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Strawberry rhubarb jam is renowned for its perfect balance between the sweet juiciness of strawberries and the tartness of rhubarb. This combination not only tantalizes the taste buds but also provides a sensory experience reminiscent of simpler times. The natural sweetness of strawberries softens the sharp bite of rhubarb, resulting in a delightful jam that can be enjoyed on toast, swirled into yogurt, or even used as a filling for pastries and desserts.

Classic Strawberry Rhubarb Jam

Discover the nostalgic charm of homemade classic strawberry rhubarb jam! With its vibrant pink hue and the perfect blend of sweet strawberries and tart rhubarb, this jam captures the essence of summer. Perfect on toast, in desserts, or as a savory glaze, it's a versatile addition to any kitchen. Learn about its ingredients, preparation, and even customization tips to make it your own. Get ready to savor summer in a jar! #StrawberryRhubarbJam #HomemadeJam #Canning #Preserves #SummerFlavors #CookingFromScratch
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Ingredients
  

2 cups strawberries, hulled and quartered

2 cups rhubarb, chopped into small pieces

1 ½ cups granulated sugar

¼ cup fresh lemon juice

1 package (1.75 oz) fruit pectin (like Sure-Jell)

1 teaspoon vanilla extract (optional)

Instructions
 

Prep the Fruit: Begin by washing the strawberries and rhubarb. Hull the strawberries and cut them into quarters. Chop the rhubarb into small ½-inch pieces to ensure even cooking.

    Combine Ingredients: In a large mixing bowl, combine the strawberries, rhubarb, sugar, and lemon juice. Stir until the sugar is mostly dissolved and let the mixture sit for about 30 minutes, allowing the fruit to release its juices.

      Cook the Mixture: Transfer the mixture into a large saucepan. Stir in the fruit pectin and bring to a boil over medium-high heat, stirring constantly. Once boiling, let it boil for 1-2 minutes until the mixture thickens slightly.

        Check Consistency: To test the jam’s consistency, place a small spoonful on a cold plate and freeze for 1 minute. If it’s set to your liking, proceed. If not, boil for an additional minute and test again.

          Add Vanilla (Optional): If you like, stir in the vanilla extract at this point to add a lovely depth of flavor.

            Jar the Jam: Pour the hot jam into sterilized jars, leaving about ¼ inch of headspace at the top. Seal the jars with lids while still hot.

              Process for Preservation: To ensure your jam lasts longer, process the jars in a boiling water bath for 5-10 minutes, making sure they’re fully submerged. This step also helps seal the lids properly.

                Cool and Store: Remove the jars from the water bath and let them cool completely on a wire rack. Once cool, check the seals by pressing down on the center of each lid; if it doesn’t pop back, the jar is sealed. Store in a cool, dark place.

                  Prep Time: 15 min | Total Time: 1 hr | Servings: About 6 cups