There is something about a row of strawberry jam that makes me smile and makes me think of Christmas. You don't think the same thing?
When my husband and I were first married, every year, his grandmother would give us a large box of homemade goodies for Christmas. It included popcorn balls, fudge, pickled cauliflower and peppers, and strawberry jam. It was one of our favorite gifts.
A few years ago, his grandmother had to give up making our large boxes of homemade goodies. Her body simply couldn't put up with the strain and time it took to complete.
My husband was quite distraught over the loss of the homemade strawberry jam. So I went down to her house and was initiated into the art of jam making. I now gift her and my in-laws with a box of home canned specials.
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I love rhubarb and decided to make a batch of strawberry rhubarb jam along with my regular strawberry this year. Here's the recipe:
Strawberry Rhubarb Jam
4 1/2 cups diced rhubarb
4 1/2 cups sliced fresh strawberries
2 tablespoons lemon juice (always used concentrate when canning)
6 tablespoons low-sugar or no-sugar powdered fruit pectin (or 2 1.75ounce boxes)
1/2 teaspoon butter (I always use butter to keep the foam down, grandma's orders)
6 1/2 cups sugar (I cut this from the original recipes 10 cups)
4 and 1/2 pint canning jars w/ lids and rings
Place your fresh fruit in a large pot over medium heat.
Stir into fruit mixture lemon juice, fruit pectin, and butter. Once it begins to juice, add sugar, 1 cup at a time. Stir constantly until juice starts to simmer. Bring to a full rolling boil (means it doesn't quit boiling when you stir) and cook and stir for 1 minute.
Have your washed jars ready and using a jelly funnel (looks exactly like an oil funnel when you change the oil in your car, but fits the opening of your jars) and pack with the hot jam to within a 1/4 inch form top. Wipe the rims with a damp towel and then place the hot lids on and screw rings down.
Have a large stockpot of water heated, bring to a boil, and lower the jars inside with space surrounding each jar. Add more hot water if needed until water level is at least 1 inch above jars. Bring water to a full boil, cover, and process for 10 minutes.
Remove jars from stockpot and place on a folded towel until cool. I recommend leaving them in place over night before storing in the pantry. Make sure to check your seals, though you'll likely hear them pop after a few minutes. One year I didn't hot process my jars, and two of my seals came undone halfway through the year, completely spoiling all that hard work. Make sure you hot process them.
Disclaimer: While every recipe has been tested in our kitchen and to the best of our knowledge is safe, all recipes are used at the risk of the consumer. All advice given in the form of recipes, tutorials, gardening articles, and how to articles is used at the risk of the consumer.
We cannot be responsible for any hazards, loss or damage that may occur as a result of any recipes, tutorials, or articles used from this site. Read full disclaimer here.
I purchased a half flat of strawberries from the local farmers market at $12.00. Rhubarb was courtesy of my neighbor and my small patch. I've had my canning jars for 13 years, and adding in the cost of sugar, pectin, and lids, I estimate it cost me $1.95 for each pint sized jar. I made four jars of strawberry rhubarb and three jars of straight strawberry, with one pint of fresh berries left over. Perfect on a slice of my homemade quick no rise bread.
What's your favorite thing from grandma's kitchen? Do you put up jam?
I can't tell you what the store bought kind costs, because I haven't purchased any in years. 🙂 I can tell you that I did taste some recently and I can hardly eat it. Homemade is so much better! And, I always make the low sugar variety.
This is featured on the Prairie Homestead Blog Hop and Common Sense Preparedness Link-up. and Tasty Traditions.
Strawberry Rhubarb Jam
Ingredients
- 4 ½ cups diced rhubarb
- 4 ½ cups sliced fresh strawberries
- 2 tbsp lemon juice (always used concentrate when canning)
- 6 tbsp ow-sugar or no-sugar powdered fruit pectin (or 2 1.75ounce boxes)
- ½ tsp butter (I always use butter to keep the foam down, grandma's orders)
- 6 ½ cups sugar (I cut this from the original recipes 10 cups)
- 4 ½ pint canning jars w/ lids and rings
Instructions
- Place your fresh fruit in a large pot over medium heat.
- Stir into fruit mixture lemon juice, fruit pectin, and butter. Once it begins to juice, add sugar, 1 cup at a time. Stir constantly until juice starts to simmer. Bring to a full rolling boil (means it doesn't quit boiling when you stir) and cook and stir for 1 minute.
- Have your washed jars ready and using a jelly funnel (looks exactly like an oil funnel when you change the oil in your car, but fits the opening of your jars) and pack with the hot jam to within a 1/4 inch form top. Wipe the rims with a damp towel and then place the hot lids on and screw rings down.
