Strawberry-Rhubarb Jam

28 Reviews

Prep: 30 min
Cook: 10 min
Ready In: 2 hr 40 min

“I found a recipe for this jam that I made a few changes to, and this is my final recipe with my changes. It's a hit with all of my friends and family, and I hope that it will be for you as well. I used fresh ripe and home-grown strawberries and rhubarb to make my jam with.” - by Carla Bruss

Ingredients

4 1/4 cups diced rhubarb
4 1/4 cups sliced fresh strawberries
2 tablespoons lemon juice
2 (1.75 ounce) packages powdered fruit pectin
1/2 teaspoon butter (optional)
10 cups white sugar
12 half-pint canning jars with lids and rings

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Metric US

Original recipe yields 12 half-pint jars

Directions

Place rhubarb, strawberries, lemon juice, fruit pectin, and butter into a large kettle over medium heat. (Butter is optional but helps keep jam from getting too foamy). Stir the fruit mixture to help the juice start to form, and add sugar, about 1 cup at a time, stirring constantly until sugar is dissolved and the juice is starting to simmer. Turn up heat to medium-high, bring the mixture to a full rolling boil, and cook and stir for 1 minute. Skim off any foam that forms.
Sterilize the jars and lids in boiling water for at least 5 minutes. With a jelly funnel and a soup ladle, pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. To help the jam set, don't move or touch the jars until cooled. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition

Amount Per Serving (192 total)

Calories
42 cal
2%

Fat
0 g
< 1%

Carbs
10.8 g
3%

Based on a 2,000 calorie diet

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Reviews (28)

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debblee

Jul. 20, 2010

"I made 50 servings / 3 pint jars since it was my first time canning. I added 2 dashes of cinnamon and a dash of cloves and reduced the sugar by 25% (because we like a little tartness & spice) This ..." See morewas SO easy & SO delicious! going to make a second full batch soon!"

swhite

Jul. 4, 2011

"I tried out this reciepe for the first time and so far so good!! I did though cut the sugar by about 25% as well because I like the tarty taste of the Ruhbarb. I would use this again. Can't wait to ..." See moretry it out on some pancakes or buttermilk buns."

KasieStrickland

Oct. 25, 2012

"This was a great recipe, for strawberry jam. The rhubarb was completely lost, you couldn't taste it at all. I was very dissapointed. And yes, I used fresh, not frozen rhubarb...." See more"

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