Homemade Strawberry Rhubarb Jam with Pectin
There is nothing better than homemade Strawberry Rhubarb Jam. The first time I made it, I was so surprised how easy it is to make. This jam is so delicious on toast, crumpets, waffles, even ice cream, and I love to give jars as gifts. Below are step-by-step instructions, tips, and FAQs on how to make Strawberry Rhubarb Jam.
Of all my strawberry rhubarb recipes, this is my favorite. I often use both round and square mason jars of various sizes. In this recipe I have recommended using 250ml canning jars to ensure enough jars are sterilized and ready for jam to be poured into them, but you can use different sizes, just make sure that enough jars, snap lids, and rings are sterilized.
The canning rhubarb and strawberry jam sterilizing process is a lot easier than many realize. There are different methods for sterilizing glass mason jars, I like to sterilize the jars in the oven, and the lids and rings in a pot of simmering water as described in the below recipe.
However, if you prefer to boil the canning jars, place a wire rack inside a large pot and place the jars upright on the rack. Fill the pot with hot (but not boiling) water until jars are submerged. Bring the water to a boil, and continue boiling for 10 minutes. Turn off the heat, and leave the jars in the water until ready to fill with preserves. Place a clean towel on a flat heat safe surface, lift jars out of the pot with canning jar lifter tongs, drain water from jar back into the pot, and place on towel. Enjoy!
Recipe Snapshot
EASE: Very easy to make, and a lot quicker that you would think.
PROS: It’s Healthy and Delicious, because it is made with fresh fruit.
CONS: Absolutely none.
WOULD I MAKE THIS AGAIN? Absolutely, I make this jam every spring and summer.
Ingredients
Strawberry & Rhubarb Jam Preparation Tips
Tip 1
- I recommend preparing 10 mason jars, and canning jar lids that are 250ml, to make sure you have enough jars ready in case your final product is more than 8 canning jars.
- Don’t use glass jars with cracks or chips on them.
- Always use a new package of snap lids.
- Wash the lids, bands (rings), jars, lifter tongs, and funnel in hot soapy water and rinse well, before beginning the sterilization process.
- Pour boiling water over the funnel and lifter tongs so they are sterilized and don’t contaminate the jars, or lids with bacteria during the canning process.
Tip 2
- Mash strawberries to the consistency, or size of pieces, that you will want in the finished jam. The strawberries don’t break down that much while cooking.
- After mashing the strawberries, measure 4 1/2 cups in a liquid measuring cup.
- Measure the sugar and put it in a bowl close to the stove so that it is easily accessible, because all of the sugar must be poured into at the mixture at once.
- If there is too much foam on top when the rhubarb strawberry jam returns to a boil after the sugar is added, either 1 tsp of butter can be added, or the foam can be spooned off from the edges. A bit of foam is okay, see photo in Tip 3.
Tip 3
- The jars need to be warm when the jam is being poured into them. This prevents the glass from cracking when the hot jam is added.
- Wipe around the rim of each glass jar before placing the snap lid on top and screwing on the ring.
- While the jam is cooling you will hear popping sounds. That is the lid being sealed. Wait about 24 hours to allow time for all of the lids to seal. Then check if the rings need to be screwed on tighter.
- Press on the center of the lid, if it doesn’t move, the jar is sealed. If it moves up and down, then the jar is not sealed and must be stored in the refrigerator or the freezer.
Substitutes
- Pectin Crystals: Other brands of pectin crystals can be substituted for Certo or Sure-Jell. Liquid pectin can also be used. Follow manufacturers instructions if using another type of pectin as cooking times may differ.
- Lactose Free: To make this recipe lactose-free omit the butter. The butter is optional in this recipe and is only used to help reduce foam. Instead, spoon off the foam from the edges of the pan with a spoon.
Strawberry Rhubarb Jam: Frequently Asked Questions
Yes, rhubarb strawberry jam can be frozen. Cooked jam that is unsealed in jars should completely cool before putting into the freezer. Unopened jars of jam can be stored in the freezer for up to 1 year.
