- 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
"Reading the reviews made me choose this recipe but unfortunately the first time I made this is did not set. So I followed the sure jell instructions to redo if it did not set which worked . It is very good but having to double can the jam is time consuming. Well I thought maybe I did something wrong so I re-read the reviews and I did not see this trouble so I attempted this recipe again . Well it did not set again so now I will hopefully get it to set after re- processing after adding more sure jell.will give it 2 stars because of the taste but really not worth the effort.next time I will find a different recipe"
"I'm a home economist and this is the BEST jam I have made. The receipe is very easy and it sets up nicely. I process some and then put some directly into the freezer, depending on how much room I have in the freezer. No one can go wrong with this recipe. I have already made 6 batches and the first batch went as gifts and all loved it. Thank You to the person sending in the recipe."
"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"