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Strawberry-Rhubarb Jam Recipe

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I consider this sweet flavorful jam summer in a jar! The fruity concoction is simply scrumptious spread on toast, English muffins and more. —Peggy Fleming, East Troy, Wisconsin

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Strawberry-Rhubarb Jam Recipe

Prep: 10 min. Process: 5 min.

Yield: 48 Servings

10 5 15

Ingredients

4 cups fresh strawberries, crushed
2 cups chopped fresh rhubarb
1/4 cup bottled lemon juice
1 package (1-3/4 ounces) powdered fruit pectin
5-1/2 cups sugar

Directions

In a Dutch oven, combine the strawberries, rhubarb and lemon juice; stir in pectin. Bring to a full rolling boil, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly.
Remove from the heat; skim off foam. Carefully ladle hot mixture into hot sterilized pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Yield: about 6 pints.

Editor's Note: When I start a canning recipe the very first thing I do is fill the canner with water and start heating the water. It takes quite a while for that large amount of water to come to a boil.

Nutritional Facts 1 serving (2 tablespoons) equals 99 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 25 g carbohydrate, trace fiber, trace protein.

Originally published as Strawberry-Rhubarb Jam in Test Kitchen Favorites 2004 , p222

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Reviews for Strawberry-Rhubarb Jam

Strawberry-Rhubarb Jam

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Reviewed on Jun. 03, 2013 by MathMomMarriott

Excellent! I didn't process though; just put in the freezer.

Reviewed on Jul. 16, 2012 by choralducky

I made it with black cherries. It'll change your life.

Reviewed on Jun. 13, 2012 by linsvin

Made two batches of this jam! After tasting the first one couldn't pass up making another. Prefer this over just strawberry, sets up real nice.

Reviewed on Jun. 29, 2011 by admiller

My family loves this Jam. They prefer it to strawberry, even the kids!

Reviewed on Jun. 11, 2010 by amblough

I have made this twice, and it turned out great both times. I used frozen rhubarb the second time, with good results. This is really worth the effort!

Reviewed on May. 29, 2010 by eosterhout56

This jam is by far the best!!!! I caught my husband licking the dutch oven!!1