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Small Batch Strawberry Rhubarb Jam
Looking for the easiest homemade jam that’s made without pectin? This small batch Strawberry Rhubarb Jam is the answer! It includes just 4 ingredients, there’s no refined sugar, and it’s ready in about 30 minutes!
Ingredients
Instructions
- Step 1
Place the strawberries, rhubarb, maple syrup, orange zest and juice in a large non-reactive saucepan and stir to combine.
- Step 2
Heat over medium heat until boiling, then reduce heat to medium low and continue cooking for about 15-20 minutes until the strawberries and rhubarb have cooked down and thickened. Stir every 5 minutes or so to prevent the jam from burning.
- Step 3
Remove from heat and stir in the vanilla extract if using. Allow the jam to cool completely. The jam will thicken as it cools.
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@flavor-the-moments
I’m Marcie, a wife, mother of 2 boys and a German Shepherd named Uzi. I’m a cooking school graduate residing in Boise, Idaho where I can’t get enough of the outdoors. I created Flavor the Moments in 2012 so that I could share recipes with friends and family. Over the years, I’ve built this blog into a trusted resource for home cooks looking for real food recipes that highlight seasonal produce and sustainable protein sources.
Per serving
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