A delightful homemade jam combining the sweetness of strawberries and the tartness of rhubarb, perfect for spreading on toast or adding to desserts.
Preparation time
20min
Cooking time
25min
Ingredients
24 Servings
- 60 ml lemon juice
- 400 grams rhubarb
- 900 grams strawberries
- 800 grams sugar
Directions
Step 1
In a large mixing bowl, combine the strawberries and rhubarb. Add the sugar and lemon juice, and stir well to combine.
Step 2
Transfer the mixture to a large saucepan and bring to a boil over medium-high heat, stirring frequently.
Step 3
Reduce heat and simmer for about 20-25 minutes, or until the mixture thickens to a jam-like consistency. Skim off any foam that forms on the surface.
Step 4
Remove from heat and let the jam cool for a few minutes.
Step 5
Transfer the jam to sterilized jars, leaving about 1/4 inch of headspace. Seal the jars and let them cool completely.
Step 6
Store the jam in the refrigerator for up to three weeks or process in a hot water bath for longer storage.