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–+ servings

Strawberry Rhubarb Jam

Course: Breakfast, Dessert
Cuisine: North American
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours
Servings: 48
Calories: 23kcal
Author: Lord Byron's Kitchen
This jam is as good as it gets - simple ingredients and easy preparation.  Strawberry Rhubarb Jam is the perfect small-batch recipe for all of your summertime indulgences!
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Ingredients

  • 2 pounds fresh strawberries, washed, stem removed, and roughly chopped
  • 4 large rhubarb stalks, washed and cut into 1 inch pieces (about 3 - 4 cups)
  • 1 cup white sugar
  • 1 lemon, juiced

Instructions

  • In a deep sauce pan, over medium low heat, add the rhurbarb, strawberries, sugar, and lemon juice.
  • Allow the ingredients to simmer, undisturbed, for 30 minutes.
  • Stir and reduce the heat to simmer.
  • Allow the jam to simmer for 90 minutes, stirring every 20-30 minutes.
  • Let jam completely cool. Transfer to mason jars and refrigerate until ready to use.

Notes

Assuming that one serving is a tablespoon, this recipe should yield about 48 servings.

Nutrition

Calories: 23kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 42mg | Fiber: 1g | Sugar: 5g | Vitamin A: 7IU | Vitamin C: 12mg | Calcium: 7mg | Iron: 1mg