How to make Strawberry Rhubarb Jam

canning recipe for strawberry rhubarb jam

5 from 2 reviews

Sweet and tart jam made with strawberries and rhubarb.


  • 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



  1. Combine fruit and lemon juice in 4 quart (or larger) pot
  2. Heat gently, stirring often, until fruit is softened
  3. Mash fruit with a potato masher, or blend with immersion blender until fruit is pureed to your satisfaction
  4. Add fruit pectin, and stir to dissolve
  5. 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
  6. Add sugar, all at once, and stir until dissolved
  7. Bring back to a full, rolling boil that can’t be stirred down
  8. Set timer and boil for one minute
  9. Remove from heat and ladle into clean jars
  10. Wipe jar rims clean, and screw down lids firmly
  11. 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)
  12. Place jars in canner, making sure that they are covered by at least 1 inch of water
  13. Place lid on canner and bring to a full, rolling boil over medium-high heat
  14. Boil for 5 minutes
  15. 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
  16. Store jam in a cool place out of direct sunlight

Keywords: homemade jam, rhubarb jam, strawberry jam, canning