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Classic Strawberry Rhubarb Jam
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.Sarah Mock
This strawberry rhubarb jam recipe can be made with fresh or frozen rhubarb and your choice of fresh or frozen strawberries. 
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Strawberry Rhubarb Jam Recipe
Prep Time10 minutes
Cook Time20 minutes
other time10 minutes
Prep Time40 minutes
servings6 half pints

Ingredients

  • 1-¼ lbs Strawberries hulled and quartered, 4 cups prepared
  • 1 -¼ lbs Rhubarb trimmed, sliced into ¼ inch pieces, 4 cups prepared
  • 5 ½ Tbsps. Ball® Classic Pectin
  • 3 ½ Cups Sugar
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Butter

Instructions

  1. Prepare a boiling water bath canner. Heating jars in simmering water until ready to use, but do not boil. Wash lids in warm soapy water and set aside with clean, damage-free bands.
  2. Crush strawberries and measure out the berries.
    1-¼ lbs Strawberries
  3. Slice rhubarb into ½ inch pieces.
    1 -¼ lbs Rhubarb
  4. In a heavy bottom pot combine the strawberries, sliced rhubarb and stir in pectin.
    5 ½ Tbsps. Ball® Classic Pectin
  5. Turn heat to medium and bring mixture to a simmer, cook for 10 minutes without boiling, to help soften rhubarb.
  6. Once the rhubarb has softened enough to press it down with a spoon, heat to high and bring to a full rolling boil that cannot be stirred down, stirring constantly.
  7. Add sugar, vanilla and butter all at once, stirring to dissolve the sugar.
    3 ½ Cups Sugar, 1 Teaspoon Vanilla Extract, 1 Teaspoon Butter
  8. Return jam to a full rolling boil. Boil hard 1 minute, stirring constantly.
  9. Remove from heat. Skim foam if necessary.
  10. Ladle hot jam into a hot jar leaving a ¼ inch headspace.
  11. Remove air bubbles. Wipe jar rim.
  12. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
  13. Process jars 10 minutes, adjusting for altitude. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
  14. Any jars that did not properly sealed should be stored in the refrigerator.

Nutrition

Serving: 1 | Calories: 66kcal | Carbohydrates: 17g | Sodium: 3mg | Sugar: 15g

Notes

  • Be sure to remove the leaves of the rhubarb, they are not edible.
  • Check the rhubarb to ensure it is spoon or fork tender. It may take longer than 10 minutes to soften.
  • Fresh rhubarb is best but use frozen if that is all you can find. Just be sure to add any liquid that releases from the frozen rhubarb.
  • Serve on a buttered, toasted English muffin.
  • The butter is added to help reduce the foam. It is optional.
CourseCanning Recipes
CuisineAmerican
KeywordRhubarb strawberry jam recipe, Strawberry Rhubarb Jam
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