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Flavorful Strawberry-Rhubarb Jam

I consider this sweet flavorful jam summer in a jar! The fruity concoction is simply scrumptious spread on sandwiches, toast, English muffins and more. —Peggy Woodward, Shullsburg, Wisconsin
  • Total Time
    Prep: 10 min. Process: 5 min.
  • Makes
    about 6 pints

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

Directions

  • 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 6 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.
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.
Editor's Note
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutrition Facts
2 tablespoons: 99 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 25g carbohydrate (24g sugars, 0 fiber), 0 protein.

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Reviews

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Average Rating:
  • Carol
    Jun 21, 2020

    This jam is absolutely delicious and easy to make!!

  • Joyce
    May 24, 2020

    With only 5 1/2 cups sugar, jam does not set. If strawberry jam needs 7 cups of sugar, certainly added rhubarb needs at least that. I used 7 and it is perfect.

  • homemadewithlove
    May 23, 2020

    Measure cut berries then crush in stockpot. I cut rhubarb in small chunks and still cooked down nicely. Jam was a soft set warm but nice set when cool. Beautiful jam, sweet though.

  • Karen
    May 20, 2019

    It did not set. So now, I have to do a remake. I used 4 cups of crushed strawberries and also got fruit float.(Typical of strawberries) This is actually an old Ball canning recipe. Very frustrating. But everyone says the jam is fantastic.

  • Erin
    Jun 26, 2018

    Tastes fine, but failed to set.

  • Susie
    Jun 14, 2018

    I have a question— The recipe sounds as if you take 4 cups of berries and then crush them, giving you closer to 3 cups of berries, is that correct? But if you do it that way, the total volume doesn’t yield 6 pints, as the recipe states. Could this variation be the reason some people are having issues with it setting?

  • Ann
    Jun 5, 2018

    Made this recipe for the past three summers. I just doubled the recipe...I know that this is breaking the cardinal rule of canning, but it still worked beautifully.Easy, fast and delicious! It sells well at our Independence Day Carnival, too.

  • shannondobos
    May 31, 2018

    I made this jam last night and it is exactly what I was looking for. I love rhubarb in anything. I made sure to chop my rhubarb quite small so that it softened up nicely and wasn't in big chunks. Mine set up perfectly, and I will definitely make this again.

  • rita
    Jun 22, 2017

    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

  • ruth mickelson
    Jun 14, 2017

    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.