Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

A beginner-friendly strawberry rhubarb jam recipe using equal parts fresh or thawed frozen fruit and powdered pectin for a reliable set. The recipe yields about six half-pint jars and includes instructions for water bath or steam canning, with options for freezer jam.

  • Total Time: 1 hour plus processing time
  • Yield: About 6 half-pint jars 1x

Ingredients

Scale
  • 2 cups rhubarb, diced
  • 2 cups strawberries, cored and crushed
  • 5 ½ cups sugar
  • ¼ cup lemon juice
  • 1 package powdered pectin
  • Optional: ¼ to ½ teaspoon butter (to reduce foaming during boiling)

Instructions

  1. Prepare canning jars and equipment; heat water in canner to hot but not boiling for processing.
  2. In a large saucepan, combine rhubarb, crushed strawberries, powdered pectin, and lemon juice; optionally mash fruit for smoother texture.
  3. Heat the mixture over medium-high heat to a boil, stirring frequently to prevent sticking or burning.
  4. Add all sugar at once; stir until fully dissolved, then bring back to a strong rolling boil and boil hard for 1 minute, stirring continuously. Skim off any foam; adding butter helps reduce foaming.
  5. Remove hot jars from canner; using a funnel, ladle jam into jars leaving ¼ inch headspace. Wipe rims, apply lids and screw bands fingertip tight.
  6. Place jars in water bath canner ensuring at least 1 inch of water covers them. Boil for 10 minutes if below 6,000 feet elevation or 15 minutes if above; same times apply for steam canner.
  7. Turn off heat and let jars sit in hot water for 5–10 minutes before removal.
  8. Set jars on towel; let cool completely and undisturbed for 12–24 hours. Check seals by pressing lids—they should not move.
  9. Remove screw bands, wipe jars, label, and store in a cool, dark place.
  10. Alternatively, skip canning and prepare as a freezer jam following standard freezer jam guidelines.

Notes

Use a large pot to prevent foam overflow during boiling., Jam may separate in jars with fruit floating on top; stir before use if needed., Do not double the recipe as jam may not set properly; make two separate batches if more jam is desired., Frozen fruit should be thawed and drained before measuring and cooking., Regular powdered pectin allows a short 1-minute boil to set the jam., Butter addition is optional and helps reduce foam but is uncommon in canning., For lower sugar, use low- or no-sugar pectin according to package instructions., Jam stores unopened up to 1 year in a cool, dark place; refrigerated after opening for a few weeks., Freezer jam lasts several months when kept frozen., Jam can be gently warmed before serving to improve spreadability.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Preserves
  • Cuisine: American

Nutrition

  • Serving Size: Approximately 2 tablespoons
  • Calories: Approximately 50 kcal per tablespoon
  • Fat: 0 g per serving
  • Carbohydrates: 13 g per serving
  • Protein: 0.2 g per serving