The Greatest Strawberry Rhubarb Jam Recipe Ever

Strawberry Rhubarb jam tastes a lot like strawberry jam, with a bit of a twang. It's absolutely delicious and this recipe is so simple, anyone can make it!

It’s been about 2 months since I picked the last apricot off of my apricot tree.  I had so many that I was blanching them and freezing them for later use. Last week I canned my last jar of apricot jam and I couldn’t be happier to be done with that for the year. Finally… all the apricots are gone!!

Except, now I have a problem… I have the urge to can something, but the only stuff in my garden that’s ripe at the moment is zucchini and habaneros!

Luckily, I froze all the strawberries from my garden this summer.  And I have a rhubarb plant.  I totally took both ingredients and made strawberry rhubarb jam!

To be completely honest, I was a bit hesitant to make this stuff.  Before recently, I’d never once cooked with rhubarb.  I remember my mom picking rhubarb once when I was really young and I know a rhubarb plant the moment I see it, but that’s about as far as my experience with rhubarb went prior to this year.

I’m glad I jumped in and made this jam, though.  It turned out absolutely amazing and I now know I was worrying for no reason!

It’s sooo good.  I really wish my strawberries had produced more.  I have a ton of rhubarb, but only enough strawberries to make two batches of this deliciousness.

Not only is it yummy, it was just as easy to make and can as the apricot jam.

Smash up your strawberries, chop up the rhubarb, put both in a sauce pan with pectin, lemon juice and butter.  Bring to a boil, add sugar, stir continuously until the jam reaches a rapid boil.  Allow to boil for one minute.  Remove from heat, ladle into jars, process jars.

That’s it.  Easy peasy!  And if you’re intimidated by canning, DON’T BE!  I was, too, before I gave it a try this summer.  Now I want to can EVERYTHING.  It’s becoming an addiction…  it’s just way too much fun!

If you are such a noob that you don’t even have canning supplies yet, I recommend this canner/pressure cooker (it’s multipurpose… awesome, right?).  Mine is identical, except smaller.  I wish I had one that big.  I guarantee you I will one day!  Oh, and definitely invest in one of these kits.  The kit is totally worth it.  It makes life so much easier!

Note: This post contains affiliate links.

Strawberry Rhubarb Jam

Ingredients

  • 2 Cups Strawberries - Smashed
  • 2 Cups Rhubarb - Finely Chopped
  • 5 1/2 Cups White Sugar
  • 1/4 Cup Lemon Juice
  • 6 Tablespoons Pectin
  • 1/2 teaspoon Butter

Instructions

  1. Fill clean sink with hot, soapy water. Add jars and rings.
  2. Place lids in a bowl and cover with boiling water.
  3. Fill pressure cooker with hot water. Place on stove top over medium heat.
  4. Throw strawberries, rhubarb, pectin, lemon juice and butter into a large saucepan. Bring to a boil.
  5. Add sugar to saucepan. Mix well. Return to a rapid boil. Allow to boil for 1 1/2 minutes.
  6. Remove jam from heat.
  7. Wash mason jars and rings.
  8. Using a ladle and funnel, pour jam into jars. Make sure you leave no more than 1/4 of an inch of space between jam and rim of jar.
  9. Using a lid magnet, remove lids from water and place on the mason jars. Screw rings on very tightly.
  10. Place jars in the pressure cooker. Put the lid on the cooker and bring the water to a boil.
  11. Allow to boil for 10 minutes. Remove pressure cooker from heat, open the lid and place the jars of jam on a towel on your counter.
  12. Leave jars to cool. After about 4 hours, they should be right around room temperature. Test lids to make sure the jar is sealed properly. If it is, GREAT! If not, the jar must be stored in the fridge.
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