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Strawberry rhubarb jam on a spoon being lifted from a mason jar

Strawberry Rhubarb Jam

Nicole @ Flour, Sugar, Yeast
Summer in a jar! The perfect strawberry rhubarb jam to go on everything from toast to ice cream to yogurt. It is sweet, yet tart and full of fruity goodness.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Cuisine American
Servings 6 half pint jars

Equipment

  • Water Bath Canner
  • Half Pint Jars (with rings and lids)
  • 5-6 quart heavy bottomed pot or dutch over
  • candy thermometor

Ingredients
  

  • 1.5 lb Rhubarb Cut into 1/2 inch chunks
  • 2 lb strawberries hulled
  • 2 1/4 cup sugar
  • zest of one lemon
  • 1 tablespoon lemon juice

Instructions
 

  • In a large heavy-bottomed pot or Dutch oven (at least 5–6 quarts), combine all the ingredients.
  • Cook over medium heat until the fruit begins to release its juices and starts to simmer, stirring frequently.
  • Once simmering, reduce the heat to medium-low to maintain a gentle simmer (it should still bubble slightly but not boil).
  • Simmer for 60–90 minutes, stirring occasionally, until the jam reaches 205°F. The fruit will break down, and the mixture will darken. If it takes longer than 90 minutes, you can increase the heat, but avoid letting it boil. Stir more frequently if you raise the temperature.
  • When the jam is nearly done: Sterilize your jars in boiling water for 10 minutes using your water bath canner. Let the jars air dry on a clean towel, and keep the water in the canner at a low boil. In a small pot, bring the lids to a simmer to warm them before placing them on the jars.
  • Once the jam reaches 205°F, carefully fill the jars, leaving 1/4 inch of headspace, and secure the lids. Place the jars in the canner, ensuring at least one inch of water covers the tops. Boil the jars in the water bath for 10 minutes.
  • Let the jars cool on a towel for 24 hours. After 24 hours, check the lids to ensure they’ve sealed. If any haven’t sealed, you can try to reseal them, freeze them, or enjoy them right away.

Notes

You can use fresh or frozen fruit (or a mix of both). No need to thaw the frozen fruit.
This recipe typically yields 6–8 half-pint jars.
If you have slightly more or less strawberries or rhubarb, that’s fine.
Always use clean, new lids for canning. Lids will not seal more than once.
Enjoy the jam with