Strawberry Rhubarb Jam

4 from 1 vote

This easy Strawberry Rhubarb Jam recipe combines strawberries and tart rhubarb for a tasty homemade jam perfect for canning or freezing.

Prep Time20

Cook Time1

Total Time1 20

Course: Snack

Cuisine: American

Keyword: Strawberry Rhubarb Jam

Servings: cups

Calories: 629kcal

3 cups crushed fresh strawberries about 4 cups of hulled and quartered strawberries
3 cups rhubarb pieces about 2-3 large stalks
8 ½ cups granulated sugar
1.75 oz. box of fruit pectin we used Sure-Jell

Prepare mason jars and lids by washing and sterilizing in boiling water or running through the sterilization cycle on the dishwasher.
Wash strawberries and rhubarb. Slice strawberries into halves or quarters and then crush them with a potato masher. Measure out 3 cups precisely and put into a large saucepan.
Cut rhubarb into small pieces. You do not need to peel the rhubarb in advance. Place the rhubarb into the saucepan also.
Add sugar and pectin and begin heating over medium high heat.
Cook, stirring frequently, until mixture is broken down, juicy, and bubbling. Bring jam to a full boil for 4 minutes and then remove from heat.
Ladle jam into the prepared jelly jars, secure the lids, and leave the jars to set for 24 hours before storing in the freezer.
Alternately, bring a tall stockpot of water to a full rolling boil. Submerge jam jars under the boiling water bath for 15 minutes.
Remove from the boiling water and set on the countertop for 24 hours.
After 24 hours, tighten the lids completely and store processed jam on the shelf for up to 1 year. Refrigerate after opening for up to three weeks.

Jam will keep in the refrigerator up to three weeks and on the shelf for up to 1 year. If jam is not processed in water bath, store in the freezer up to 3 months.
As with all jams, it is vitally important to measure the sugar and fruit accurately. Use “reduced sugar”-specific pectin if you want to reduce the amount of sugar. It is made specifically for low sugar recipes. Regular pectin requires the right amount of sugar to gel properly.
Jam typically gets foamy across the top while cooking. After removing the jam from the heat, you can stir in ½-1 tablespoon of butter to reduce the foam.
Check that the lids are sealed and secured before storing on the shelf. Jars that do not seal properly should be stored in the refrigerator.