Strawberry-Rhubarb Jam Tips
Can you use fresh lemon juice to make strawberry rhubarb jam?
Fresh lemon juice adds a bright, fresh flavor to many recipes. But when making jam or pickles, bottled lemon juice is the way to go. The level of citric acid in bottled lemon juice is consistent, while the citric acid levels in fresh lemons will vary based on their ripeness.
Can you use frozen strawberries and rhubarb to make strawberry rhubarb jam?
Yes! Unsweetened, frozen fruits can be substituted for fresh fruits in jam recipes. If you have an abundant harvest and don’t have time to make jam, pop them in the freezer until you're ready to get jammin’.
How do you store strawberry rhubarb jam?
Provided all the jars are properly processed and lids have popped, strawberry rhubarb jam will last 1-1/2 to 2 years. If you have a jar with a lid that didn’t pop, store that jam in the refrigerator and consume within 30 days. After making this recipe, you may find yourself looking for
more canning recipes. New to canning? This
how-to guide to canning has everything you need to get started.
—Catherine Ward, Taste of Home Prep Kitchen Manager
Nutrition Facts
2 tablespoons: 95 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 24g carbohydrate (24g sugars, 0 fiber), 0 protein.