Name: Strawberry Rhubarb Jam
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 5 cups rhubarb (about 3 large stalks), cut into 1/2″ cubes; 2 cups hulled and halved strawberries (about 1 pint); 2 1/4 cups sugar; 1 tablespoon fresh lemon juice (from about half of a large lemon)

Strawberry Rhubarb Jam

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Canning is easy with this Strawberry Rhubarb Jam recipe! Made with fresh rhubarb, strawberries, sugar, and lemon—no pectin needed. Perfect for toast or gifting.

Author: Melissa Lynn
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 32 servings (2 tablespoons each) 1x
Category: Jam
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

5 cups rhubarb (about 3 large stalks), cut into 1/2″ cubes
2 cups hulled and halved strawberries (about 1 pint)
2 1/4 cups sugar
1 tablespoon fresh lemon juice (from about half of a large lemon)

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Instructions

Combine rhubarb, strawberries, sugar, and lemon juice in a large saucepan over medium heat. Stir until bubbling, then reduce to medium-low.
Simmer for about 1 hour, stirring occasionally, until thickened (over 220°F).
Sterilize four 1-cup jelly glass jars, lids, and bands by boiling for 10 minutes or using a dishwasher.
Ladle hot jam into jars, leaving 1/4″ headspace. Wipe rims, place lids, and secure bands fingertip tight.
Process in boiling water for 10 minutes. Cool on a towel for 24 hours.
Store sealed jars for up to a year; refrigerate unsealed jars and use within 2 weeks.

Notes

Makes about 4 cups. Serving size is 2 tablespoons.
Frozen fruit may need longer cooking to reduce liquid.
My grandma’s tip: Test on a chilled plate to ensure it sets!

Allergy Information: Check ingredients for allergens, especially strawberries and rhubarb. Verify with product labels for safety.

Nutrition

Serving Size: 2 tablespoons
Calories: 61 kcal
Sugar: 14 g
Carbohydrates: 15 g

Find it online: https://savorgastronomy.com/strawberry-rhubarb-jam/