"This homemade strawberry rhubarb jam elevates the timeless classic with a hint of ginger and lime, made one small batch at a time. Starting with fresh strawberries, rhubarb, ginger, and lime, we add in just enough granulated sugar to create a delicious spoonable homemade jam without added pectin."
4. Once the foam begins to subside, begin to stir constantly. Jam will darken in color and take on a thick, syrupy consistency. It's done when it coats the back of a spoon and you can draw a line down the center of the pan that takes a moment to refill.
5. Allow jam to cool 5 minutes in the pan, then transfer to a clean glass jar or storage container. Cool the jam at room temperature for about 90 minutes before refrigerating. Chill 6 - 8 hours to thicken completely.