...
Go Back

How To Make Strawberry Rhubarb Jam

This homemade Strawberry Rhubarb Jam is a delightful combination of sweet strawberries and tart rhubarb, perfect for spreading on toast or biscuits. Enjoy the taste of summer all year round with this easy-to-make jam.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 jars
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Ingredients
  • 4 cups chopped rhubarb about 1 pound
  • 4 cups hulled and halved strawberries about 1 pound
  • 6 cups granulated sugar
  • 1/4 cup lemon juice

Method
 

  1. Sterilize jars and prepare lids.
  2. Combine rhubarb, strawberries, sugar, and lemon juice in a pot.
  3. Let it sit for 30 minutes.
  4. Bring to a rolling boil, stirring constantly.
  5. Boil until jam reaches setting point (15-20 minutes). Test with chilled plate.
  6. Remove from heat and skim off foam.
  7. Ladle into sterilized jars, leaving 1/4 inch headspace.
  8. Wipe rims clean.
  9. Place lids and bands on jars until fingertip tight.
  10. Process in boiling water bath for 10 minutes.
  11. Cool completely on a towel-lined surface.
  12. Check seals. Refrigerate unsealed jars.
  13. Store sealed jars in a cool, dark place for up to 1 year.

Notes

Adjust sugar to taste based on the tartness of the rhubarb and sweetness of the strawberries.