Strawberry Rhubarb Jam

Strawberry Rhubarb Jam

A classic combination and perfect for springtime.

IMG_8595Strawberry Rhubarb Jam

  • 16 ounces Strawberries,  quartered
  • 3 cups Rhubarb, sliced
  • 1 to 1+1/3 cups White Sugar*
  • 1/8 tsp pure Stevia Powder, optional — increase sugar to taste if you omit
  • 1 tbsp Cornstarch
  • 3 tbsp Water

Place strawberries, rhubarb, and sugar (& stevia) in a large saucepan and bring to  a simmer.  Stir until sugar has dissolved.  In a small bowl or measuring cup, combine cornstarch and water, stirring until a smooth slurry.  After the fruit has cooked for 15 to 20 minutes, add the slurry, stirring as you add it.  Cook for at least another 5 minutes.  Place into clean glass jars and refrigerate or freeze.

  •  I had some of my zesty orange sugar on hand so used that.
Nutrition Facts
Servings 60.0
Amount Per Serving
calories 20
% Daily Value *
Total Fat 0 g 0 %
Saturated Fat 0 g 0 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 0 mg 0 %
Potassium 12 mg 0 %
Total Carbohydrate 5 g 2 %
Dietary Fiber 0 g 1 %
Sugars 5 g
Protein 0 g 0 %
Vitamin A 0 %
Vitamin C 8 %
Calcium 0 %
Iron 0 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

 

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