Today we will be going over How to Make Homemade Strawberry Rhubarb Jam! By taking Fresh (or Frozen) Strawberries & Rhubarb and adding a few simple ingredients, then cooking it as we go over in the Recipe Card or Video below, you end up with a Sweet & Tart Homemade Strawberry Rhubarb Jam. Add some of this tasty Strawberry Rhubarb Jam to your favorite PB&J Sandwich, English Muffin or on a fresh Homemade Buttermilk Biscuit…Yum! This wonderful Strawberry Rhubarb Jam is then water bath canned so that it can be added to your pantry shelf!
This Homemade Strawberry Rhubarb Jam Recipe is gone over, step by step, In This Video On YouTube. Check it Out By Following The Link Below!
Homemade Strawberry Rhubarb Jam
By taking Fresh (or Frozen) Strawberries & Rhubarb and adding a few simple ingredients, then cooking it as we go over in the Recipe, you end up with a Beautiful & Delicious Homemade Strawberry Rhubarb Jam. Add some of this tasty Strawberry Rhubarb Jam to your favorite PB&J Sandwich, English Muffin or on a fresh Homemade Buttermilk Biscuit...Yum!
Prep Time15 minutes
Cook Time45 minutes
Water Bath Canning Processing Time (minimum)10 minutes
Total Time1 hour 10 minutes
Ingredients
- 8 Cups Strawberries (@ 6 lbs)
- 8 Cups Rhubarb (Chopped into 1/2" pieces) (@ 12 Stalks)
- 6 Tbl Pectin
- 1 Cup Lemon Juice
- 9 Cups of Sugar
Instructions
- Combine Strawberries, Rhubarb, Pectin & Lemon Juice into a Dutch oven or cooking pot. Use a Meat Masher to help break up the large Strawberries & Rhubarb to release some of their juices.
- Bring Mixture up to a boil, stirring occasionally to prevent sticking/scorching.
- Use a Potato Masher once the Strawberries & Rhubarb have softened, to help release more juices and get the Strawberries & Rhubarb to the size you desire.
- Add Sugar and stir until it dissolves, then bring up to a boil that cannot be stirred down, stirring occasionally to prevent sticking/scorching.
- Once the Strawberry Rhubarb Jam reaches its gelling point of @ 220 Degrees (takes @ 45 min - 1 hour), remove Jam from the heat & ladle into warm jars (1/2 Pint) leaving a 1/4" headspace.
- Wipe rims of jars and place lid/ring on each jar, finger tightening the ring.
- Place jars into water bath canner for processing, making sure water covers the jars by an inch or two. The minimum processing time is 10 min; add time as necessary based on your altitude.
- Once processing is complete, let the jars sit in the water bath canner for about 5 minutes, then transfer to a towel/dish drying mat for 12-24 hours for cooling and sealing. Listen for the pings as they seal!
- After 12-24 hours, you can remove the rings, making sure the jars all sealed, label jars and place in a cool, dry place for storage. 50-70 degrees is optimal.
- If any jars did not seal, place them in the refrigerator for enjoying now!
Notes
- If you like a really firm jam, you can add more Pectin. This is a Quadruple Batch of Strawberry Rhubarb Jam, so the Pectin amount can be increased to 4x this amount if necessary for your desired thickness. I prefer the consistency using 6 Tbl total.
- This Recipe, being a Quadruple Batch, uses 2 1/4 Cups of Sugar per batch, which results in a nicely Sweet yet Tart Jam. If you like it a little sweeter, you can use 3 Cups per batch (12 Cups total).
- I typically use 1/2 Pint (8 oz) jars for my Homemade Jams. However, having a few 4 oz jars of Homemade Jam make the perfect size for sharing or adding to Gift Baskets!
Add some of this tasty Homemade Strawberry Rhubarb Jam to your favorite PB&J Sandwich, English Muffin or on a fresh Homemade Buttermilk Biscuit…Yum!
I typically use 1/2 Pint (8 oz) jars for my Homemade Jams. However, having a few 4 oz jars of Homemade Jam makes the perfect size for sharing or adding to Gift Baskets!
Here Are Some Helpful Items When Making Homemade Strawberry Rhubarb Jam & In The Kitchen!
- Water Bath Canner: (21.5 Quart) – Many sizes available https://amzn.to/3OfYNC3
- Presto 12 Quart Digital Pressure Canner (Electric Canner Style): https://amzn.to/3M8A80h
- Presto 23 Quart Pressure Canner (Cooktop, Dial/Gauge Style): https://amzn.to/3JS8KSK
- Mirro 22 Quart Pressure Canner (Cooktop, Weight Style): https://amzn.to/3OSa4HC
- Cadco Stainless Steel Hot Plate (Side Burner for Water Bath Canning) – https://amzn.to/3uFUyaM
- Meat Masher – https://amzn.to/3ZU2MtW
- Stainless Steel Potato Masher – https://amzn.to/3Wmne3C
- Kitchen Scale (22 Lb Max Capacity) – https://amzn.to/3WuIEvD
- Calphalon 8.5 Quart Dutch Oven (As Used in Video) – https://amzn.to/3c714Ri
- Calphalon 5 Quart Dutch Oven (For Smaller Batches) – https://amzn.to/3uFV48I
- Rachael Ray Lazy Tool Set (Red) – https://amzn.to/3AId8D5
- Measuring Cups & Spoons Set (15 Piece, with 2 Cup Measuring Cup) – https://amzn.to/3bNTImd
- Plastic Mason Jar Lids (White, 8 Wide & 8 Regular Mouth Set) – https://amzn.to/3uPeJ68
- 7 Piece Set of Food Storage Containers [Square] (For the Pantry!) – https://amzn.to/3is2B7V
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- Ball Pectin (Classic) 3 Pack – https://amzn.to/3zJM31x
- Ball Pectin (Low, No-Sugar) – https://amzn.to/3NZXUNm
- Bulk Pectin – https://amzn.to/3On4aOW
- Santa Cruz Organic Pure Lemon Juice (Case of 12) – https://amzn.to/3PSGIKl
- Norpro Canning Essentials Set: https://amzn.to/3rrtpXq
- Ball Home Preserving Starter Kit: https://amzn.to/3XqW4dK
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- Ball ½ Pint Regular Mouth Quilted Jars – https://amzn.to/3hFJ6IX
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- Norpro Drying Mat – https://amzn.to/3ateczN
- Boos Cutting Board (Light Wood Tone) – https://amzn.to/3OIIOgy
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- Henckels Knives (3 Piece Classic Set) – https://amzn.to/3H02zOV
- The All New Ball Book of Canning And Preserving Cookbook: https://amzn.to/3Osl67R
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