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Strawberry rhubarb freezer jam in jars with spoon pouring jam on bread.
5 from 15 votes

Homemade Strawberry Rhubarb Jam with Pectin

If you wondered how to make strawberry rhubarb jam, this easy recipe is for you. It is surprisingly quick to make, and so delicious on toast, crumpets, waffles, even ice cream, the possibilities are endless!
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Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes

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

Cooked Strawberry Rhubarb Jam that is in sealed jars can be stored at room temperature for 1 year. Once opened, or if not sealed, store jam in the refrigerator for up to 1 month. Unsealed unopened jam jars can also be stored in the freezer for up to 1 year.
Nutrition information is an estimate
calculated by an online nutrition calculator.

Nutrition

Serving: 1Tbsp | Calories: 32.2kcal | Carbohydrates: 8.5g | Protein: 0.04g | Fat: 0.04g | Saturated Fat: 0.7g | Cholesterol: 0.06mg | Sodium: 0.25mg | Potassium: 9.6mg | Fiber: 0.1g | Sugar: 8.3g | Calcium: 1.6mg
Course: Afternoon Tea, Breakfast, Brunch, Jam, Lunch, Pantry, Side Dish, Snack
Cuisine: American, British, Canadian
Diet: Vegetarian
Servings: 8 Cups
Calories: 32.2kcal