I can’t believe I’ve been canning for nearly 25 years and this is the first time I have ever made a strawberry rhubarb jam recipe! Oh why didn’t I make this sooner? It has the perfect amount of sweetness and the strawberries compliment the rhubarb so well, that I’m already looking forward to making it again next year.
This recipe is a total keeper… It makes {8} half pint jars, so it’s the perfect amount jam to share with neighbors and still be able to keep a few jars on the shelf for yourself.
This recipe for strawberry rhubarb jam rocks! I hope you like it as much as we do.
Peace Out Girl Scouts,
~Mavis
Ingredients
4 cups fresh cut strawberries, sliced
2 cups fresh rhubarb, chopped
1/4 cup lemon juice
5 1/2 cups granulated sugar
1 1.75 oz. box of Fruit Pectin {I used Sure-Jell}
Directions
Fill a boiling-water canner about 2/3 rds full with water and bring it to a boil.
Add strawberries, rhubarb, lemon juice and pectin in a 6-quart pot and bring to a full rolling boil.
Add sugar and stir until dissolved and cook for 1 minute at a rolling boil while stirring the jam to prevent scorching.
Remove from the pot from the heat and skim off any foam with a spoon.
Next, ladle the jam mixture into hot prepared jars, filling to within 1/4 inch of tops. Wipe the jar rims and threads clean if needed. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner and then lower the rack into canner. Make sure the water is covering the jars by about 2 inches. Place the lid on the pot and bring the water to gentle boil.
Process strawberry rhubarb jam for 10 minutes. One recipe makes {8} 8oz jars
Remove jars and place on a towel to cool. After 24 hours check the seals. If the lid springs back, jelly is not sealed and refrigeration is necessary.
Looking for a few more canning recipes? Search my Full List of Canning Recipes
Looking for a good canning book? Here’s a list of my favorites:
- Ball Complete Book of Home Preserving
- The Blue Chair Jam Cookbook
- Jam It, Pickle It, Cure It
- Food in Jars
- The Amish Canning Cookbook
- Not Your Mama’s Canning Book
Also, check out these tutorials if you’ve never used a canner before:
Tutorial: Hot Water Bath Canning
Tutorial: How to Use a Pressure Canner
Bea says
This is one of my favorite flavors. Last year I made a strawberry/rhubarb/raspberry combination and it was fabulous. I highly recommend it. The jam was a hit with everyone. A perfect item to put into gift baskets.
Margo says
Love strawberry rhubarb anything! My father used to grow it in Pennsylvania, but alas…. while I can get lots of strawberries in San Diego, rhubarb is as rare as hens teeth here. So I will admire ( and covet) your jam for now.
Laura L. says
Just a quick question that has nothing to do with your scrumptious looking strawberry rhubarb jam, Mavis, and it does look delicious, by the way.
Is there a place on your blog where all of your former blog posts can be accessed? I’ve looked but so far, no luck, and I’d love to look back, one post at a time so I’d very much appreciate help from anyone here.
Patty P says
I JUST made this last week (for the first time as well). It is awesome!
Karen Cadden says
Isn’t it the best! I was picking strawberries and a guy and I started chatting. He said he puts a half of a vanilla bean, split and seeds scraped into the berry mix before you bring it to a boil and add the sugar. Then remove the bean before ladling into jars. Well, I tried it and it takes the jam to a whole new level. Can”t keep this tip to myself! Thank you for all of your sharing! Love the posts and emails. Happy canning.
Susan R says
I just made 24 jars of this today! Your recipe is perfect. I also made 9 jars of blueberry rhubarb just subbing out the same amount of crushed blueberries for the strawberries. Divine!
Molly Jo says
what a yummy idea to do blueberry’s with it!
Sheila says
This may seem like a dumb question but I have never done anything with rhubarb. Do you have to peel it or anything or do you just chop it straight from the store?
Molly Jo says
I make a few batches of this each year, mostly for my own consumption 😀
All my neighbors and friends know I really like them when i share one with them! Thankfully I have a large rhubarb patch and even if no time to make it now will freeze cleaned cut pieces for when i do have time.
Oh My Yum, best jam I make and I make lots of jam!
katheryn becker says
I just finished.5 batches of STRAWBERRY Rhubarb jam
My cousin begged for some so sent a 12oz jar to Al
From Ia
He is raving about it.loolol
Lisa H says
Hi – I’ve never canned before and need a clarification on the directions. I found a big pot used for canning at a garage sale last year, it has the thing that lifts the cans out too. I first get water boiling in this pot and do I add the empty jars at this time too? It says “…ladle the jam mixture into hot prepared jars…”, and I’m not sure what that means.
The rest seems pretty easy, but am unsure what a hot prepared jar is.
thank you and I can’t wait to make this along w/many other things this year!
Lisa
Mavis Butterfield says
Hi Lisa,
Most people run their canning jars through the wash cycle in their dishwasher {or at least I do} right before canning so they are nice and hot. Does that make sense?
Opal says
I don’t have a dishwasher….so I boil the jars in that big canner while I’m prepping all the fruit to sterilize them. Put the clean jars in the canner with water, bring to a boil, boil them for 15 minutes then turn down to low and keep lid on. Then they are ready for being filled with the jam, then placed back in the canner for processing.
Judy says
Your recipe is divine! I made only one batch today, but plan to do more. I like the idea of combining blueberries with the rhubarb, it will be next on my agenda. Thanks for the delicious recipe!
Maria says
Can I use Sure Jell Low Sugar/No sugar pectin for this or does it only work with the regular one?
Mavis Butterfield says
I have only made this recipe with regular pectin. If you use low sugar pectin let us know how it works.
Pat says
Can I use frozen whole strawberries and frozen rhubarb? If so, do I match it cup for cup, 4 cups strawberries and 2 cups rhubarb?
Donna says
Just made this, and it was my first time making or even eating strawberry – rhubarb jam. I saw the rhubarb at the produce stand earlier this year and it was so pretty I couldn’t resist it. This recipe is amazing!!