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

Flavorful 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
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
   (15)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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
Reviewed Jun. 21, 2015

"This recipe is yummy. Quick and easy"

MY REVIEW
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
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
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."

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