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Pioneering Today-How to Make Strawberry Rhubarb Jam

Canning Recipes, Food Preservation, Food Preservation - Canning, Fruit, Jam and Jelly, Recipes, Water Bath

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Homemade Strawberry Rhubarb Jam www.melissaknorris.com

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.

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

Homemade Strawberry Rhubarb Jam www.melissaknorris.com

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

Melissa Norris
5 from 5 votes
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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.
Tried this recipe?Let us know how it was!

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Melissa Norris

Melissa K. Norris inspires people's faith and pioneer roots with her books, podcast, and blog. Melissa lives with her husband and two children in their own little house in the big woods in the foothills of the North Cascade Mountains. When she's not wrangling chickens and cattle, you can find her stuffing Mason jars with homegrown food and playing with flour and sugar in the kitchen.

Read more about Melissa

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Comments:

  1. Loree Huebner

    June 27, 2012 at 3:36 pm

    Awesome recipe, Melissa! Thanks for sharing. You are THE pioneer gal!

    Reply
    • Melissa Norris

      June 27, 2012 at 9:15 pm

      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.

      Reply
  2. Pioneering Today-Strawberry Rhubarb Dump Cake | Melissa K. Norris

    July 11, 2012 at 5:21 am

    […] 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 […]

    Reply
    • Beverly

      7 years ago

      I made your rhubarb strawberry jam . Melissa K it was so so Yummy

      Reply
      • Melissa Norris

        June 2, 2016 at 3:36 am

        Glad you enjoyed it Beverly!

        Reply
  3. Pioneering Today-How to Braid Garlic | Melissa K. Norris

    August 8, 2012 at 5:57 am

    […] like a crop that is also pretty to look at. Those jars of jams and jellies lining my pantry sparkle as bright as any jeweled necklace to me. Finished braid of […]

    Reply
  4. How to Make Low Sugar No Pectin Strawberry JamMelissa K. Norris

    May 12, 2014 at 5:06 am

    […] enjoy my Canning 101 Water Bath vs. Pressure Canning. I also have a low sugar recipe for Strawberry Rhubarb Jam, but it does contain pectin as I hadn’t discovered this new trick at the time of the post. I […]

    Reply
  5. 10+ Easy Home Canning RecipesMelissa K. Norris

    June 9, 2014 at 5:20 am

    […] is one of my favorite spring treats. I love this strawberry rhubarb jam, especially on homemade biscuits still warm from the […]

    Reply
  6. Kimi

    June 14, 2014 at 4:24 am

    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!

    Reply
    • Melissa Norris

      June 19, 2014 at 3:36 am

      Let me know how it turns out for you. I love strawberry rhubarb any way I can get it. 🙂

      Reply
  7. [email protected]

    June 15, 2014 at 4:35 pm

    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/

    Reply
  8. Jennifer

    July 3, 2014 at 2:51 pm

    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!!!

    Reply
  9. Allie

    August 6, 2014 at 4:26 pm

    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?

    Reply
  10. strawberry rhubarb pie

    October 15, 2014 at 10:50 am

    strawberry rhubarb pie

    Pioneering Today-How to Make Strawberry Rhubarb Jam – Melissa K. Norris

    Reply
  11. Linda

    November 2, 2014 at 4:49 am

    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?

    Reply
    • Sheryl

      June 9, 2020 at 12:38 am

      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!

      Reply
      • Melissa Norris

        June 9, 2020 at 8:18 pm

        You can freeze it instead of canning.

        Reply
  12. Rhubarb: Recipes and Growing Tips » Once Upon a Time in a Bed of Wildflowers

    May 7, 2015 at 1:32 am

    […] Strawberry Rhubarb Jam from Melissa K. Norris […]

    Reply
  13. Karen

    April 16, 2016 at 9:50 pm

    I love strawberry rubarb jam but mine never seems to be thick enough, any hints on how to achieve this?

    Reply
    • Melissa Norris

      April 23, 2016 at 4:14 pm

      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.

      Reply
  14. Elizabeth

    July 1, 2016 at 9:27 pm

    This was SO delicious!!! Thank you for sharing the recipe!

    Reply
    • Melissa Norris

      July 2, 2016 at 6:15 pm

      Yay!! So glad you enjoyed it.

      Reply
  15. Amy

    March 13, 2017 at 2:18 am

    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?

    Reply
    • Melissa Norris

      March 14, 2017 at 2:44 am

      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.

      Reply
  16. Robyn

    June 30, 2017 at 10:28 am

    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!

    Reply
  17. Carole

    September 30, 2017 at 4:44 pm

    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…

    Reply
    • Melissa Norris

      September 30, 2017 at 5:05 pm

      Carole, it’s 4 and 1/2 cups fresh sliced strawberries. Thank you!

      Reply
  18. Sharon

    October 9, 2017 at 1:27 am

    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.

    Reply
    • Melissa Norris

      October 9, 2017 at 6:51 pm

      Sharon, I don’t chop them up very fine, I leave some bigger chunks of the fruit.

      Reply
  19. Brenda

    1 year ago

    5 stars
    Hey Melissa! ❤️

    My family has always lived strawberry rhubarb jam. We’re on our third batch in six months after YEARS of forgetting about it. LoL! It was your article that reminded me that we really DID need to make it again. Now two of my adult kids want to learn to make it and to can it! ❤️ Thank you for all that you do. I appreciate you and I want you to know that you are a blessing!

    Brenda~

    Reply
  20. Amy

    July 28, 2022 at 8:54 am

    5 stars
    Hello! Can I mash the rhubarb and strawberries very fine like you did in your low sugar no pectin strawberry jam? I like a creamy no chunk jam? Or, could i adapt and add rhubarb to your low sugar no pectin strawberry jam, or owould that be unsafe? Thanks so much!

    Reply
  21. Amy

    July 28, 2022 at 8:54 am

    5 stars
    Hello! Can I mash the rhubarb and strawberries very fine like you did in your low sugar no pectin strawberry jam? I like a creamy no chunk jam? Or, could i adapt, and add rhubarb, to your low sugar no pectin strawberry jam, or would that be unsafe? Thanks so much!

    Reply
  22. Kathy Burgess [email protected]

    August 3, 2022 at 5:34 pm

    Do I have to do the water bath

    Reply

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