Delicious & Easy

Strawberry and Rhubarb Jam


Combine all ingredients in a medium to large saucepan over medium heat. Once mixture starts to bubble, reduce heat to medium low.

Continue to cook, stirring occasionally, until the jam has thickened, about one hour.

Pour jam into a jar or Tupperware and let cool. Refrigerate and use within 3 weeks.

Ingredients for

Strawberry and Rhubarb Jam

3 cups strawberries, tops trimmed, halved
2 cups rhubarb, cut into 2" pieces
1/4 cup lemon juice
1 cup sugar

Instructions for

Strawberry and Rhubarb Jam

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