• Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.

  See full water bath canning instructions here.  

Making your Jam

• Combine rhubarb, strawberries, pectin, and lemon juice in a large pot. 
• Bring to a boil, stirring constantly. 
• Add sugar and bring back to a boil, stirring constantly. 
• Boil hard for 1 minute. Skim foam if needed.  (1/4 tsp butter helps reduce foaming if needed)

Water Bath Canning Instruction

Fill the Jars:

• Remove hot jars from the canner. You can use pints or half pint jars
• Using a funnel, ladle hot jam into jars, leaving 1/4 inch headspace. (the space between the jam and the lid)
• Wipe jar rims clean. If there is sticky jam on the rim it might interfere with the seal.
• Place lids on jars and screw on bands until fingertip tight.

Process the jars:

• Place jars in the water bath canner.
• They should be covered by at least 1 inch of water.
• Bring to a rolling boil and process. Adjust for altitude. (time needed in the notes below)
• When your time is done, turn off the heat and let the canner rest for 5-10 minutes.

Cool and store:

• Remove jars from canner and let cool on a towel for 12-24 hours. I do overnight.
• Check seals—lids should not flex up and down.
• Store sealed jars in a cool, dark place. Don’t forget to label them!