- 1 pound strawberries, tops trimmed and berries halved
- 1 pound rhubarb, trimmed and small-diced
- 2 cups granulated sugar, more if desired
- 1 teaspoon lemon juice or vanilla extract
- 1/4 cup water
Simmer the jam:
Once the jam begins to bubble, reduce heat to low and simmer for 45 minutes to 1 hour 30 minutes. Add more water, as needed. Stir the mixture occasionally to prevent it from stirring. Be sure to cook the jam long enough that the rhubarb softens and the jam thickens. Taste and add more sugar, if needed.
Serving: 0.5cup | Calories: 297kcal | Carbohydrates: 76g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Fiber: 3g | Sugar: 71g