Enjoy the sweet and tangy flavors of summer with this homemade strawberry rhubarb jam. Made with fresh strawberries and tart rhubarb, this jam is a perfect spread for toast, bagels, or even as a filling for pastries. With just a few simple ingredients and easy steps, you can preserve the taste of summer in a jar.
Ingredients
- 2 cups strawberries, hulled and chopped
- 2 cups rhubarb, diced
- 4 cups granulated sugar
- 1 lemon, juiced
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
Directions
- In a large saucepan, combine the strawberries, rhubarb, sugar, and lemon juice.
- Let the mixture sit for 10 minutes to allow the sugar to dissolve and the fruits to release their juices.
- Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally.
- Reduce the heat to low and let the jam simmer for about 30 minutes, or until it thickens.
- Stir in the vanilla extract and cinnamon, and continue cooking for an additional 5 minutes.
- Remove the saucepan from heat and let the jam cool for a few minutes.
- Using a potato masher or immersion blender, gently mash or blend the fruit until desired consistency is achieved.
- Transfer the jam to sterilized jars, leaving about 1/4-inch headspace.
- Seal the jars tightly and process them in a boiling water bath for 10 minutes to ensure proper sealing.
- Once processed, remove the jars from the water bath and let them cool at room temperature.
- Store the cooled jars in a cool, dark place for up to 1 year. Once opened, refrigerate and consume within 2 weeks.
