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Strawberry Rhubarb Jam

A delightful homemade jam combining the tartness of rhubarb with the sweetness of strawberries. Perfect for spreading on toast or gifting to friends and family.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 4 pint jars
Course: Breakfast, Dessert
Cuisine: American
Calories: 750
Ingredients Method Notes

Ingredients
  

Ingredients
  • 9 cups Rhubarb sliced into 1/2 inch segments
  • 6 cups Strawberries hulled and halved
  • 4.5 cups Granulated Sugar
  • 0.25 cups Fresh Lemon Juice
  • 1 teaspoon Salt
  • 1 teaspoon Vanilla Extract optional

Method
 

  1. Cut rhubarb and strawberries.
  2. Combine all ingredients except vanilla in a saucepot over medium heat.
  3. Bring to a boil, then lower heat and cook for one hour, stirring frequently.
  4. Cook until the jam reaches 203-205°F.
  5. Turn off heat and stir in vanilla extract.
  6. Ladle into clean jars, leaving space for expansion if freezing or follow canning protocol.

Notes

Adjust sugar to taste based on the tartness of your rhubarb and sweetness of your strawberries.