Small Batch Strawberry Rhubarb Jam
This easy strawberry rhubarb jam is a breeze to make and only uses a handful of ingredients. It makes just enough to enjoy on your favorite bread, yogurt, oatmeal, or savory dishes! It would make the perfect hostess gift and will stay fresh in the refrigerator for 3-4 weeks. No canning required!
Equipment
- 1 medium saucepan
Ingredients
- 1½ cups rhubarb, diced into ½ inch pieces
- 2 cups strawberries, stemmed and sliced into ½ inch pieces measure after you dice
- 1 teaspoon fresh lemon juice
- ¼-½ cup granulated sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon vanilla bean paste or vanilla extract
Instructions
- Place the rhubarb, strawberries, ¼ cup sugar (or more if your strawberries aren't sweet), lemon juice, cinnamon, and vanilla in a medium-sized saucepan set over medium heat. Cover with a lid and cook for about 5 minutes, stirring once or twice to combine.
- After 5 minutes, remove the lid and continue cooking, over medium heat, stirring occasionally until most of the liquid is gone and the jam becomes thick, about 25 minutes (the jam will continue to thicken as it cools).
- Cool the jam completely before refrigerating. It will keep in the refrigerator for 3-4 weeks. Alternatively, you can freeze the jam for up to 6 months. Yields approximately 1 cup of jam.
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
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