easy strawberry rhubarb jam

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it’s going to be close to 90 degrees today. it is still spring right? after all the rain this winter, it is nice to see the sun. but spring weather would be nice. at least i can have spring in the kitchen. i look forward to asparagus all winter long. that and rhubarb. last week i made the easiest strawberry rhubarb jam. no pectin needed. i wanted to use it in sweet rolls for brunch. that jam never made it.

my kids love jam. and love is an understatement. every year aunt cat sends jars of jams and jellies from her farm in nebraska. it is a much anticipated package. stella will even go so far as to hide jars in the back of the pantry. needless to say those jars don’t last long.

so when i found rhubarb at the market, i knew jam was in order. as much as i enjoy canning, time is in short supply these days. this strawberry rhubarb jam is so simple. it requires only 3 ingredients (plus a dash of salt if you choose), and only takes about 30 minutes on the stove.

homemade strawberry rhubarb jam

Print Recipe ^[4]

strawberry rhubarb jam

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients:

• 2 cups of chopped rhubarb
• 2 cups of hulled and quartered strawberries
• 1/2 – 3/4 cup sugar
• dash of salt

 

Directions:

• place rhubarb, strawberries, sugar, and salt in a medium saucepan
• place saucepan over medium heat, bring to a boil, and simmer stirring occasionally until jam thickened and the fruit has broken down (this should take about 30 minutes)
• once the jam thickens, remove from the heat, pour into jars, cover, and allow to cool
• once completely cool, place jars into the refrigerator

  

if you are using extra sweet strawberries, you could cut the amount of sugar to 1/2 cup. my berries were a bit on the tart side so i used 3/4 cup of sugar. if you taste the jam, and it is a bit dull, add a squeeze of lemon juice.

how to store jam

this jam is not canned, so the jars need to be kept in the refrigerator. pour jam into the jars and cover. allow the jam to cool completely, and then place the jars in the refrigerator. jam will keep in the refrigerator for 2-3 weeks.

if you need to keep your jam longer, it can frozen. if you don’t feel comfortable with glass in the freezer, you can use a ziptop freezer bag or a freezer safe plastic container. jam in the freezer will last up to a year.

next time i’ll have to double the recipe so i have enough jam left to make strawberry rhubarb sweet rolls.

enjoy!