Homemade Strawberry Rhubarb Jam Recipe
This homemade strawberry rhubarb jam is the perfect balance of sweet strawberries and tangy rhubarb, with a vibrant flavor and gorgeous color. It’s easy to make with or without pectin, and perfect for canning or keeping in the fridge for a taste of spring all year long.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: About 5 half-pint jars 1x
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Ingredients
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3 cups chopped fresh rhubarb (about 3–4 stalks)
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2 cups hulled and chopped fresh strawberries
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1 tbsp lemon juice
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1 box (1.75 oz) powdered fruit pectin
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4 cups granulated sugar
Instructions
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In a large saucepan, combine rhubarb, strawberries, and lemon juice. Bring to a low simmer over medium heat, stirring occasionally, for about 5–7 minutes until fruit begins to break down.
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Stir in the pectin until dissolved. Increase heat and bring the mixture to a full rolling boil.
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Add sugar all at once, stirring constantly. Return to a full rolling boil and boil hard for 1 minute.
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Remove from heat. Skim off any foam from the top.
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Ladle hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe rims clean, seal with lids and rings.
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Process jars in a boiling water bath for 10 minutes, or let cool and store in the refrigerator if not canning.
Notes
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For a chunkier jam, lightly mash fruit before adding pectin.
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You can reduce the sugar slightly, but the texture may be softer.
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Want to skip pectin? Simmer longer until thickened (30–40 mins), then jar.
Find it online: https://ukfinda.com/homemade-strawberry-rhubarb-jam-recipe/