Yes, frozen strawberries and rhubarb can be used. Thaw and drain fruit before beginning to cook the jam.
Jam may not gel and therefore may be to runny if the recommended sugar is reduced for a cooked jam using pectin. For best results, use the quantity of sugar listed in the recipe.
Our Favorite
Rhubarb and Strawberry Jam
goes great with:
DID YOU KNOW: You can adjust the serving size and automatically recalculate the ingredient quantities, by hovering or clicking on the underlined number at the bottom of this recipe e.g. servings: 1, and drag the slider to the desired quantity.
This recipe includes a kitchen timer. Click on the underlined time in the recipe to start the timer.
Handy Tip: Prepare Ahead!
Before cooking: cut the rhubarb and strawberries, and mash strawberries with a potato masher. Measure the sugar and place it in a bowl near the stove.
Homemade Strawberry Rhubarb Jam with Pectin
Equipment
- 1 Liquid Measuring cup
- 1 Paring knife
- 1 Mixing Spoon
- 1 Set of Measuring spoons
- 1 Potato Masher type with holes is preferred
- 1 Large Pot
- 1 Medium Pot
- 1 Canning Funnel
- 1 Ladle
- 1 Cookie Sheet
- 10 250 ml Glass Canning Mason Jars
- 10 Metal Snap Lids and Rings size to fit canning mason jar
- 1 Canning Jar Lifter Tongs
Ingredients
- 4 ½ cups strawberries hulled and mashed
- 1 ½ cups rhubarb cut into 1/2 inch pieces
- 1 packet pectin crystals Certo or Sure-Jell
- 6 ½ cups granulated sugar
- 1 tsp butter (optional, to reduce foaming)
Instructions
- To sterilize, place glass canning mason jars on a cookie sheet and put in a 225 °F oven for 10 minutes. Keep jars in the oven to stay warm until time to fill with jam. Place metal snap lids and rings in a pot of simmering water until it is time for them to be used.
- Mix mashed strawberries, rhubarb slices, and pectin in a large pot. Bring to a full boil over high heat, while constantly stirring.
- Add all of the sugar at once. Continue stirring on high heat until it returns to a full rolling boil. If there is too much foam, butter can be added to reduce foam. Then boil, stirring constantly, until temperature on a candy thermometer reads 220 °F. Once temperature is reached continue boiling for another 1 minute.
- Remove from heat. Stir for 5 minutes to prevent fruit from floating to the top.
- Remove jars from oven.
- Pour quickly into warm sterilized glass jars, filling to within ¼ inch from the top. Cover each jar with a metal snap lid. Then lightly screw on the rings. The rings can be screwed tighter after the jam is cooled and sealed. Let stand at room temperature undisturbed for 24 hours to allow lids to pop and seal.
- After 24 hours press on the center of lid. If it doesn't move, the jar is sealed. If it moves up and down, then the jar is not sealed and must be stored in the refrigerator.
Notes
calculated by an online nutrition calculator.
Nutrition
Can you put this jam into a water bath?
Yes, you can put this strawberry rhubarb jam recipe into a water bath.
I just made this jam today and realized your recipe doesn’t call for lemon juice. Is it safe to can and store without any additional acid?
This is a great question. Certo and Sure-Jell pectin contains acid so there is no need to add lemon juice for strawberry rhubarb jam. However, if you are using a different brand of pectin, you should check the ingredients to make sure it contains acid. It is important to note that some fruits like blueberry, peach, cherry, and apple do require some lemon juice in addition to the pectin, because more acid is needed for those jams to set.
Just pulled my rhubarb! Gonna give this recipe a shot! Very excited 🙂
Fresh rhubarb from the garden is perfect! Let me know how it turned out.
This is the best jam recipe I have ever made. It is absolutely delicious!!
I’m thrilled to hear that you enjoyed the jam recipe!
This jam is delicious! I followed the recipe to a tee and it worked out perfectly. So easy to make, I’ll definitely be making it again.
I’m delighted to hear that you enjoyed the jam, and it turned out perfectly for you. Happy jam-making in the future!