With Sharon Peterson
This strawberry rhubarb jam recipe is made with equal parts Strawberry and Rhubarb. My favorite combination!
This makes about 6 half pints. One tip I have when canning any jam recipe is not to try and do double batches. It is VERY tempting to double jam recipes and make more. However it is difficult to make double batches of jam. They just don’t set up very well.
Some people do double up on batches, and you can certainly try because it is not a safety issue. But I have a better idea. If you want to make more at a time (I don’t blame you) simply have two batches going at the same time in different pots. I’ve got images below to demonstrate.
Strawberry Rhubarb Jam can be processed safely in a Water Bath Canner.
Gather your canning supplies
- water bath canner
- pint canning jars
- canning lids – both seals and rings
- jar lifter and canning funnel
- large pot
- large spoons
- towels and dish cloths
- sharp knife
- strawberry corer
- potato masheror whisk
- 2 cups rhubarb – diced
- 2 cups crushed strawberries
- 5 1/2 cups sugar
- 1/4 cup lemon juice
- 1 package powdered pectin
Start by washing jars, and get water in your canner heating.
(see Water Bath Canning for full directions)
Wash and dice your rhubarb.
Combine rhubarb, strawberries, pectin and lemon juice in a large pot. Bring to a boil, stirring constantly. It may seem dry to you, that is ok. The juice from the strawberries will start to run and it will get juicy as it heats. I like to use a potato masher to help mash up the fruit.
Add sugar and bring back to a boil again stirring constantly. Boil hard for 1 minute.
See how I have two pots going at the same time? I think this picture below is actually when I was making just strawberry jam. I didn’t get a picture of my two pots going with the strawberry and rhubarb. But the procedure is the same. Be sure and switch back and forth stirring each pot as it heats.
The jam may foam up on you so be sure your pot is large enough. As it cooks the foam will die down. At the end of your cooking time skim any foam left if necessary.
This is quite often needed when you are doing any type of strawberry jam. Another option is to add about 1/4 tsp butter to the pan. This may help stop foaming. I have not done this but I’ve seen it suggested many places.
Fill hot jars with hot jam leaving 1/4 inch head space.
Pack and process according to water bath canning instructions.
The processing time is for 1/2 pints or pints.
Process for 10 minutes if you are below 6000 ft elevation.
15 minutes if you are above 6000 ft elevation.
This recipe comes from the Ball Blue Book.