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This homemade strawberry rhubarb jam has the perfect balance of sweet strawberries and tart rhubarb. Made with simple ingredients, this easy jam recipe is perfect for toast, biscuits, or gifting. A classic spring and summer preserving recipe you’ll love!

Strawberry Rhubarb Jam (for Canning)

Course Dessert
Cuisine American
Keyword canning, jam, strawberry, strawberry rhubarb
Prep Time 20 minutes
Cook Time 10 minutes
Servings 7 pints

Ingredients

  • 4 cups crushed strawberries
  • 4 cups chopped rhubarb
  • 12 cups sugar
  • 1/2 cup lemon juice
  • 2 pouches liquid pectin

Instructions

  1. Crush strawberries and chop rhubarb.
  2. Combine fruit with lemon juice in a large pot.
  3. Stir in sugar.
  4. Bring to a full rolling boil, stirring constantly.
  5. Add pectin and return to a boil for 1 minute.
  6. Remove from heat and skim foam.
  7. Ladle into jars, leaving 1/4 inch headspace.
  8. Process in water bath canner for 10 minutes.
  9. Cool and check seals.

Recipe Notes

You can use frozen fruit (thawed)
Measure carefully for proper set
Always follow safe canning practices