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Jar of strawberry rhubarb jam with fresh strawberries and rhubarb on a wooden table.
Alyssa

Strawberry Rhubarb Jam

Canning in jars is easy when you know how to make Strawberry Rhubarb Jam from fresh rhubarb, strawberries, sugar and lemon without pectin.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 32 servings
Course: Breakfast
Cuisine: American
Calories: 61
Ingredients Method Notes

Ingredients
  

  • 5 cups rhubarb (about 3 large stalks, cut into 1⁄2" cubes)
  • 2 cups hulled and halved strawberries (about 1 pint)
  • 2 1/4 cups sugar
  • 1 tablespoon fresh lemon juice (from about half of a large lemon)

Method
 

  1. Combine all ingredients in a medium to large saucepan over medium heat. Once mixture starts to bubble, reduce heat to medium low. Stir occasionally until jam thickens.
  2. Transfer jam to clean glass mason jars. If refrigerated, best if used within 2 weeks. If frozen, allow enough headroom in the jar for expansion and best enjoyed within 6 months.
  3. Sterilize four 1-cup jelly glass jars, rings, and lids by boiling in water for 10 minutes or running through the dishwasher.
  4. Fill each jar with hot jam, leaving at least 1⁄4" of space at the top. Secure lids and bands, tightening just enough to be hand-tight.
  5. Transfer filled jars to pot of gently boiling water and let boil for 10 minutes. Allow jars to cool undisturbed for 24 hours.
  6. Check seals after cooling; refrigerate unsealed jars and use within 2 weeks.

Notes

Sealed jars can keep in a cool, dark place for up to a year.