Here’s a full Strawberry Rhubarb Jam recipe — sweet, tangy, and perfect for toast, yogurt, or gifting!
Strawberry Rhubarb Jam Recipe
Yields: About 4 half-pint jars
Prep Time: 15 mins
Cook Time: 30–40 mins
Total Time: ~1 hour
Ingredients:
2 cups chopped fresh rhubarb (about ½-inch pieces)
2 cups chopped fresh strawberries (hulled)
1 tablespoon lemon juice
1 package (1.75 oz) fruit pectin (like Sure-Jell)
4 cups granulated sugar
Instructions:
Prepare jars:
Sterilize 4 half-pint jars and lids in boiling water. Keep warm until ready to use.
Mix fruit:
In a large saucepan, combine rhubarb, strawberries, and lemon juice. Use a potato masher to break down the fruit slightly.
Add pectin:
Stir in the pectin. Bring mixture to a full rolling boil over medium-high heat, stirring constantly.
Add sugar:
Add all the sugar at once. Stir constantly and return to a full rolling boil. Boil hard for 1 minute. Remove from heat. Skim off any foam.
Jar the jam:
Ladle hot jam into hot, sterilized jars, leaving ¼ inch headspace. Wipe rims, apply lids, and screw on bands until fingertip-tight.
Process (optional but recommended):
Process in a boiling water bath for 10 minutes. Remove and let cool undisturbed for 12–24 hours.
Storage:
Processed jars: Store in a cool, dark place for up to 1 year.
Unprocessed jars: Refrigerate and use within 3–4 weeks.
