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Vanilla Strawberry Rhubarb Jam

Details

Details

Ingredients

torage Containers: Four to five 1 pint / 500 mL size freezer containers or bags. (We used sterilized Mason Jars and Lids.)

Directions

Combine all ingredients in large saucepan over medium heat, stirring frequently. Once mixture starts to bubble, reduce heat to medium-low. You will want the heat to be set to a point where it continues to bubble slightly when stirred. Continue to cook until strawberries and rhubarb have broken down and jam has thickened. This will take about 45 minutes to 1 hour. Remove from heat and let cool for 5-10 minutes, stirring occasionally.

Fill freezer containers with the jam, leaving a ½-inch / 1.25-cm of space at the top. Seal tightly before storing.

Storing
Refrigerator: Jam can be stored in an airtight container in the refrigerator for up to 1 month Freezer: Jam can be stored in freezer container in freezer for up to 6 months.

Total Time: 1 Hour 15 Minutes
Prep Time: 15 Minutes Cook Time: 1 Hour