The Best Strawberry Rhubarb Jam Recipe
This homemade strawberry rhubarb jam recipe is a must-try for any jam lover with half the sugar! The perfect combination of sweet and tart, this jam is not only easy to make but can also be canned or frozen for enjoying all year round.
I absolutely love strawberry Rhubarb in just about anything. And I love all things rhubarb! Whether it’s indulging in strawberry rhubarb pie, savoring a slice of rhubarb dump cake, or drizzling rhubarb syrup, to biting into the best rhubarb streusel muffins with a burst of tangy sweetness! I adore it all! In fact, I even freeze rhubarb whenever I have the chance, so I can enjoy it all year round. So, it only makes sense for me to whip up a batch of delicious rhubarb jam too, right?
❤️ Why This Strawberry Rhubarb Jam Works:
It is easy. I know several people who let making jam scare them away. But it is actually a lot easier than you think. After I made it for the first time literally the first thing out of my mouth was “That was it? Really? Why have I been so scared all these years?”
The combination of strawberries and rhubarb is magical! They provide the perfect contracting flavors due to the tartness of the rhubarb which balances out the sweetness of the strawberries. Thus, creating a delicious and refreshing flavor combination.
It is LOW SUGAR! I honestly can’t stand to buy jam in the stores. It is far too sickly sweet. I taste more sugar than the actual fruit flavor. You will notice that our strawberry rhubarb jam recipe calls for about half of the sugar that most recipes call for! Honestly, I found most recipes to be far too sweet and it would mask the natural flavor of the Strawberries and Rhubarb. When you lower the sugar then the fruit becomes the star flavor again. But in order to lower the sugar, you have to use the right ingredients to ensure it sets correctly. But don’t let that scare you. It is simply a matter of selecting the right ingredient and I show you which one to get!
This strawberry rhubarb jam recipe can be canned or frozen! This means you can preserve it in two different ways based on your preference!
So many uses! We all know the typical uses of jam right? Spread it on toast, bread, in a peanut butter and jam sandwich, etc. But there are so many other ways to enjoy it like spreading your strawberry rhubarb jam on fresh rolls, pancakes, waffles, southern cornbread, and biscuits, mixing it in yogurt, baking it in jam-filled shortbread cookies, baking it into cereal bars, and even adding it as a topping on ice cream or frozen yogurt!
I have been told this Strawberry Rhubarb Jam tastes just like Strawberry Rhubarb Pie but in a jar!
🍓 Ingredients:
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Most of the ingredients are straightforward. You will need strawberries, rhubarb, lemon juice (freshly squeezed or bottled), and regular sugar.
Butter: we use butter when we are canning the jam. If you plan to simply use it fresh or freeze your jam, you won’t need the butter.
Pectin. To enhance the natural flavors of strawberries and rhubarb while reducing sugar, choosing the right pectin is key. Opt for a low-sugar or no-sugar pectin to let the fruit’s essence shine in this recipe. I usually use Sure-Jell 100% Natural Premium Fruit Pectin or Sure Jell No Sugar Pectin.
When I lived in Idaho and Utah (high altitude desert environment) I had great success with using regular sure-jell pectin. But if you want to play it safe, you can use the no-sugar pectin. I use the No Sugar Pectin whenever I make strawberry jam for the freezer and it turns out perfect every time.
🍮 How to make Strawberry Rhubarb Jam
- To begin you need fresh Strawberries and Rhubarb.
- Slice the Strawberries into small pieces
- The rhubarb should be cut into very small pieces. Smaller than regular chunks you would put into a pie.
- In a large saucepan, combine strawberries, rhubarb, lemon juice, and sure jell pectin.
- Stir constantly
- Heat until it comes to a rolling boil.
