- 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
- In a Dutch oven, combine 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 and stir 1 minute.
- Remove from heat; skim off foam. Ladle hot mixture into six hot sterilized pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
- Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool. Yield: about 6 pints.
Reviews for Flavorful Strawberry-Rhubarb Jam
"Strawberry rhubarb flavor combination is one of my favorites and this recipe doesn't disappoint. The tartness of the rhubarb cuts down on the sweetness of the strawberries for the perfect bite. This is great heated up and spooned over ice cream or pound cake too."
"This is really good. I actually don't like strawberry jam, but I liked this because the rhubarb cut the sweetness. My husband (who loves strawberry rhubarb pie) really enjoyed this."
"I have a batch of this jam in the canner now. It was an easy recipe to make. I did cook the rhubarb on it's own so that it was very soft. I have grand kids that love my strawberry jam, but don't know that rhubarb is in the jam. They are very picky eaters I got 6 half pints and 2 4 oz jars. This recipe is a keeper."
"I give this a 5 star rating. I used frozen strawberries with fresh rhubarb but drained off some of the juice from strawberries. It set up great. I did add 1 tablespoon of butter to keep from foaming. I will be making it again and giving recipe to friends."
"Good jam, BUT. I only got 3-1/2 pints from this recipe. I used 2 lbs of strawberries, which I washed, cut and then gave a quick whirl in the processor to break them up slightly. Used 2 C of chopped rhubarb from my freezer, which I did the same to. My rhubarb measured slightly under 2 cups before processing, and my strawberries were just about 4-1/2 cups after processing, so yield should have been close. Tastes good, and I think it will set up fine. Just disappointed that I only got 1/2 the jars that I had expected."
"strawberry-rhubarb jam was my mother's favorite jam and she loved this recipe. I can't wait to make it again"
"I crushed my strawberries and rhubarb together in the food processor. Using the food processor is a big time saver."
"Excellent! I didn't process though; just put in the freezer."