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!
Prepworks by Progressive Canning Funnel for Regular and Wide Mouth JarsGranite Ware Covered Preserving Canner with Rack, 12-Quart
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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14 Comments on "Strawberry Rhubarb Jam Canning Recipe"
My jam did not set up. I went exactly by the recipe. Can you suggest an idea on how to correct the jam. It had already been processed and sealed. Thank you
Hi thank you for your recipe. very though. I grow my own strawberries. they are called “sparkles”. they are a smaller variety of a strawberry. they are one of the most sweetest berry you can grow. I pick about 70 lbs of them this year. I freeze what I can’t work with right away and thaw them out at the holiday season for jam making gifts. I wish I could send you your recipe amount of frozen berries for you to sample or at least a jar of my strawberry ruhbarb jam. just to compare the berry quality. I’ve never made plum/blackberry. I grow a lot of black raspberries. I should try that combination. what do you think. home grown is the best. Respectfully CraigCraig Myers
Hi! Your strawberries sound amazing! Plum blackberry jam is wonderful, you should definitely try it. 🙂
Wondering if the sugar could be cut back to 10 cups to make the jam a little more tart?
Hi! If you change the amount of sugar in the recipe, the jam may not gel correctly. If you want to use less sugar there are low sugar and no sugar pectins that you can use.
Wish this recipe was printer friendly. Just a suggestion.
Hi! This recipe can be printed, you may not have looked far enough down on the page. There is a button that says “print” right above the buttons for sharing the recipe on Pinterest or Facebook.
Best jam I have made and I’m a Grandma. Perfect balance of tart and sweet. It really sets up nicely.
I’m glad you liked it! 🙂
I was wondering..the recipe you have calls for liquid pectin but in the video you are using powdered pectin..how much powdered pectin should I be using?
Hi! Now how did that happen!? LOL! Okay so the answer is that both recipes are correct. I didn’t realize I had used two different recipes. You can use either powdered pectin or liquid pectin for this recipe, but the other ingredient amounts are different. The preparation instructions are exactly the same. So in the video it says to use 2 c. strawberries, 2 c. rhubarb, 5 c. sugar, and 4 1/2 tbsp. powdered pectin. Use those amounts if you are going to use powdered pectin. The powdered pectin version also makes only 3-4 pints of jam instead of 7.
The recipe above shows 4cups of strawberries & 4 of rhubarb, if I wanted to use that amount for 7 pint jars would I just double the powered pectin?
Approximately how thick do you chop your rhubarb?
Hi! I chop my rhubarb into slices probably about 1/4 inch thick.