Flavorful Strawberry-Rhubarb Jam Recipe
Flavorful Strawberry-Rhubarb Jam Recipe photo by Taste of Home

Flavorful Strawberry-Rhubarb Jam Recipe

Publisher Photo
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
TOTAL TIME: Prep: 10 min. Process: 5 min.
MAKES:48 servings
TOTAL TIME: Prep: 10 min. Process: 5 min.
MAKES: 48 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
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.
Originally published as Strawberry-Rhubarb Jam in Test Kitchen Favorites 2004 2005, p222

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.

Reviews for Flavorful Strawberry-Rhubarb Jam

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 26, 2014

"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."

MY REVIEW
Reviewed Jun. 23, 2014

"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."

MY REVIEW
Reviewed Apr. 18, 2014

"strawberry-rhubarb jam was my mother's favorite jam and she loved this recipe. I can't wait to make it again"

MY REVIEW
Reviewed Sep. 5, 2013

"I crushed my strawberries and rhubarb together in the food processor. Using the food processor is a big time saver."

MY REVIEW
Reviewed Jun. 3, 2013

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

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