Pink Heart Jam
Equipment
- 1 large saucepan
- 1 Wooden spoon
- 1 potato masher
- 4 sterilized glass jars with lids
- 1 Ladle
Ingredients
- 4 cup strawberries hulled and halved
- 3 cup rhubarb chopped
- 2 cup granulated sugar
- 1 lemon juiced
- 1 teaspoon vanilla extract
Instructions
- Place strawberries and rhubarb in a large saucepan over medium heat.
- Add granulated sugar and lemon juice to the saucepan.
- Stir ingredients together and bring the mixture to a gentle boil.
- Use a potato masher to crush the fruit into a chunky consistency.
- Reduce heat and simmer for 25-30 minutes, stirring occasionally.
- Add vanilla extract and stir well.
- Remove the saucepan from heat and let the jam cool for 10 minutes.
- Use a ladle to transfer the jam into sterilized jars.
- Seal the jars tightly and let them rest at room temperature for 1 hour.
Notes
Ensure all jars and lids are properly sterilized to prevent spoilage. For a smoother texture, blend the fruit mixture before simmering. Adjust sugar levels to taste, especially if your fruit is particularly sweet or tart. Store the jam in a cool, dark place to maintain its vibrant color and flavor.
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