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Homemade jams and preserves have seen a resurgence in popularity, as more people turn to the kitchen for both creativity and sustainability. There’s something intrinsically rewarding about taking fresh, seasonal produce and transforming it into something delicious that can be enjoyed long after the harvest. Among the plethora of fruit combinations available, strawberry rhubarb jam stands out as a perennial favorite, celebrated for its unique balance of sweetness and tartness.

Classic Strawberry Rhubarb Jam

Discover the delightful process of making homemade strawberry rhubarb jam! This classic combination brings together the sweet, vibrant flavor of strawberries with the tangy bite of rhubarb, creating a unique spread perfect for toast, desserts, and more. Whether you're a seasoned jam-maker or a beginner, this guide will help you capture the essence of seasonal produce in every jar. Enjoy the rewards of crafting your own delicious preserves! #StrawberryRhubarbJam #HomemadeJam #Canning #FoodPreservation #SeasonalEating #JamMaking #DeliciousRecipes
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Ingredients
  

4 cups fresh strawberries, hulled and sliced

2 cups rhubarb, chopped

5 cups granulated sugar

1/4 cup lemon juice

1 small packet of fruit pectin (pectin helps the jam set)

Instructions
 

Begin by preparing your fruits: rinse and slice the strawberries, and chop the rhubarb into small pieces.

    In a large pot, combine strawberries, rhubarb, and lemon juice. Stir together and let sit for 10 minutes to allow the fruits to release their juices.

      Add sugar to the fruit mixture and mix thoroughly. Allow it to sit for another 10 minutes.

        Place the pot over medium heat and bring to a boil, stirring continuously to prevent burning.

          Once boiling, add the fruit pectin and continue to boil for another 1-2 minutes, stirring constantly until it reaches the desired gel consistency.

            Remove from heat and skim off any foam with a spoon.

              Pour the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean cloth to ensure a good seal.

                Seal the jars with lids and allow them to cool to room temperature before refrigerating or canning.

                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6-8 jars