homemade strawberry rhubarb jam

The tart taste of rhubarb is paired with sweet strawberries in this easy jam. It makes just two jars — one to keep and one to share!

Key Ingredients

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Dice rhubarb and crush strawberries to release juices and break apart.

Add rhubarb, strawberries, and lemon juice to a saucepan.

Sprinkle on pectin and stir. Bring to a boil, stirring to break up fruit further.

Once boiling, add the sugar all at once and stir well.

Bring back to a boil that cannot be stirred down. Boil for 1 minute, then remove from heat.

Skim off foam if desired for a clearer jam.

Pour jam into jars and wipe edges with a wet towel to remove any spilled jam.

Let cool to room temperature and store in the fridge or process in a water bath canner.

Swipe up for the recipe and tips on stetted.com

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