medium and continue cooking, stirring often, until the jam reaches setting point. This typically takes 45–60 minutes. Test for doneness by placing a small spoonful on a cold plate; it should wrinkle slightly when pushed with your finger when ready.
Remove from heat and stir in the vanilla extract. Let the jam cool for 5–10 minutes to allow foam to settle.
Carefully ladle the hot jam into sterilized jars, leaving about ¼ inch headspace. Wipe the rims clean with a damp cloth.
Process the jars in a boiling water bath for 10 minutes to seal. Remove from water and cool completely on a kitchen towel. Label and store in a cool, dark place.
