Easy Strawberry Rhubarb Jam

OMG, You HAVE to Try This Easy Strawberry Rhubarb Jam!

Okay, so, have you ever just walked by the grocery store and seen those fresh strawberries and rhubarb, and your brain goes, “YASSSS, jam time!”? No? Just me? Cool. Anyway, I made this crazy-easy strawberry rhubarb jam the other day, and let me tell you, it’s like a sweet-tart party in a jar! 🎉

Alright, for my fellow nerds, here’s the deal: I found a recipe that’s just three ingredients. THREE! Like, who knew jam could be this simple and still taste like heaven? I mean, I went a little wild taking pics of it because it turned out soooo pretty!

Okay, Let’s Talk Ingredients

So here’s what you need, and it’s so basic you might already have it:

– 1 lb strawberries (that’s about 3 heaping cups of those juicy beauties)
– 1 lb rhubarb (you know, the tart green stalks that look like celery but are WAY better)
– 1 1/2 cups granulated sugar (because, duh, we gotta sweeten that tartness!)

Grab these at the store, and you’re halfway to jam heaven. (And don’t forget a jar—you need something to put this deliciousness in!)

So Here’s Why I Make This Constantly

Okay, real talk: I make this jam all the time ’cause it’s tied to my childhood. My grandma used to whip up a batch every summer when the rhubarb was in season, and we’d spread it on toast like it was the most gourmet thing ever. I still remember sitting on her porch, the sun shining, sticky fingers, and that sweet-tart flavor exploding in my mouth. It’s like a hug from the past every time I make it! ❤️

The One Trick That Changes Everything

Listen up, if you don’t do anything else, just remember this: stir constantly! Seriously. I was all, “I’ll just let it simmer for a sec,” and ended up with burnt jam. Yikes! But when I kept stirring, it turned into this glorious thick mess that was just begging to be spread on everything.

Don’t Mess This Up (My Top Tips)

1. Clean jars are a must! Like, you don’t want to end up with a funky jam.
2. Chop your fruit evenly. Otherwise, you’ll have some parts all mushy and others still crunchy. (Ew.)
3. Taste as you go! If it’s too tart, throw in a little extra sugar, but don’t go overboard. We’re not making candy here.

How to Keep Them From Disappearing (Or, How to Store Them)

Okay, here’s the scoop on storage: Since we’re not canning this jam (too much work for my chaotic self), just pop it in the fridge once it cools down. It’ll last about two weeks, but let’s be real, it’s probably gonna be gone way before then.

If You Liked This, You’ll Probably Like These Too

So, if this jam got you drooling, you’ll definitely wanna check out my Peach Lavender Jam (OMG, heavenly!) and that Blueberry Lemon Curd I made last summer. Seriously, your taste buds will thank you!

So, what do ya think? Are you gonna give this jam a whirl? What’s your favorite jam flavor? Let’s chat! 🍓💕