Homemade Strawberry Rhubarb Jam Recipe You'll Love
This strawberry rhubarb jam recipe captures the essence of summer with tart and sweet flavors, perfect for spreading or gifting.
Equipment
- - Large bowl
- - Large pot
- canning jars
- canning pot
Ingredients
For the Jam
- 6 cups chopped rhubarb adds a tart backbone to balance the sweetness of strawberries
- 4 cups chopped strawberries provides the sweet, juicy flavor that defines this jam
- 3 cups granulated sugar essential for sweetness and helps the jam achieve the perfect consistency
- 1 tablespoon lemon juice brightens the flavors and helps with the gelling process
Instructions
Making the Jam
- Chop rhubarb and strawberries into small ¼ inch pieces and place them in a large bowl.
- Add sugar to the fruit and stir well to coat. Let the mixture sit for a bit.
- Pour in the lemon juice and give it a light stir.
- Cover the bowl and refrigerate the mixture for 8-24 hours.
- Transfer the rhubarb and strawberries, along with all the juice, into a large pot.
- Heat the mixture over medium heat until it comes to a boil, then reduce to medium-low.
- Cook until the jam has reached the gelling stage, about 10-15 minutes.
- Once the jam is fully set, prepare clean canning jars.
- To water bath can, ladle the jam into jars, leaving a ¼ inch headspace.
- Remove air bubbles, wipe the rim, add the lid and ring.
- Place jars in a canning pot and cover with water.
- Process jars for 15 minutes, adjusting for altitude as needed.
- Transfer jars to a rack and let them cool undisturbed for 12 hours.
Notes
Serve your jam with fresh scones or yogurt for an elevated breakfast experience.