Go Back
–+ servings

Classic Strawberry Rhubarb Jam

Created by: Sarah Mock
Strawberry Rhubarb Jam Recipe
prep time10 minutes
cook time20 minutes
Additional Time 10 minutes
total time40 minutes
Makes 6 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
 

  • 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.
  • Crush strawberries and measure out the berries.
    1-¼ lbs Strawberries
  • Slice rhubarb into ½ inch pieces.
    1 -¼ lbs Rhubarb
  • In a heavy bottom pot combine the strawberries, sliced rhubarb and stir in pectin.
    5 ½ Tbsps. Ball® Classic Pectin
  • Turn heat to medium and bring mixture to a simmer, cook for 10 minutes without boiling, to help soften rhubarb.
  • 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.
  • Add sugar, vanilla and butter all at once, stirring to dissolve the sugar.
    3 ½ Cups Sugar, 1 Teaspoon Vanilla Extract, 1 Teaspoon Butter
  • Return jam to a full rolling boil. Boil hard 1 minute, stirring constantly.
  • Remove from heat. Skim foam if necessary.
  • Ladle hot jam into a hot jar leaving a ¼ inch headspace.
  • Remove air bubbles. Wipe jar rim.
  • Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
  • 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.
  • Any jars that did not properly sealed should be stored in the refrigerator.

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.

Copy/Paste and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright-protected. SavoringTheGood®