Strawberry Rhubarb Jam
Sweet strawberries and tart rhubarb combine in this easy Strawberry Rhubarb Jam recipe.Perfect for canning, gifting, and everyday breakfasts.A simple homemade preserve with classic flavor and reliable results.
Ingredients
- 4 cups chopped rhubarb
- 2 cups sliced strawberries
- 5 cups white sugar
- 1 tablespoon lemon juice
- 1 package pectin
Instructions
- Wash and prepare the fruit by chopping the rhubarb into small pieces and slicing the strawberries.
- Sterilize your canning jars by boiling them for 10 minutes, using a bottle sterilizer, or heating them in a 275°F (135°C) oven for 10 minutes.
- Boil the lids and rings in water for 10 minutes.
- In a large, deep pot, combine the rhubarb, strawberries, sugar, and lemon juice.
- Cook over medium-high heat, stirring frequently.
- As the fruit softens, mash it gently using a potato masher until you reach your desired consistency.
- Bring the mixture to a rolling boil.
- Add the pectin and continue stirring.
- While many pectin packages suggest boiling for 1 minute, boil the Strawberry Rhubarb Jam for 3–5 minutes to help achieve a better set.
- Remove the pot from the heat.
- Carefully ladle the hot jam into sterilized jars, leaving ¼ inch headspace.
- Wipe the jar rims clean with a damp cloth.
- Apply the lids and screw on the rings until fingertip tight.
- Process the jars in a boiling water bath for 10 minutes, ensuring the water covers the jars by at least 1 inch.
- Remove the jars carefully and place them upright on a clean towel.
- Allow the jars to cool undisturbed for 24 hours.
- Check the seals before storing. Refrigerate any jars that did not seal properly and use them first.
Notes
- Frozen strawberries can be substituted if fresh berries are unavailable.
- For a less sweet jam, use a low-sugar pectin and adjust the sugar according to package instructions.
- Serve on toast, English muffins, pancakes, waffles, yogurt, or cheesecake.
- Makes a beautiful homemade gift when packaged in decorative jars.