NEXT RECIPE >

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

Flavorful Strawberry-Rhubarb Jam Recipe

Read Reviews
5 15 16
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
Featured In: Food Gifts for Dad
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

2 tablespoon: 99 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 25g carbohydrate (24g sugars, 0 fiber), 0 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


Reviews for Flavorful Strawberry-Rhubarb Jam

AVERAGE RATING
(16)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
ebramkamp User ID: 702841 247685
Reviewed Apr. 30, 2016

"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."

MY REVIEW
coppertop67 User ID: 376928 228332
Reviewed Jun. 22, 2015

"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."

MY REVIEW
BarbaraFaye User ID: 7220189 228308
Reviewed Jun. 21, 2015

"This recipe is yummy. Quick and easy"

MY REVIEW
ladyyorkie User ID: 3451877 226620
Reviewed May. 20, 2015

"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."

MY REVIEW
marymellie User ID: 8311808 223737
Reviewed Mar. 28, 2015

"This was the best jam I've ever made. I used fresh strawberries and rhubarb. The recipe was quick and easy. The jam set up very quickly. I will be making this again."

MY REVIEW
mcrafty User ID: 4730537 61855
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
popper User ID: 400582 98097
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
shortbreadlover User ID: 960739 69114
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
rachellestratton User ID: 2983875 138614
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
MathMomMarriott User ID: 7289465 58206
Reviewed Jun. 3, 2013

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

Loading Image