Strawberry-Rhubarb Jam

Strawberry-rhubarb Jam Recipe

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Amy Stauffer


Classic Family Favorite!


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12 to 14 - 1/2 pt jars
1 Hr
2 Hr


  • 4 1/2 c
    diced fresh rhubarb
  • 4 1/2 c
    diced fresh strawberries
  • 4 Tbsp
    lemon juice, fresh
  • 2 pkg
    powder pectin
  • 6-10 c
    white sugar
  • 1/2 tsp
  • 12-14 jar(s)
    1/2 pint jars

How to Make Strawberry-Rhubarb Jam


  1. Place lemon juice, berries and rhubarb into a large sauce pan. Bring to a low boil and reduce heat to a simmer for about 30 min.
  2. Use a potato masher to break down the fruit. I prefer a hand beverage blender for a smoother pulp.

    Add sugar 1 cup at a time. After 6 cups I start to taste test after each cup. Depending on the sweetness of the berries, 10 cups can be too sweet.
  3. Bring to a rolling boil and reduce to low heat. Skim the foam off the top. A small amount of Butter can be used to reduce the remaining foam.

    Add pectin and stir well.
  4. Pour Jam into hot, sterile, 1/2 Pint jars. Clean the rim and place the lid and band on, hand tight. Place jars into a hot water bath. Process for 15 min.

Printable Recipe Card

About Strawberry-Rhubarb Jam

Course/Dish: Jams & Jellies
Main Ingredient: Fruit
Regional Style: American

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