- Have a large stockpot of water heated, bring to a boil, and lower the jars inside with space surrounding each jar. Add more hot water if needed until water level is at least 1 inch above jars. Bring water to a full boil, cover, and process for 10 minutes.
- Remove jars from stockpot and place on a folded towel until cool. I recommend leaving them in place over night before storing in the pantry. Make sure to check your seals, though you'll likely hear them pop after a few minutes. One year I didn't hot process my jars, and two of my seals came undone halfway through the year, completely spoiling all that hard work. Make sure you hot process them.
- Disclaimer: While every recipe has been tested in our kitchen and to the best of our knowledge is safe, all recipes are used at the risk of the consumer. All advice given in the form of recipes, tutorials, gardening articles, and how to articles is used at the risk of the consumer.We cannot be responsible for any hazards, loss or damage that may occur as a result of any recipes, tutorials, or articles used from this site. Read full disclaimer here.
Awesome recipe, Melissa! Thanks for sharing. You are THE pioneer gal!
Thanks, Loree. You made my day, and I use the term gal all the time. lol! Hope you enjoy it if you make some. Had it on toast this morning, so yummy.
[…] love the combination of rhubarb and strawberries, here’s my recipe for strawberry rhubarb jam. The tartness of the rhubarb makes the strawberries all the sweeter, like biting into summer no […]
I made your rhubarb strawberry jam . Melissa K it was so so Yummy
Glad you enjoyed it Beverly!
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I know this post is two years old…but strawberry rhubarb is timeless! It is hands down my favorite pie. And now? It will be my favorite jam! The fact that I never thought of making a jam out of this wonderful combo is shameful. So I thank you for the recipe. I am so excited! Thanks!
Let me know how it turns out for you. I love strawberry rhubarb any way I can get it. 🙂
This looks delicious! I just started a new series called Eating Inside the Box it would be awesome if you would share this with us! Please linkup any other recipes to any fruit/veggie category you’d like! Enjoy the harvest!
http://www.cultivatenourishing.com/rhubarb/
This tastes just like my grandmother’s recipe!!! I will be saving this for sure, as a lot of her recipes she knew by memory and never bothered to write them down. She was an amazing cook and baker so when I find a recipe like hers I really commend the person!!!
Looks great! How tart is this jam? I prefer strawberry rhubarb goods with a little less sweet and a little more tart. Would it be detrimental to the final product to cut the sugar down even more?
strawberry rhubarb pie
Pioneering Today-How to Make Strawberry Rhubarb Jam – Melissa K. Norris
Hi Melissa…can’t wait to try this recipe!!! I love freezer jam and was wondering if you could freeze it instead of putting in a water bath?
I’m also wondering about freezing the jam. I have a flat top stove and I don’t have the right pot for canning. Thank you!
You can freeze it instead of canning.
[…] Strawberry Rhubarb Jam from Melissa K. Norris […]
I love strawberry rubarb jam but mine never seems to be thick enough, any hints on how to achieve this?
Karen,
You might need to cook it a little longer and there’s more pectin in under ripe berries, so toss a few slightly under ripe strawberries in there.
This was SO delicious!!! Thank you for sharing the recipe!
Yay!! So glad you enjoyed it.
If I have frozen strawberries and rhubarb in my freezer from last spring, can I make a batch of this now (in March?) The rhubarb has already been cut up but the strawberries are frozen whole. Could I just mash them after they’ve cooked?
Also, would Pomona’s pectin be appropriate to use in the recipe?
Amy,
Yes to all of the above. You can smash them after they’ve cooked or thaw first, either way is fine. And I would definitely use the Pomona’s with this one.
Thank you Melissa!
Taikuu Quyanaqpak! In my language. I’m so glad I came across your recipe. I’m in love with this jam. It has also won the hearts of my daughter who didnt like jam before and also my step-son:) love your blog and for sure love going thru all the other recipes!
Please, what amount of strawberries are you using in your recipe for the strawberry rhubarb jam?
I so appreciate your sharing the history of how Gramma’s recipe lives on.
Thank you for your time and attention to my inquiry.
God bless…
Carole, it’s 4 and 1/2 cups fresh sliced strawberries. Thank you!
Your jam looks very chunky in the photo. How do u get it to stay so chunky and not dissolve. I love a chunky jam and find it hard with strawberries and rhubarb. Any help would be greatly appreciated.
Sharon, I don’t chop them up very fine, I leave some bigger chunks of the fruit.