Small-Batch Strawberry-Rhubarb Jam

Name: Small-Batch Strawberry-Rhubarb Jam
Yield: Makes 2 cups
Ingredients: 3½ cups chopped rhubarb (about 8 medium-size stalks, cut into ½-inch pieces); 3½ cups chopped rhubarb (about 8 medium-size stalks, cut into ½-inch pieces); 3 cups strawberries, hulled and halved; 1½ cups sugar; 2 tablespoons orange juice

Preparation info

Makes
2
cups

Difficulty
Easy

Appears in

Rhubarb

By Corrine Kozlak

Published 2019

About

No canning is required for this great, 4-ingredient homemade jam. Store in an airtight container in the refrigerator up to 3 weeks.

Ingredients

3½ cups chopped rhubarb (about 8 medium-size stalks, cut into ½-inch pieces)
3 cups

Gluten-free
Vegan

Method

Combine rhubarb, strawberries, sugar, and orange juice in a large saucepan over medium-high heat. Bring to a boil; reduce heat to medium-low, and cook 45–50 minutes. Fruit will cook down and thicken. Stir occasionally to prevent burning. Cool; cover and refrigerate.