One Jar Strawberry Rhubarb Jam is a "small batch" recipe (no pectin/no canning). Make 1 pint or 2 half-pint jars of yummy jam in a saucepan!
- 2 cups sliced strawberries
- 1½ cups sliced rhubarb
- 1 cup granulated sugar
- 2 Tablespoons lemon juice
- 1 pinch table salt
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NOTE: Before beginning, place two small plates in your freezer (needed later to test jam for readiness). Don't skip this step!
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Measure strawberries, rhubarb, sugar, lemon juice and salt into a large saucepan. Stir until they are fully combined. Cook this mixture for 3-5 minutes on Medium High heat, stirring occasionally.
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Turn the heat down to Medium Low and cook (simmer) the jam, stirring often until strawberries and rhubarb begin to break down and soften. Use a potato masher to "help" break down the fruit slightly if desired. Simmer the jam for about 15 minutes, stirring often. The fruit will continue to break down, and the jam will continue to thicken as it cooks. Just keep stirring!
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After the jam has cooked for 15 minutes, test the jam to see if it is done by performing the PLATE TEST (see below). This simple test will show you if the jam is ready or if it needs to cook a bit more.
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Take pan off the heat. Remove one chilled plate from the freezer. Place a small spoonful of jam onto the COLD plate. Run a finger through the jam. If a clear trail is left and the jam holds its shape, it is ready! NOTE: If it is NOT ready (still too much liquid), put the pan back on Medium Low heat; simmer it for 2 more minutes, then try again using the second cold plate from the freezer.
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When done, let the jam rest (still in the pan and off the heat) for 5 minutes to cool slightly. Transfer jam into 1 pint-sized jar (holds 2 cups) or into 2 half-pint jars (each holds one cup). Let the jam cool completely before covering the jar. Attach a lid (or flat lids/screw bands if using). Refrigerate jam until fully chilled. Serve and enjoy!
CANNING INSTRUCTIONS: Use bottled lemon juice instead of fresh lemon juice. Leave 1/8-inch headspace in each jar. Follow manufacturers water bath canning instructions for your individual canner. Process pint jars for 15 minutes. Process half-pint jars for 10 minutes.