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Small Batch Strawberry Rhubarb Jam

The jam the signals Spring is ending and Summer is here. Sweet and tart. Great on toast or ice cream!

Course: condiment
Cuisine: American
Keyword: jam, rhubarb, strawberry
Servings: 1 pint
Author: HelenFern
  • 2 cups Rhubarb
  • 1/2 cup water
  • 3/4 cup granulated sugar
  • 2 cups sliced strawberries
  1. Start by cleaning all the fruit. Wash it with warm water and set on clean, dry towels to dry.

  2. Cut the ends off the rhubarb making sure all the green is gone (The leaves of rhubarb are poisonous). Slice it like you would celery and set aside. Cut the strawberries into thick slices. Save for later.

  3. Place the sugar and water into a medium sized sauce pan. Turn the heat to high and stir.

  4. Add the rhubarb and bring to a boil. Once the mixture has come to a rolling boil, let it boil for about 3 minutes, then reduce the heat to low. Let it simmer for 10 minutes, then add the strawberries.

  5. Continue to simmer on low, stirring frequently, for about an hour. The texture will be thick. As it cools, it will become a little firmer.

  6. Place in a pint jar or two half pint jars and put the lid on. You can eat it now and then refrigerate the rest for later! It should last in the refrigerator for about a month. 

Recipe Notes

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