Strawberry Rhubarb Jam
Capture the taste of summer with this delightful Strawberry Rhubarb Jam recipe, a perfect balance of sweet and tart flavors that transforms two classic seasonal ingredients into a luscious spread. Made with ripe strawberries, tangy rhubarb, fresh lemon juice, and just the right amount of sugar, this homemade jam is elevated with powdered pectin for a perfectly thick and glossy texture. With only 15 minutes of prep time, it’s surprisingly easy to create a batch of this vibrant jam that’s perfect for slathering on toast, swirling into yogurt, or even using as a filling for pastries. Follow the included canning instructions to preserve jars of this irresistible jam for up to a year, ensuring you can savor its bright, fruity flavor whenever the craving strikes. Ideal for gift-giving or stocking your pantry, this Strawberry Rhubarb Jam is a versatile and crowd-pleasing recipe you’ll want to make again and again.
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Recipe Information
Ingredients
- 4 cups Strawberries
- 2 cups Rhubarb
- 4 cups Granulated sugar
- 2 tablespoons Lemon juice
- 1 packet Powdered fruit pectin
Instructions
Wash and hull the strawberries, then cut them into halves or quarters depending on their size.
Wash and trim the rhubarb, then dice it into small 1/2-inch pieces.
In a large, heavy-bottomed pot, combine the strawberries, rhubarb, and lemon juice. Mash the strawberries slightly with a potato masher to release their juices.
Sprinkle the powdered fruit pectin over the fruit mixture and stir to combine.
Place the pot over medium-high heat and bring the mixture to a rolling boil while stirring constantly. A rolling boil is when the mixture continues to boil even while you stir.
Add the granulated sugar all at once, stirring well to dissolve. Return the mixture to a rolling boil and boil for 1–2 minutes, continuing to stir constantly.
Remove the pot from heat and skim off any foam from the surface using a spoon.
Carefully ladle the hot jam into sterilized jars, leaving 1/4-inch headspace at the top. Wipe the rims clean, place the lids on, and screw on the bands until fingertip tight.
Process the jars in a boiling water canner for 10 minutes to ensure proper sealing and preservation. (Adjust for altitude based on canning instructions.)
Remove the jars from the canner and let cool undisturbed for 12–24 hours. Check that the lids have sealed properly—if the lid doesn't pop back when pressed, the jar is sealed.
Store sealed jars in a cool, dark place for up to one year. Refrigerate any opened jars and consume within 3 weeks.
Nutrition Facts
Calories |
3624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.4 g | 3% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 80 mg | 3% | |
| Total Carbohydrate | 933.8 g | 340% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 901.9 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 424 mg | 33% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1683 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
