Homemade Strawberry Rhubarb Jam: A Perfect Spread for Breakfast

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

1. In a large saucepan, combine the strawberries, rhubarb, sugar, and lemon juice.
2. Let the mixture sit for 10 minutes to allow the sugar to dissolve and the fruits to release their juices.
3. Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally.
4. Reduce the heat to low and let the jam simmer for about 30 minutes, or until it thickens.
5. Stir in the vanilla extract and cinnamon, and continue cooking for an additional 5 minutes.
6. Remove the saucepan from heat and let the jam cool for a few minutes.
7. Using a potato masher or immersion blender, gently mash or blend the fruit until desired consistency is achieved.
8. Transfer the jam to sterilized jars, leaving about 1/4-inch headspace.
9. Seal the jars tightly and process them in a boiling water bath for 10 minutes to ensure proper sealing.
10. Once processed, remove the jars from the water bath and let them cool at room temperature.
11. Store the cooled jars in a cool, dark place for up to 1 year. Once opened, refrigerate and consume within 2 weeks.

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