Rating: 4.53 stars
88 Ratings
  • 5 star values: 58
  • 4 star values: 22
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 1

A sweet, tart, simple-to-make taste of summer that can be enjoyed year-round...with no added pectin.

Recipe Summary test

prep:
25 mins
cook:
20 mins
additional:
1 day
total:
1 day
Servings:
60
Yield:
20 4-ounce jars
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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix rhubarb and sugar in a large heavy pot and let stand for 2 hours; stir in lemon juice and strawberries. Bring the mixture to a boil, stirring to dissolve sugar. Set heat to medium-high and cook jam at a full rolling boil until thickened, stirring often to prevent scorching, 20 to 25 minutes. A candy thermometer inserted into the middle of the jam, not touching the pot, should read 220 degrees F (105 degrees C).

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  • Remove jam from heat and stir for 2 to 3 more minutes; skim off any foam.

  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

  • 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 if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Let jars stand on wire racks for 24 hours to cool and seal. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

Cook's Note:

Properly preserved, jam keeps for up to a year if stored in a cool, dry place. Frozen or refrigerated it will keep even longer. Once opened, consume within 2-3 months.

Nutrition Facts

84 calories; protein 0.2g; carbohydrates 21.5g; fat 0.1g; sodium 0.5mg. Full Nutrition
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Reviews (80)

Most helpful positive review

Rating: 5 stars
05/19/2014
I had 2/3 the amount of fruit called for -- 6 total cups of fruit: 3 C of rhubarb and 3 cups of strawberry -- so I used 2/3 the sugar called for. The recipe divided evenly to 4 Cups of sugar with perfect end-results . I soaked the rhubarb in one Cup of sugar overnight, then added 3 more the next morning and let it sit another hour, stirring 3 Xs. I tossed in the strawberries, freshly cut and NOT pre-soaked in sugar, which gave the starwberries a bit more voice in the mix, and also gave an 'almost' preservre-like density to my jam, which I think is ideal. As a tweak, I added 1/4 cup blueberry that was past baking quality. They were a bit fridge-dried so I also soaked these in 1/4 Cup of sugar, over might. They plumped into a 1/2 Cup of lovely, not over-shouting blueberries, that gave a scosh more sweetness and a deeper color to the final product. My end-result was the most 'regal' strawberry-rhubarb jam, ever - Devine inspiration in a container of slightly dreid up blueberries! I winged the lemon, juice, adding probably 1/4 Cup., and cooked the jam mixture at a low rolling boil for a bit onger than suggested - about 40 minutes - and it passed the 'line on a plate' test beautifully. My ingredient volumes, reduced into a jam, filled 5 8-oz jars, and this morning, my delicious tart and sweet jam had a medium-hard set to it, that my 2 teenagers self-served without making a mess (score); and they both headed out the door with a second piece of toast in-hand. That's a SCORE! Read More
(66)

