Strawberry-Aronia-Rhubarb Refrigerator Jam Recipe

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Photo by Adobe Stock/Perikatipole
Strawberry and rhubarb complement the flavor of tart aronia in homemade jam.

Ingredients

  • 3 cups sugar
  • 1-1/2 cups fresh or frozen rhubarb, finely diced
  • 1 cup Aronia berries
  • 2 cups strawberries
  • 1/4 cup lemon juice

Directions

  • Combine sugar and rhubarb in a saucepan, and let stand for 3 to 5 hours, stirring occasionally.
  • Add the Aronia berries, strawberries, and lemon juice.
  • Bring to a boil, and then reduce to a simmer on medium-high heat for 20 to 25 minutes.
  • Using a candy thermometer, watch for the jam to reach 220 degrees Fahrenheit.
  • Remove from heat.
  • Skim off any foam, and allow to cool for 2 to 3 minutes.
  • Pour jam into sterilized jelly jars, leaving 1/4 inch of headspace, and screw on a sterilized lid.
  • Let jam cool completely, and then store it in the refrigerator, where it will last for 3 to 4 weeks.
  • Learn more about the healing benefits of aronia berries, plus find tips for growing aronia in your own backyard, here: Aronia: A Backyard Superfood 
  • Dawn Combs homesteads with her family in central Ohio and is the author of Heal Local.
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Mother Earth News Gardening
Mother Earth News Gardening
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