Strawberry rhubarb jam
This strawberry rhubarb jam is easy to make and a delicious mix of bright spring flavors.
Servings: 16 tbsp (see notes)
Calories: 29kcal
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Ingredients
- 165 g strawberries
- 128 g rhubarb
- 100 g sugar
- 7.5 ml lemon juice
Instructions
- Hull the strawberries and roughly chop. Remove both ends of the rhubarb and cut into slices, around ¾ in (2cm) thick.
- Put all of the ingredients in a small-medium, wide pot/saucepan and place over a medium heat. Stir as it heats to dissolve the sugar, but try to avoid splashing the sugar up the side of the pot.
- Bring the jam to a simmer, reduce the heat a little and simmer for approximately 15 minutes (or longer, as needed), stirring occasionally. Once the fruit softens, mash to break it up. Continue to cook a couple minutes so that the jam becomes a little darker in color and thicker - when you stir a spatula through, it will take a bit longer to close in behind.
- Remove the pan from the heat, allow to cool a minute or two. Transfer to your prepared clean jar(s) and put lid on while still hot. Leave to cool.
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Notes
One quantity of this recipes makes approx 1 cup which is an 8oz (236g) jar. 4.4oz rhubarb is approximately 1 cup of rhubarb in chunks.
Nutrition
Calories: 29kcal | Carbohydrates: 7g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 0.5mg | Potassium: 39mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 9IU | Vitamin C: 7mg | Calcium: 9mg | Iron: 0.1mg
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