Strawberry Rhubarb Jam -Small Batch-

"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."

RENEE NICOLE'S KITCHEN

INGREDIENTS

– strawberries – rhubarb – ginger – granulated sugar – lime juice

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Yield

prep time

5 MINUTES

total time

1 1/2 CUPS

Strawberry Rhubarb Jam - Small Batch

8 HOURS 35 MINUTES

1. Remove stems from strawberries and coarsely chop. Chop rhubarb into 1/2" chunks. Grate ginger.

Instructions

2. Add strawberries rhubarb, ginger, sugar, and lime juice to a wide, shallow pan. Bring to a boil over medium heat.

Instructions

3. As mixture boils down, it will foam up and reduce. Stir occasionally to ensure it's not sticking. If it does stick, reduce the heat.

Instructions

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.

Instructions

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.

Instructions

Enjoy!

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