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Strawberry Rhubarb Jam

Best Strawberry Rhubarb Jam (for canning!)

This strawberry rhubarb jam is bursting with sweet and tart flavors, fruit forward and delicious with a hint of vanilla! No commercial pectin is needed to make this jam set. It cooks on the stovetop until thickened with the help of sugar and lemon juice, then water bath canned to be preserved.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Canning & Preserving
Cuisine American
Servings 5.5 half pints

Ingredients
  

  • 2 pounds rhubarb cut into 1/2 inch pieces
  • 1 pound strawberries stems removed and cut into 1/4 inch pieces
  • 2 1/2 cups granulated sugar
  • 3 tablespoons bottled lemon juice
  • 1/4 teaspoon fine salt

Instructions
 

  • Combine rhubarb, strawberries, and sugar in a large glass bowl. Stir thoroughly to combine. Cover with plastic wrap and refrigerate for at least 12 hours, up to 24.
  • When ready to can, take fruit out of the refrigerator. Add seeds of the vanilla bean. Prepare jars by washing them with soapy water. Add them to your water bath canner with the wire rack, and bring to a simmer.
  • To make jam, add rhubarb mixture to a large heavy bottomed pot. Add the lemon juice and salt. Bring to a boil over medium high heat, stirring occasionally.
  • Once the mixture starts boiling, stir every few minutes. Watch the heat as the jam continues to cook down and thicken, about 22 to 25 minutes.
  • To test for doneness, use a cold plate from the freezer. Spoon a bit of the jam on the plate and tilt it. It should descend slowly.
  • When jam is thickened, take each warm jar out of the water and set on a kitchen towel. Fill with hot jam, leaving 1/4 inch headspace.
  • Return filled jars to the canner and bring the water to a boil. Process for 10 minutes, turn heat off, and leave jars in canner for 5 minutes before removing.
  • Let jars fully cool on a kitchen towel. Store in a cool, dark place for 1 year.

Notes

This strawberry rhubarb jam is bursting with sweet and tart flavors, fruit forward and delicious with a hint of vanilla! No commercial pectin is needed to make this jam set. It cooks on the stovetop until thickened with the help of sugar and lemon juice, then water bath canned to be preserved.
Keyword canning, Jam, Rhubarb, strawberry
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