Strawberry-Rhubarb Jam

Name: Strawberry-Rhubarb Jam
Prep time: 30 min
Cook time: 15 min
Total time: 765 min
Ingredients: 4.25 cups diced rhubarb; 4.25 cups sliced fresh strawberries; 2 tablespoons lemon juice; 2 (1.75 ounce) packages powdered fruit pectin; 0.5 teaspoon butter; 10 cups white sugar; 12 half-pint canning jars with lids and rings

4.4

(117)

102 Reviews

10 Photos

This strawberry-rhubarb jam is made with fresh, ripe strawberries and rhubarb. I found a jam recipe to which I made a few changes; this is the final recipe with my changes. It's a hit with all my friends and family, and I hope it will also be for you.

Recipe by Carla Bruss

Updated on August 21, 2022

10

Prep Time:

30 mins

Cook Time:

15 mins

Additional Time:

12 hrs

Total Time:

12 hrs 45 mins

Servings:

192

Yield:

12 half-pint jars

Jump to Nutrition Facts

Ingredients

4 ¼ cups diced rhubarb
4 ¼ cups sliced fresh strawberries
2 tablespoons lemon juice
2 (1.75 ounce) packages powdered fruit pectin
½ teaspoon butter (Optional)
10 cups white sugar
12 half-pint canning jars with lids and rings

Directions

Place rhubarb, strawberries, lemon juice, pectin, and butter into a large kettle over medium heat. Stir and bring to a boil. Add sugar, 1 cup at a time, stirring constantly until sugar is dissolved and juice begins to form. Increase heat to medium-high, bring mixture to a rolling boil, and cook and stir for 1 minute. Skim off any foam that forms.
Sterilize the jars and lids in boiling water for at least 5 minutes. Use a jelly funnel and soup ladle to pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any food residue. Top with lids and screw rings on tightly.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Tips

Butter is optional in this recipe, but it helps keep the jam from getting too foamy.

Nutrition Facts (per serving)

42	Calories
11g	Carbs

Nutrition Facts
Servings Per Recipe 192
Calories 42
% Daily Value *
Sodium 0mg	0%
Total Carbohydrate 11g	4%
Dietary Fiber 0g	0%
Total Sugars 11g
Vitamin C 2mg	12%
Calcium 3mg	0%
Potassium 14mg	0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.