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Strawberry Rhubarb Jam, Strawberry, Rhubarb, Jam, preserves, food preservation

Strawberry Rhubarb Jam

Preserving the delicious flavors of spring and summer for fall and winter lets us enjoy our favorite fruits throughout the year. Rhubarb and strawberries are the first to be harvested from our gardens and make a great jam or jelly. We hot water bath can this jam and it is a great addition to our pantry shelves. This recipe focuses on making a single batch of strawberry rhubarb jam and canning it in a hot water bath canner.
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Prep Time 20 minutes
Cook Time 10 minutes
Canning time 10 minutes
Total Time 40 minutes
Course Condiment
Cuisine American
Servings 6 half pints

Equipment

  • 1 paring knife and cutting board
  • 1 colander or strainer
  • 1 Large Pot
  • 1 set measuring cups and spoons
  • 1 large mixing spoon
  • 1 Water Bath Canner, Jars & Canning Supplies

Ingredients
  

  • 2 cups crushed strawberries
  • 2 cups chopped rhubarb
  • 5½ cups sugar
  • 1 box Sure-Jell - 1.75 ounces
  • 1/4 cup lemon juice
  • 1/2 tsp butter to reduce foaming *optional

If Canning

  • white vinegar to clean jar rims

Instructions
 

  • Rinse strawberries and rhubarb, remove stems and leaves
  • Crush strawberries to total 2 cups crushed
  • Chop rhubarb into 1 inch pieces
  • Combine crushed strawberries, chopped rhubarb, lemon juice and Sure-Jell in large sauce pot
  • Bring to a boil over high heat stirring frequently to avoid sticking
  • Add sugar and stir until sugar is completely dissolved and bring back to a rolling boil
  • Boil for one minute, stirring constantly then remove from heat
  • Skim foam if necessary

If Canning

  • Bring water in water bath canner to a boil, have jars sterilized and ready
  • Ladle hot jam into hot jars leaving ¼ inch head space
  • Clean rims of jars with a cloth soaked in vinegar to remove any sticky residue
  • Cover jars with lids and rings, tighten rings finger tight
  • Put jars into hot water in water bath canner and return to a boil
  • Once boiling, process for 10 minutes
  • Shut off heat and allow jars to sit for 5 minutes before removing from canner
  • Place on a flat surface out of cool drafts and allow to sit for 24 hours
  • Check after 24 hours to ensure jars properly sealed and label and date your jars before storing. Any jars that did not seal can be put in the refrigerator for immediate use.

Notes

When stored in a cool, dry and dark space these will last 3-5 years on the shelf.
Store in the refrigerator once opened.
Any foam skimmed from the jam during the processing is great on ice cream, toast or in yogurt!
Keyword canning, frugalliving, homemade, homesteadlife, jam, jelly, recipe, rhubarb, strawberries, water bath canning