Strawberry Rhubarb Jam (Printable Version)

A perfect balance of sweet strawberries and tart rhubarb, simmered to jammy perfection with a hint of fresh lemon.

# Ingredients:

→ Fresh Fruit

01 - 2 pounds strawberries, hulled and chopped into small pieces
02 - 1 pound rhubarb, trimmed and diced into ½-inch pieces

→ Additional Ingredients

03 - 3 cups sugar (can reduce to 2 cups for a more tart flavor)
04 - 2 tablespoons fresh lemon juice
05 - 1 tablespoon lemon zest (optional, for extra brightness)

# Steps:

01 - Thoroughly wash, hull and chop strawberries into small pieces. Trim and dice rhubarb into ½-inch pieces.
02 - Combine chopped fruit with sugar in a large bowl. Let stand for 15 minutes to draw out juices.
03 - Transfer fruit mixture to a heavy-bottomed pot and bring to a boil over medium-high heat, stirring frequently.
04 - Reduce heat to medium-low and simmer for 25-35 minutes, stirring occasionally to prevent sticking.
05 - Place a small plate in the freezer for 5 minutes. Drop a spoonful of jam onto the cold plate and run your finger through it. If it wrinkles and holds its shape, it's ready.
06 - Remove from heat and stir in fresh lemon juice and zest if using.
07 - Ladle hot jam into sterilized jars and seal properly for preservation, or transfer to containers and refrigerate for immediate use.

# Notes:

01 - This jam will keep for up to 2 weeks in the refrigerator or up to 1 year if properly canned using a water bath method.