Canning recipe
Strawberry Rhubarb Jam
A fruity jam made with strawberries and rhubarb, with a pleasant tartness. Well suited as a sweet pantry supply for breakfast, baked goods or simple emergency cooking.
35 min.
15 min.
-
8
Easy
Ingredients
- 1.4 kg strawberries, cleaned
- 600 g rhubarb, cleaned
- 1 kg jam sugar 2:1
- 80 ml lemon juice
- 1 tsp finely grated lemon zest, optional
Preparation
2. Cut the strawberries into small pieces. Cut the rhubarb into small pieces.
3. Mix the fruit with lemon juice and jam sugar in a large pot.
4. Let the mixture sit for 20 to 30 minutes to release juice.
5. Bring to a boil while stirring and boil vigorously for at least 4 minutes.
6. Do a gel test. If needed, boil for another 1 to 2 minutes.
7. Fill the hot jam into clean jars, close immediately and wipe clean.
8. For better shelf life, process the sealed jars for 10 minutes in a boiling water bath.
9. Let the jars cool completely and label them.
Storage
Store unopened jars in a cool, dark and dry place. After opening, refrigerate and use promptly.
Shelf life
Unopened, keeps for about 9 to 12 months.
Safety note
Use only sound fruit. Work cleanly and do not touch the jars with dirty fingers or cloths. Do not use jars with mold, a fermented smell, gas formation or a leaking lid.