Strawberry Rhubarb Jam

Name: Strawberry Rhubarb Jam
Cuisine: American
Ingredients: 1 lb strawberries (hulled and diced); 1 lb rhubarb (about 3 large stalks, thinly sliced); 1 lemon (zested and juiced); 1 orange (zested and juiced); 2 1/2 cups sugar; 1/2 tsp kosher salt

4 steps

Makes about 1 quart of jam

Updated at: Thu, 21 Nov 2024 12:25:11 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

361

High

Nutrition per serving

Calories2213.4 kcal (111%)

Total Fat2.3 g (3%)

Carbs566 g (218%)

Sugars534.7 g (594%)

Protein7.8 g (16%)

Sodium955.8 mg (48%)

Fiber19.2 g (68%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

1 lbrhubarb

2 ½ cupssugar

Instructions

Step 1

Place all ingredients into a large pot.

Step 2

Turn heat to medium low and stir to combine all ingredients.

Step 3

Cook, stirring frequently, until the mixture reaches 217ºF, is thick and is reduced by about half. This should take about 1 hour. Don’t forget to stir often, as the jam could scorch on the bottom. *

Step 4

After cooking, if there is any foam on the top of the jam, skim that off. Let jam cool a bit before storing in your desired container. This can last in your fridge for at least 2 months. (although I have definitely saved it longer and its still delish!)

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