How to make Strawberry Rhubarb Jam
Sweet and tart jam made with strawberries and rhubarb.
- Prep Time: 35 minutes
- Cook Time: 5 minutes
- Total Time: 40 minutes
- Yield: 9 cups 1x
- Category: canning and preserving
- Method: stove top
- Cuisine: American
Ingredients
Scale
- 2 1/2 cups strawberries, hulled, and diced
- 2 1/2 cups rhubarb, sliced across the stalk into 1/2 inch thick (or smaller) pieces
- 1/4 cup lemon juice
- 1.75 oz. powdered pectin (one box of Sure Jel)
- 5 1/2 cups granulated sugar
Equipment:
- 4 quart or larger pot
- 9 half-pint jars (or equivalent)
- Lids and rings (I use Denali lids for their guaranteed seal)
- Large kettle with canning rack and lid (water bath canner)
Instructions
- Combine fruit and lemon juice in 4 quart (or larger) pot
- Heat gently, stirring often, until fruit is softened
- Mash fruit with a potato masher, or blend with immersion blender until fruit is pureed to your satisfaction
- Add fruit pectin, and stir to dissolve
- Heat fruit to a full boil. It may not look like much of a boil because the mixture may be too thick to roll and boil, but it will bubble and pop, regardless of how much you stir
- Add sugar, all at once, and stir until dissolved
- Bring back to a full, rolling boil that can’t be stirred down
- Set timer and boil for one minute
- Remove from heat and ladle into clean jars
- Wipe jar rims clean, and screw down lids firmly
- To can: Prepare water bath canner with hot water (if canning hot jam right away. If, for some reason, you need to wait until jam is cooled to start the canning process, use cool water)
- Place jars in canner, making sure that they are covered by at least 1 inch of water
- Place lid on canner and bring to a full, rolling boil over medium-high heat
- Boil for 5 minutes
- Remove from heat and let cool. If possible, leave jars in water until cool enough to handle. If not, remove lid from kettle, and let temperature come down for at least 15 minutes, then remove jars, and cover them with a towel to protect from drafts that could crack jars until cooled
- Store jam in a cool place out of direct sunlight