Rhubarb-Strawberry Jam Recipe – a delicious recipe with sugar, Universal, rhubarb, quartered strawberries, freshly squeezed lemon juice, water. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Whisk the sugar and pectin a medium bowl and set aside.
2
Combine the rhubarb and 1/2 cup water in a large saucepan. Bring to a boil, then reduce the heat, cover, and simmer just until the rhubarb breaks down, 10 to 12 minutes. Meanwhile, puree the strawberries in a food processor or blender. You should have 1 cup.
3
Measure the stewed rhubarb. You should have about 3 cups. Return the rhubarb and the pureed strawberries to the saucepan. Add lemon juice, calcium water, and butter, and bring to a boil over medium-high heat. Add the sugar-pectin mixture and return the fruit mixture to a boil, stirring constantly. Boil hard for one minute.
4
Remove the pot from the heat and skim any foam from the surface of the jam with a cold metal spoon. Ladle the jam into hot sterilized jars and process them in a hot water bath for 10 minutes.
419
kcal
Calories
1
g
Fat
107
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups sugar, 2 1/2 teaspoons Pomona's Universal Pectin, 1 3/4 pounds rhubarb, diced, 2 cups quartered strawberries, and more.
Yes, Rhubarb-Strawberry Jam Recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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