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Strawberry Rhubarb Jam

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Sweet, tangy, and bursting with the colors and flavors of spring, my Strawberry Rhubarb Jam recipe is super simple.

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It takes just 30 minutes start-to-finish and, best of all, there’s no canning involved!

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This freezer jam recipe is seriously as easy as preserving fruit gets! Here’s how it’s done...

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Wash and cut produce. Add strawberries and rhubarb into a dutch oven or heavy-bottomed pot.

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Whisk sugar and pectin together in a medium-sized bowl then add to the rhubarb and strawberries. Stir so that the fruit is coated with sugar.

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Add lemon zest, lemon juice, cardamom pods, and nutmeg into the dutch oven and start cooking over medium heat.

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Pour your jam into a medium-sized bowl or container, and cover the surface directly with plastic wrap.

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Then, allow to cool before swiping on a cracker and enjoying!

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Get the entire recipe by clicking the link below!