Strawberry Rhubarb Jam Recipe

Strawberry rhubarb jam spread on a piece of toast.

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5 from 1 vote

Homemade Strawberry Rhubarb Jam with preserving options for water bath canning or freezing.

Course Jam

Cuisine American

Prep Time 20

Cook Time 45

Soak the Fruit 8

Total Time 9 5

Servings cups

Calories 88kcal

Author Kathy Berget

Equipment

Ingredients

6 cups chopped rhubarb cut into ¼ inch pieces, approximately 1 ½ pounds
4 cups chopped strawberries cut into ¼ inch pieces, approximately one pound
3 cups granulated sugar
1 tablespoon lemon juice

US Customary - Metric

Instructions

Jam

Chop rhubarb and strawberries into small ¼ inch pieces. Place in a large bowl.
6 cups chopped rhubarb, 4 cups chopped strawberries
Add sugar and stir to coat.
3 cups granulated sugar
Add lemon juice .
1 tablespoon lemon juice
Cover and refrigerate for 8-24 hours stirring once or twice during this time to help redistribute the sugar.
Place rhubarb and strawberries along with all the juice into a large pot.
Heat over medium heat until the mixture comes to a boil. Lower heat to medium-low so the a simmer is maintained. Stir mixture often to avoid scorching.
Cook until the jam has reached the gelling stage. Test for the gelling stage three different ways.
Once jam is fully set, place into clean canning jars and process in a water bath canner or use freezer-safe containers and freeze fully cool jam.

To Water Bath Can

Once jam has reached the gel stage, remove from heat and place in canning jars leaving a ¼ inch headspace
Remove air bubbles, wipe down rim of jars and place lid and ring on jars
Place jars in canning pot. Make certain jars are covered with at least 1 inch of water over the top of the jars. Turn heat to high and bring to a boil.
Process half-pint and pint-sized jars for 15 minutes (adjust for altitude)Turn off heat and remove lid from canning pot. Wait 5 minutes then remove jars from canner.
Place jars on a rack on counter. Do not touch until fully cool (12 hours). Remove rings and check seals. Wash outside of jars. Label and date jars and store in a cool, dark place.

Notes

- Allowing the fruit to macerate or soak with the sugar helps soften the fruit.

- Use a large pot at least double in size of the amount of ingredients you are using. Once the jam starts to boil, it will foam up and can boil over.

- Keep an eye on your jam while cooking to ensure it isn't burning.

- Stir often.

- Use my three methods to determine if the jam is done.

Testing the jam to see if it's done

There are a few different ways to determine if your jam is done. I usually use at least two methods to determine if my jam is fully set. (Pictures and chart are available in the post above the recipe card.)

- Test the temperature of boiling jam using a jelly or candy thermometer.

- The temperature test is the most reliable. However, the exact temperature will vary, depending on your altitude. You will deduct 2° for every thousand feet above sea level. Jam sets at 220° at sea level. I'm at about 2000 feet above sea level and my jam sets between 216° - 218°

- I usually watch my jam with a thermometer and when it starts getting close to 215° I begin doing a sheeting test and then the plate test. I don't like to rely on just one method.

- The spoon test relies on watching the sheeting or drops as they come off the spoon while it is cooking. When the jam first starts boiling it comes off in drops or thin streams.

- When the jam has set, the jam will come off the spoon in more of a sheet.

- Test jam on a plate - scoop out a tablespoonful of jam onto a plate. Allow to cool for a minute and then run the back of a spoon through jam. If the jam stays separated, it is done.

- Tilt the jam - the jam should only have a slight slide

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