Strawberry Rhubarb Jam Small Batch Recipes

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STRAWBERRY RHUBARB JAM - SMALL BATCH



Strawberry Rhubarb Jam - Small Batch image

Small batch strawberry rhubarb jam with a hint of ginger and lime. With no-pectin added and less sugar than store bought jam, it's an excellent way to preserve the flavors of summer.

Provided by Renee N Gardner

Categories     Dressings and Sauces

Time 8h35m

Number Of Ingredients 5

8 ounces strawberries
8 ounces rhubarb
0.5 ounce ginger
1/2 cup granulated sugar
1 tablespoon lime juice

Steps:

  • Remove stems from strawberries and coarsely chop. Chop rhubarb into 1/2" chunks. Grate ginger.
  • Add strawberries rhubarb, ginger, sugar, and lime juice to a wide, shallow pan. Bring to a boil over medium heat.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 44 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 2 TBSP, Sodium 1 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

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