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Homemade Strawberry Rhubarb Jam Recipe

Strawberry Rhubarb Jam

Welcome to a delightful journey of flavor! Today, we're diving into the sweet and tangy world of Strawberry Rhubarb Jam. This homemade jam is not just a treat for your taste buds but also a perfect way to preserve the vibrant flavors of summer.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course: Condiment, Spread
Cuisine: American
Calories: 50

Ingredients
  

  • 2 cups strawberries hulled and halved
  • 2 cups rhubarb chopped
  • 4 cups granulated sugar
  • 1/4 cup lemon juice
  • 1 packet fruit pectin (1.75 oz)

Equipment

  • Large Pot
  • Wooden spoon
  • Measuring cups and spoons
  • Jar Lifter
  • Funnel
  • Sterilized Jars
  • Food Thermometer

Method
 

  1. Step 1: Prepare the fruit: Start by hulling and halving the strawberries. Wash the rhubarb stalks thoroughly and chop them into small pieces.
  2. Step 2: Cook the fruit: In a large pot, combine the strawberries and rhubarb. Cook over medium heat for about 5-7 minutes, stirring occasionally.
  3. Step 3: Add sugar and lemon juice: Stir in the granulated sugar and lemon juice. Continue to cook until the sugar has completely dissolved.
  4. Step 4: Incorporate fruit pectin: Sprinkle the fruit pectin into the mixture and stir well. Bring the mixture to a rolling boil for 1-2 minutes.
  5. Step 5: Remove from heat: After boiling, remove the pot from the heat and skim off any foam that has formed on the surface.
  6. Step 6: Jar the jam: Carefully pour the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top of each jar.
  7. Step 7: Seal the jars: Place the lids on the jars and screw on the bands until they are fingertip-tight.
  8. Step 8: Process the jars: Process the jars in a boiling water bath for 10 minutes.
  9. Step 9: Cool and store: Allow the jars to cool completely and check the seals by pressing down in the center of each lid.

Notes

Adjust sweetness to your preference and consider adding spices for extra flavor.