Strawberry-Rhubarb Jam
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
48 servings (from 6 half-pint jars)
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Calories
96 kcal
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Cuisine
American
Strawberry-Rhubarb Jam
Description
The Strawberry-Rhubarb Jam recipe starts with fresh crushed strawberries and chopped rhubarb as the fruit base, which are mixed with pectin and lemon juice to help the jam set properly and balance acidity. Sugar is added after the mixture reaches a boil, and then the mixture is boiled hard for one minute to ensure proper thickening from the pectin.
The resulting jam combines the sweetness of strawberries with the tartness of rhubarb, creating a well-balanced flavor. The boiling and stirring process develops the consistency typical of traditional fruit jam, allowing it to spread smoothly on bread or toast.
The jam is jarred hot into sterilized jars, leaving headspace before sealing. The jars are processed in a boiling-water canner for 10 minutes to preserve and safely store the jam at room temperature. This method ensures a shelf-stable product while locking in fresh fruit flavors.
A note encourages beginners to refer to a step-by-step canning guide to safely perform the water bath canning process, underscoring the importance of proper preservation technique.
Ingredients
- 2 cups strawberry about 1 ½ to 2 pounds, crushed
- 2 cups rhubarb about 3 to 6 stalks, chopped
- 6 tablespoons pectin Ball Classic
- ¼ cup lemon juice fresh or bottled
- 5 ½ cups sugar
Instructions
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
- Combine strawberries, rhubarb, pectin, and lemon juice in a large saucepan, stirring to blend in pectin. Bring mixture to a boil over medium-high heat. Add sugar, stirring until sugar dissolves.
- Return mixture to a rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam, if necessary.
- Ladle hot jam into a hot jar, leaving ¼-inch headpsace. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip-tight.
- Place jar on a rack in a boiling-water canner. Repeat until all jars are filled. Water must cover jars by at least 1-inch before processing.
- Bring water to a full rolling boil over medium-high heat. Cover canner, and process jars for 10 minutes (time starts when full boil begins).
- Turn off heat, remove cover, and let jars cool in the water for five minutes. Then, remove the jars from the canner, and place on a towel on the counter to cool completely—do not retighten any bans that have loosened.
- Cool 12 hours. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Label and store jars. Any jars that have not sealed should be stored in the fridge and eaten within a week.
Notes
- For beginners, consult a step-by-step guide to safely perform water bath canning of the jam.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48servings (from 6 half-pint jars)
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Serving | 2tablespoons | |
| Calories | 96kcal | 5% |
| Carbohydrates | 25g | 8% |
| Sodium | 3mg | 0% |
| Sugar | 23g | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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