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Flavorful Strawberry-Rhubarb Jam

 Flavorful Strawberry-Rhubarb Jam
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
48 ServingsPrep: 10 min. Process: 5 min.


  • 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.
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

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Flavorful Strawberry-Rhubarb Jam (continued)

Editor's Note: to a boil.
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.