How to Make Strawberry Rhubarb Jam; Canning

Strawberry and rhubarb are such a lovely combination. Whether it is pie or jam the sweet and sour mesh so nicely. So, what could be better than Strawberry Rhubarb Jam? Having this jam in my pantry makes me look forward to my morning toast even more. This jam is a great way to get your family to try rhubarb if they are hesitant about this tart vegetable. As an added bonus, you can make the jam throughout the year because frozen rhubarb works just like fresh.

Preparation

Start by preparing your boiling water bath canner with enough water to cover 6 half-pint jars with 1-2 inches of water. Place the pot on the stove on medium heat.

INGREDIENTS

• 6 half-pint jars

• 2 cups crushed strawberries

• 2 cups diced rhubarb

• 6 tablespoons pectin

• 1/4 cup lemon juice

• 1 tablespoon butter

• 5 1/2 cups sugar

Making the Strawberry Rhubarb Jam

Wash the strawberries and rhubarb. Remove all the green stems off the strawberries with a strawberry huller or a paring knife and cut the leaves off the rhubarb.

Blend 2 cups crushed strawberries. (You can just mash them up but the blender is so easy.)

Dice up 2 cups of rhubarb.

Mix the strawberries and rhubarb together with 6 tablespoons of pectin and 1/4 cup of lemon juice in a large pot.

Add 1/2 teaspoon of butter if desired to reduce foaming. Bring to a full rolling boil on medium-high heat. Stir constantly.

Add 5 1/2 cups of sugar and bring back to a full boil for 1 minute.

Using a jar funnel, pour or ladle the jam into clean, hot, half-pint-sized jars leaving ¼ inch headspace. Wipe off the rim of the jar with a clean damp cloth. Place the lids and rings on fingertip tight. Process for 10 minutes in a boiling water bath canner at sea level or adjust for your elevation. Remove the lid, turn off the heat and allow the jars to cool for 5 minutes.

Remove the jars from the water bath. Place them on a heat resistant surface. Allow them to sit on the counter for 24 hours then check if they sealed properly. The center will be indented down if they are. If not, place any unsealed jars in the refrigerator and use them right away.

Place the sealed jars in a cool, dry area and use them within the next 3 years. After that, the nutritional value begins to decrease.

If you have any questions about how to use a boiling water canner take a look at our canning basics videos.