Description
A simple Strawberry Rhubarb Jam recipe celebrating the classic flavour combination of sweet ripe strawberries and tart rhubarb.
Ingredients
Scale
- 5 cups ripe strawberries; mashed down to 2 1/2 cups total
- 2 cups rhubarb; chopped
- 2 tbsp lemon juice
- 1 package Pectin
- 4 1/2 cups granulated sugar
Instructions
- Inspect, wash and sterilize 8 half pint (250 ml) jars and lids
- Wash, core, and chop strawberries. Wash and chop rhubarb.
- Smash strawberries in layers in a big pot. Add the rhubarb.
- Add pectin, lemon juice, and stir well.
- Turn stove to medium-high and stir as mixture heats up.
- Once it comes to a rolling boil (see photo), add sugar all at once then allow to return to a rolling boil. Boil for one more minute.
- Remove from heat and continue stirring another 5 minutes. Skim any foam that accumulates on the surface.
- Carefully ladle into hot jars, wipe the rims with a clean cloth, and cover with lids. Make sure rings are snug but not too tight.
- Allow to cool overnight. Check seals and refrigerate any lids that have not sealed.
Notes
If you prefer to use a hot water bath to seal the jars, fill a water bath canner (with a jar rack) with water at the beginning of your jam session to allow it to come to a full boil.
After step 8, lower the jars into the boiling water (ensure the jars are covered in one inch of boiling water) and process for 10 minutes, or according to altitude.
- Prep Time: 20 mins
- Cook Time: 20 mins
Nutrition
- Calories: 67 kcal
- Sugar: 16 g
- Sodium: 2 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg