In the past couple of years I have been having a lot of fun making homemade jam. Last year I tried plum-blackberry jam for the first time, and it was delicious. This year I decided to try canning strawberry rhubarb jam for the first time. It is now one of my favorite recipes for canning strawberries.
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I am not used to getting out my canning jars so early in the year. I have a great rhubarb plant, but I was really excited to find out you can also put rhubarb with strawberries in homemade jam.
Homemade jam can be preserved in half-pint or pint jars. I use pint jars because the half pints aren’t big enough to last more than a day or two in our house. This recipe yields approximately 7 pint jars. (You can cut the recipe in half if you wish.)
There are several different ways to make jams and jellies. This strawberry rhubarb jam recipe is made with Certo brand liquid pectin.
Step by Step Video
Are you new to boiling water canning? The video below will show you how to make strawberry rhubarb jam step by step.
Strawberry Rhubarb Jam Recipe
4 c. crushed strawberries*
4 c. rhubarb, chopped
12 c. sugar
1/2 c. lemon juice
2 pouches liquid pectin (I used Certo brand)
*If you are wondering if you can use frozen strawberries and/or rhubarb for this strawberry rhubarb jam recipe, you absolutely can. I often freeze my strawberries when they are not getting ripe all at one time.
When you have enough in the freezer to prepare the recipe, just thaw and proceed with the recipe. Find out more about freezing strawberries.
Related article: strawberry measures and equivalents
Wash and sterilize your jars, lids, and screw bands. The easiest way to do this is run them through the sanitize cycle in the dishwasher and remove them from the dishwasher to use when they are still hot.
Fill your boiling water canner about half way with water. Place it on the stove to start heating up while you get the fruit ready for the jars.
To prepare the fruit, crush the strawberries with a potato masher. You need 4 cups of crushed strawberries for this recipe. Put the strawberries, chopped rhubarb, and lemon juice together in a large stock pot.
Stir in sugar. Add 1 tsp. margarine or butter to reduce foaming, if desired.
Stir mixture, and bring to a full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat. Stirring constantly, stir in all of the pectin quickly.
Return to a full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon.
Quickly ladle fruit into prepared canning jars, within 1/8 inch from the tops of the jars. This canning funnel actually allows you to measure the head space right on the funnel!
Wipe the rims of the jars with a damp cloth. Place canning lids and screw bands on the jars.
Place jars on elevated rack in boiling water canner. Water must cover jars by 1 to 2 inches, so add additional water if necessary. Cover, and bring water to a gentle boil. Process jars for 10 minutes.
Remove jars from boiling water canner and place upright on a towel on the kitchen counter to cool completely. Do not disturb the jars for at least 12 hours.
After jars are cool, check seals by pressing middle of lid with finger. If lid springs back the lid is not sealed.
Unsealed jars can be placed in refrigerator to be eaten in the next couple weeks. Sealed jars can be stored for at least 1 year.
I was really curious to see how my family would like this strawberry rhubarb jam recipe. My boys all loved it and said it was better than regular strawberry jam.
The flavor of the rhubarb really blends with the strawberry so that it is a lot less tart than strawberry rhubarb pie. It just gives the jam that little extra something. I will definitely be canning strawberry rhubarb jam again next year!
If you like this recipe, you might like my recipe for canning strawberry rhubarb pie filling. You might also like my recipe for strawberry rhubarb muffins or my strawberry rhubarb pie with crumb topping recipe.
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