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Flavorful Strawberry-Rhubarb Jam

22 reviews
Test Kitchen Approved
Total Time

Prep: 10 min. Process: 5 min.

Makes

about 6 half-pints

Updated: Nov. 18, 2022
I consider this strawberry-rhubarb jam summer in a jar! It's a soft-set jam that tastes great spread on sandwiches, toast, English muffins and more. —Peggy Woodward, Shullsburg, Wisconsin
Flavorful Strawberry-Rhubarb Jam
Flavorful Strawberry-Rhubarb Jam Recipe photo by Taste of Home
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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

  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 6 hot half-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 10 minutes. Remove jars and cool.
Strawberry-Rhubarb Jam Tips

Can you use fresh lemon juice to make strawberry rhubarb jam?

Fresh lemon juice adds a bright, fresh flavor to many recipes. But when making jam or pickles, bottled lemon juice is the way to go. The level of citric acid in bottled lemon juice is consistent, while the citric acid levels in fresh lemons will vary based on their ripeness.

Can you use frozen strawberries and rhubarb to make strawberry rhubarb jam?

Yes! Unsweetened, frozen fruits can be substituted for fresh fruits in jam recipes. If you have an abundant harvest and don’t have time to make jam, pop them in the freezer until you're ready to get jammin’.

How do you store strawberry rhubarb jam?

Provided all the jars are properly processed and lids have popped, strawberry rhubarb jam will last 1-1/2 to 2 years. If you have a jar with a lid that didn’t pop, store that jam in the refrigerator and consume within 30 days. After making this recipe, you may find yourself looking for more canning recipes. New to canning? This how-to guide to canning has everything you need to get started.

—Catherine Ward, Taste of Home Prep Kitchen Manager

Nutrition Facts

2 tablespoons: 95 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 24g carbohydrate (24g sugars, 0 fiber), 0 protein.