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strawberry rhubarb jam - freezer or refrigerator

(1 rating)
Recipe by
Kathy D

This jam is easy to make and tastes great. When measuring the fruit, make sure the cups are level not heaping. You can freeze this jam or refrigerate. Enjoy!

(1 rating)
yield 3 pints
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For strawberry rhubarb jam - freezer or refrigerator

  • 2 c
    small diced rhubarb
  • 1 Tbsp
    lemon juice, fresh
  • 1 1/4 c
    hulled strawberries, crushed
  • 4 c
    granulated sugar
  • 1 box
    1.75 oz of sure jell fruit pectin

How To Make strawberry rhubarb jam - freezer or refrigerator

  • 1
    Sterilize the containers you plan on storing your jam in.
  • 2
    Put the diced rhubarb, water, and lemon juice into a saucepan and cook for about 8 minutes over medium heat; stirring periodically. Once the rhubarb has reduced, take the pan off of the burner and let it cool.
  • 3
    Clean, hull, and crush the strawberries.
  • 4
    Add the strawberries and cooled rhubarb to a large bowl. *You should have approximately 2 cups total of the fruit after you combine the crushed strawberries to the cooled rhubarb.
  • 5
    Add the sugar to the fruit mixture and stir to combine. Let it set for 10 minutes, stirring occasionally.
  • 6
    Pectin Prep: In a small saucepan add 3/4 water and 1 package Sure Jell original fruit pectin. On medium heat, bring to a boil while stirring constantly. (It will be clumpy at first but will dissolve as the mixture heats up.) Once it reaches a full boil, cook for 1 minute.
  • 7
    Remove the pectin mixture from heat and add to the fruit mixture in the large bowl. Stir for about 3 minutes to make sure the sugar is completely dissolved and no longer grainy.
  • 8
    Immediately ladle the jam into the prepared containers, making sure to leave 1/2 inch space at the top for freezing. Wipe the edge and outside of the container, place the lid on, and label your jam jar with name and date.
  • 9
    Let your containers stay at room temperature for 24 hours before freezing. Freeze up to a year or refrigerate up to 3 weeks.

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