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.