Homemade Jam Recipe | Small Batch Strawberry Rhubarb Jam

Small Batch Strawberry Rhubarb Jam


Ingredients:
16 ounces rhubarb, halved lengthwise and chopped into 1/2″ pieces
16 ounces strawberries, hulled, halved or quartered depending on size
1 1/4 cups pure maple syrup
2 tablespoons fresh orange juice
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Instructions:
  1. Place all ingredients in a large non-reactive saucepan and stir to combine.
  2. Heat over medium heat until boiling, then reduce heat to medium low and continue cooking for 45-50 minutes until the strawberries and rhubarb have cooked down and thickened. Stir every 10 minutes or so to prevent burning.
  3. Remove from heat and allow to cool completely. Store in an air tight container in the refrigerator for up to 3 weeks. Enjoy!
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For Full Instruction: flavorthemoments.com

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