Homemade strawberry rhubarb jam recipe

Healthy, low sugar jam you can make at home!

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If you think all jams are created equal, you're quite mistaken. You know those jars of jam you buy at the supermarket? One serving of the name brand stuff can have more sugar than a candy bar! Instead of feeding your family sugar for breakfast, make your own delicious jam at home, with half the amount of sugar!

This easy jam can be made in less than 30 minutes and can keep for up to 3 months in a sterilized jar! Sorry Smucker's, there's a new jam name in town, and it's called homemade! Plus, this is a great project for summer when strawberries and rhubarb are in season!

Strawberry rhubarb jam recipe

Yields about 3.5 pints

Recipe adapted from Delectable Musings

Ingredients:

  • 1-1/2 pounds fresh strawberries, chopped (with tops removed)
  • 1-1/2 pounds rhubarb, diced
  • About 1-1/2 cups sugar
  • 1/4 cup lemon juice

Directions:

  1. Place the strawberries, rhubarb, sugar (1 cup) and lemon juice in a large sauce pan over medium-high heat.
  2. Carefully mash the strawberries a bit (with a fork or wooden spoon) until they are mashed.
  3. Cook until the sugar has completely dissolved, about 3 to 5 minutes. Taste to see if it needs more sugar. If so, add another 1/4 to 1/2 cup. Then cover and reduce the heat to low. Let the jam simmer for about 20 minutes, or until mixture reaches 220 degrees F.
  4. Remove from the heat and immediately transfer to a sterile Mason or canning jars. Cover with a lid and chill for an hour.

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Claire is an aspiring nutritionist (and soon to be culinary student) with a serious addiction to bacon, goat cheese and online shopping. She is recently married to a social media guru who loves *almost* everything she conjures up. In addition to writing for the Food section of SheKnows, she is a full-time recipe creator (and taste tester), a writer for FabulousFoods.com and a contributing writer for the Home and Gardening section of SheKnows. You can also follow her musings and find delicious healthy recipes on her food blog, The Realistic Nutritionist.

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