Most helpful critical review

Rating: 3 stars
08/24/2016
Okay first off you really should be weighing the fruit. 1 cup can really vary depending on how large your rhubarb and strawberries are to begin with and also what size you cut them to. Second, considering that this recipe does not call for pectin, 6 cups is way too much sugar. Made this once as written and would rate it 3 stars...edible, too sweet and a bit loose. Made it again with modifications for a 5 star strawberry rhubarb jam. My modifications: used 1 1/2 lbs each srawberries and rhubarb (was about 5 cups each for me); used 2 1/2 cups sugar; used 1 tbsp of lemon juice and 1 tbsp of line juice; mixed the fruit and sugar and refrigerated overnight; then I strained the fruit and reduced the sugar and liquids before adding the fruit to the pot; after about 20 minutes of simmering I used a stick blender to puree the chunks out to be more suited for my kiddos tastes; then simmered for a bit longer tI'll it was nice and thick; then added the lemon and lime juice and processed 10 minutes. My recipe yielded 4 almost 5 half pint (8oz) jars, about 30 oz total, because I used 3 1/2 cups (28oz) less sugar. Read More
(31)
88 Ratings
  • 5 star values: 58
  • 4 star values: 22
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
05/19/2014
I had 2/3 the amount of fruit called for -- 6 total cups of fruit: 3 C of rhubarb and 3 cups of strawberry -- so I used 2/3 the sugar called for. The recipe divided evenly to 4 Cups of sugar with perfect end-results . I soaked the rhubarb in one Cup of sugar overnight, then added 3 more the next morning and let it sit another hour, stirring 3 Xs. I tossed in the strawberries, freshly cut and NOT pre-soaked in sugar, which gave the starwberries a bit more voice in the mix, and also gave an 'almost' preservre-like density to my jam, which I think is ideal. As a tweak, I added 1/4 cup blueberry that was past baking quality. They were a bit fridge-dried so I also soaked these in 1/4 Cup of sugar, over might. They plumped into a 1/2 Cup of lovely, not over-shouting blueberries, that gave a scosh more sweetness and a deeper color to the final product. My end-result was the most 'regal' strawberry-rhubarb jam, ever - Devine inspiration in a container of slightly dreid up blueberries! I winged the lemon, juice, adding probably 1/4 Cup., and cooked the jam mixture at a low rolling boil for a bit onger than suggested - about 40 minutes - and it passed the 'line on a plate' test beautifully. My ingredient volumes, reduced into a jam, filled 5 8-oz jars, and this morning, my delicious tart and sweet jam had a medium-hard set to it, that my 2 teenagers self-served without making a mess (score); and they both headed out the door with a second piece of toast in-hand. That's a SCORE! Read More
(66)
Rating: 5 stars
06/05/2015
I'm definitely giving this recipe a 5 stars! I did make changes after reading reviews. I personally like a more tart jam, so I made changes to my likening. I used 6 cups chopped rhubarb, 3 cups mashed strawberries, 5 cups of sugar. It turned out perfect to my preference. Do not give a low rating if you do not let it boil and reach 220 degrees!! Mine se perfectly! Thank You, yankeeinthesouth for sharing! This recipe being saved for generations to come! Read More
(34)
Rating: 3 stars
08/23/2016
Okay first off you really should be weighing the fruit. 1 cup can really vary depending on how large your rhubarb and strawberries are to begin with and also what size you cut them to. Second, considering that this recipe does not call for pectin, 6 cups is way too much sugar. Made this once as written and would rate it 3 stars...edible, too sweet and a bit loose. Made it again with modifications for a 5 star strawberry rhubarb jam. My modifications: used 1 1/2 lbs each srawberries and rhubarb (was about 5 cups each for me); used 2 1/2 cups sugar; used 1 tbsp of lemon juice and 1 tbsp of line juice; mixed the fruit and sugar and refrigerated overnight; then I strained the fruit and reduced the sugar and liquids before adding the fruit to the pot; after about 20 minutes of simmering I used a stick blender to puree the chunks out to be more suited for my kiddos tastes; then simmered for a bit longer tI'll it was nice and thick; then added the lemon and lime juice and processed 10 minutes. My recipe yielded 4 almost 5 half pint (8oz) jars, about 30 oz total, because I used 3 1/2 cups (28oz) less sugar. Read More
(31)
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Rating: 4 stars
04/10/2013
A tad too sweet for me, and when the recipe says "stir frequently" it should say "stir CONSTANTLY." The mix cooked onto the bottom in the time it took me to attach the thermometer to the pot. Still, now I know and next time I will add a little more rhubarb and I think it will be perfect! Read More
(23)
Rating: 5 stars
06/11/2012
Great recipe! I am new at canning but this recipe was really good. Took some to work and everyone loved it. I work in a nursing home and they all told me it was perfect! Read More
(18)
Rating: 5 stars
08/13/2014
easy, sets well, used 1 cup less sugar than listed. excellent taste. will use again Read More
(11)
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Rating: 5 stars
08/13/2014
It's nice to see a real jam recipe without boxed pectin or even worse, Jello! Read More
(10)
Rating: 5 stars
06/15/2015
I used 1 cup less sugar and boiled it for 45 minutes. It turned out perfect. My mom loved it so much I gave her a pint and plan to make more tomorrow! Read More
(9)
Rating: 3 stars
07/01/2015
I made this yesterday and followed the directions exactly . Wow that's a lot of sugar but I figured that sinceyou eat so little at a time it would be okay . The flavor is incredible BUT the consistency is more of a sauce than a jam. For that reason I am a little disappointed. Looks like I'll need to make a 7-up pound cake to drizzle it over. For JAMS - it's back to the pectin way for me . Read More
(8)