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Strawberry Rhubarb Jam

It's so easy to make your own jam at home! This strawberry rhubarb jam is sweet and fruity, perfect for topping on scones or toast. 
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Course: Condiments
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 24 servings
Calories: 169kcal
Author: Megan


  • 3 cups strawberries (hulled, sliced and mashed)
  • 2 1/2 cups rhubarb (finely diced)
  • 5 cups sugar
  • 2 tbsp lemon juice
  • 1 pinch of salt


  • In a large pot, mix together strawberries and rhubarb.
  • Add the sugar, lemon juice, and salt and stir until the fruit is well coated.
  • Cook over medium-high, stirring frequently, until the fruit comes to a rolling boil.
  • Then reduce the heat a bit so that the fruit is still boiling but not so rapidly.
  • Continue cooking for 30-40 minutes while continually scraping around the sides, checking that the bottom isn't burning and skimming off any foam.
  • You will know when the jam is ready when it passes the "wrinkle test" (Something I learned from David Lebovitz's blog). Place a small plate in the freezer for at least 20 minutes. Take the small plate out of the freezer, place a little dollop of jam in the middle of the plate. Place in back in the freezer for a few minutes and take it back out. Nudge the jam with your finger. If it wrinkles when you do that, the jam is ready. If you have a candy thermometer, great. The jam should reach 220F.
  • Take the jam off the heat and ladle into mason jars, cover and store in the refrigerator for up to a week.


Calories: 169kcal | Carbohydrates: 43g | Sodium: 2mg | Potassium: 64mg | Sugar: 42g | Vitamin A: 15IU | Vitamin C: 12mg | Calcium: 14mg | Iron: 0.1mg
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