Strawberry Rhubarb Jam
Disclosure: This post may contain affiliate links, which means I may receive a commission if you click a link and purchase something. I only include links for products and services I love and believe in. Please check out my disclosure policy for more details!It’s summer, which means it’s time to pick all the fruit and turn it all into jam! At least, that’s what time it is if you’re me. And in this case, specifically, strawberry rhubarb jam.
I’ve been making jam for over a decade now, and I enjoy the process every time, even if it can make for some full days over hot stoves.
One of the things that marks the start of summer for me is when I can pick strawberries – they’re the first thing I pick each season and they’re always a crowd-pleaser when I make jam! I’ve made a lot of different things over the years, but one of the most consistent favorites is strawberry rhubarb jam.
A little about my process for strawberry rhubarb jam (and all canning)
Any blog I have about canning and preserving is going to be a little different (that is, until the day I become a master food preserver, fingers crossed!) Everyone has their own approach to canning, and I do water bath canning to ensure my jams can remain shelf stable for a few years. However, I want to be overly cautious when I share my approaches in the blog. So, I’ll talk a bit about my process, but I would recommend referring to your local Extension branch, the canning subreddit, or one of my favorite books – I swear by Blue Ribbon Preserves which is on this list, for example.
Strawberry Rhubarb Jam
Description
In this blog, I’ll share some of my basic process notes, a list of ingredients and the equipment that would be good to have on hand, and some resources to learn more about canning safely. If you have any questions, add them to the comments or email me at sammi@dairyfreestate.com – I’m happy to answer what I can!
Ingredients
- 3 cups crushed strawberries
- 2 cups chopped rhubarb
- 3 tbsp lemon juice
- 1 package liquid pectin
- 4 1/2 cups sugar
Instructions
I tend to start by getting the water going in the water bath canner. It takes the longest, in my experience. I then move to cleaning the jars. I choose to keep mine in a warm oven while I’m prepping everything else, but others choose to keep them in the boiling water. I, again, would refer to Extension and other resources for the safest canning practices.
Once the water is going and the jars, lids, and bands are clean, I move to prepping the fruit for canning. A strawberry huller makes this process go so much faster, so I highly recommend getting one.
Generally, your order of operations will depend on the type of pectin you use. If you are using liquid pectin, you add it after mixing together everything else – the strawberries, rhubarb, lemon juice, and sugar – and bring it all to a rolling boil. You’d hard boil for one minute post-pectin, and it should be good to go.
Powdered pectin, on the other hand, is added at the beginning. You can learn more on this Extension article.
With the ingredients above, you should make about 7-8 half pints.
Notes
Here are some supplies you may need:
