Ingredients and Weight:
- 2 pounds (900g) fresh strawberries, hulled and halved
- 1 pound (450g) fresh rhubarb, trimmed and diced
- 1 cup (200g) granulated sugar
- 1 packet (0.25 oz/7g) powdered pectin
Preparation Time:
20 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Combine the strawberries, rhubarb, and sugar in a large saucepan. Bring to a boil over medium heat, stirring occasionally.
- Reduce heat to low and simmer for 15 minutes, or until the fruit has softened and released its juices.
- Stir in the powdered pectin and continue to simmer for an additional 15 minutes, or until the jam has thickened.
- Remove from heat and let cool slightly before spooning into clean jars. Seal tightly and refrigerate for up to 2 weeks.
Nutritional Information:
Per 1 tablespoon (15g):
- Calories: 30
- Fat: 0g
- Carbohydrates: 7g
- Sugars: 6g
- Fiber: 0g
- Protein: 0g
Dish Characteristics:
- Sweet and tart with a bright red color
- Thick and spreadable consistency
- Fresh fruit flavor with a hint of pectin
User Comments:
- "This jam is absolutely delicious! It has the perfect balance of sweetness and tartness."
- "I love the fresh fruit flavor and the consistency is perfect for spreading on toast or scones."
- "This is a great addition to my breakfast routine. It's so easy to make and tastes like a summer day."
Special Precautions and Tips:
- Use ripe strawberries and rhubarb for the best flavor.
- If desired, you can add a few drops of lemon juice to the jam to enhance the brightness.
- Store the jam in an airtight container in the refrigerator for up to 2 weeks.
