Rating: 4.5 stars 4.3
111 Ratings
  • 5 star values: 69
  • 4 star values: 26
  • 3 star values: 7
  • 2 star values: 5
  • 1 star values: 4

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 Summary

30 mins
15 mins
12 hrs
12 hrs 45 mins
12 half-pint jars


Original recipe yields 192 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place rhubarb, strawberries, lemon juice, fruit 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.


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

Nutrition Facts

42 calories; carbohydrates 10.8g; sodium 0.2mg. Full Nutrition