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Strawberry-Rhubarb Jam
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So many recipes for strawberry rhubarb has either a majority rhubarb or a 50/50 blend. Not this one. We are big fans of balanced flavor. Homegrown, sun-ripened strawberries are the best thing to come out of the garden. In fact, strawberries are just amazing in their abundance both in fruiting and in clonal propagation. To me, they are a non-negotiable for a garden of any size.
My advice: make this double recipe your minimum batch size. Our canning vat can hold 7 jars, and this double recipe yielded 5.25 half pints. I know, it’s a weird amount. The recipe purports to make 6 pints but we always yield less due to the frothing and removal of the froth.
Yield: 6 pints
Strawberry Rhubarb Jam
A strawberry-forward jam with the balance of the tartness of that odd perennial vegetable.
So many recipes for strawberry rhubarb has either a majority rhubarb or a 50/50 blend. Not this one. We are big fans of balanced flavor. Homegrown, sun-ripened strawberries are the best thing to come out of the garden. In fact, strawberries are just amazing in their prolificness both in fruiting and in clonal propagation. I think they are a non-negotiable for a garden of any size.
My advice: make this double recipe your minimum batch size. Our canning vat can hold 7 jars, and this double recipe yielded 5.25 half pints. I know, it’s a weird amount. The recipe purports to make 6 pints but we always yield less due to the frothing and removal of the froth.
Ingredients
- 6 cups strawberries, hulled and sliced (you’ll need more than 6 cups to yield 6 cups sliced!)
- 3 cups rhubarb, sliced thin
- 2 Tablespoons fresh-squeezed lemon juice (no substitute for fresh!)
- 10 cups sugar
- 2 packages (3.5 ounces) Sure Jell fruit pectin
- 1/2 tsp butter or coconut oil (optional), to reduce foaming
- 6 pint jars, or 12 half pint jars (plus a few 1/4 pint jars for extra if you have on hand)
Instructions
- Get your canning bath going before you start processing your fruit. This way, the jars will be waiting for you.
Prepare strawberries and rhubarb into a large stockpot. Add lemon juice, pectin, and the (optional) butter. Cook over medium heat until the fruit starts to release some juices, about 3-5 minutes. - Add the sugar, 1 cup at a time, stirring to fully dissolve after each addition.
- While you’re adding the sugar, process your jars, lids, funnel, and ladle in boiling water for 5-10 minutes. I use the canning pot for the jars and a smaller 3 quart stockpot for the lids, rings, ladle, and funnel. I let them sit in the hot water bath, steaming, waiting for me.
- Once fully incorporated, bring to a full boil and cook for 1 minute on medium high heat.
Skim off the foam. Carefully ladle into jars, filling to 1/4” of top. - Dampen a paper towel and run it along the rims of each jar before carefully placing the lid on top.
- Screw the the ring on, but not too tightly.
- Boil in a hot water bath with a canning rack on the bottom for 5 minutes. Remove from hot water bath and place on a towel on the countertop. Let cool and set for 24 hours before moving.
Notes
Note: There’s a good chance you’ll have an odd amount leftover, that’s why I always prepare more jars and some smaller ones for odd leftover quantities. Worst case, you don’t process a partially-filled jar and put it right into your fridge for consumption in the next few months.
Be sure to use the same pectin as sugar amounts vary from brand to brand.
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