Strawberry Rhubarb Jam

5 from 6 votes

Make this delicious strawberry rhubarb jam and can it up to enjoy all year long.

Prep Time20

Cook Time10

Canning Time10

Total Time40

Course: Condiment, Snack

Cuisine: American

Keyword: Low-Sugar Jam, Low-Sugar Strawberry Rhubarb Jam, Rhubarb Jam, Strawberry Rhubarb Jam

Servings: servings

Calories: 113kcal

Cost: varies

4.5 cups rhubarb diced
4.5 cups strawberries sliced
2 Tablespoons lemon juice always used concentrate when canning
6 Tablespoons pectin use low-sugar or no-sugar powdered fruit pectin (or 2 1.75ounce boxes)
½ teaspoon butter I always use butter to keep the foam down, grandma's orders
6.5 cups sugar original recipe uses 10 cups

Before you begin cooking your jam, prepare jars by washing in hot soapy water and rinsing well.
Bring a large stockpot of water to a boil and turn off the heat so it's ready once jars are filled.
Place your fresh fruit in a large pot over medium heat.
Stir in lemon juice, fruit pectin, and butter.
Once juices begin to release, add sugar, 1 cup at a time. Stir constantly until the juice starts to simmer.
Bring to a full rolling boil (which means it doesn't quit boiling when you stir) and cook and stir for 1 minute.
Fill jars with the hot jam, leaving 1/4-inch head space from the top rim of the jar.
Wipe the rims with a damp towel and then place the lids on and screw the rings down to fingertip tight.
Gently lower the jars into the pot of water (water bath canner), leaving a bit of space surrounding each jar. Add more hot water if needed until the water level is at least one inch above the jars. Bring water to a full boil, cover, and process for 10 minutes.
Remove jars from the stockpot and place on a folded towel until cool.

Recipe Tips:

Have all jars clean and ready before you begin cooking the jam.
Likewise, have a large stockpot filled about halfway and nearly at a boil. I also like to have a tea kettle filled with hot water in case I need to add more water to the canner to cover the jars.
I recommend leaving the jars on the counter overnight before storing them in the pantry.
Make sure to check your seals, though you'll likely hear them pop after a few minutes.
Don't be tempted to skip the hot processing step! One year, I didn't hot process my jars, and while each of them sealed on their own, two of my seals came undone halfway through the year, completely spoiling all that hard work. Make sure you hot process them.