- Add sugar
- Return to a boil and boil for 1 minute, stirring constantly
- Remove from heat
- Stir in butter, this will disperse the scum and foam. (This step is completely optional but works wonders)
- Skim off any excess foam
If you want to enjoy your jam now, pour it into a jar with 1/2″ headspace and allow it to sit for 30 minutes to set. Store in the fridge for up to 7-14 days.
For the rest of the jam, decide if you want to freeze your jam or if you are going to can the jam. Follow the appropriate instructions below.
🧊 Freezer Jam instructions
- Ladle cooked jam into freezer-safe airtight containers leaving 1” headspace. Foods when frozen expand. So you need the extra space for expansion so it won’t break the container.
- Place lids on top.
- Label jams with contents, month, and year it’s made.
- Let sit for 30 minutes before freezing or using.
- Place neatly upright in a freezer and store up to 1 year.
- To use; thaw overnight in the refrigerator.
🫙 Strawberry Rhubarb Jam Canning instructions
We use water bath canning to properly preserve jam to be shelf stable. This is usually the part that scares most people when it comes to making jam. But it is actually easier than you would think.
Prepare your canning jars and lids. Submerge seven clean half-pint jars in water and bring them to a boil. Once boiling, reduce the heat to low to keep the jars hot while you proceed with preparing the fruit. Or you can run them through a sanitizing cycle in your dishwasher.
Prepare your lids – ensure all rings are in good condition and do not contain any rust. The actual lids need to be new. Bring them to a boil in a small saucepot. Once boiling reduce the heat to low and keep them hot until it is time to place on the jar.
Prepare the water bath: Begin heating the water over medium heat for the water bath in your water bath canner or canning steam bath.
Fill the Jars: Ladle or pour your jam into prepared jars leaving ¼” headspace from the rim. Wipe the jar rims and threads with dampened paper towels. Gently position the lids on top of the jars and fasten the rings without overtightening them. Ensure the jars are kept in an upright position.
Fill the water bath with jam jars: With tongs or on a canning rack, lower the jars into the water bath, and ensure that they are covered by at least an inch of water above the lids when submerged.
Process the Jars: Bring to a boil and process half-pint jars of jam in a boiling water bath for about 10 to 15 minutes. Add additional processing time according to your elevation needs. (see notes below)
Remove the Jars: With tongs, carefully remove the jars to a rack or towel to cool (upright) completely. Set each jar at least 1″ apart to cool.
After the jars of jam are completely cool check the lids to ensure they have sealed by pressing the middle of the lid with a finger. If the lid springs back the jar is not sealed. It will need to be refrigerated and is not shelf-stable. But they can still be eaten for up to 7-14 days when stored in the fridge.
If they have been sealed, label each jar with the contents and date. Store them in a dark cool place.
🏔️ High Altitude Adjustments for Canning
- 1.001 to 3,000 feet: Add 5 minutes to the processing time.
- 3,001 to 6,000 feet: Add 10 minutes to processing time.
- 6,001 to 8,000 feet: Add 15 minutes to the processing time.
- 8,001-10,000 feet: Add 20 minutes to your processing time.
🕰️ Storage:
Strawberry Rhubarb Freezer Jam lasts approximately 1 year in the freezer or 7-13 days in the fridge. When you are ready to use the jam, thaw it overnight in the refrigerator.
Canned Strawberry Rhubarb Jam lasts up to 2 years if stored in a cool, dark place. It is important to follow proper canning procedures to ensure the jam is safe to eat.
🍋 Why Do You Add Lemon Juice When Making Jam?
Lemon juice is commonly added when making jam for a few reasons:
- Natural pectin source: Lemon juice contains natural pectin, a substance that helps jams and jellies to set. Adding lemon juice can aid in the gelling process and give the jam a desirable consistency.
- Acidic environment: Lemon juice provides acidity to create the optimal pH level for proper preservation and flavor development in the jam. The acidity also helps to inhibit the growth of bacteria and molds, extending the shelf life of the jam.
- Flavor enhancement: The tartness of lemon juice can enhance and brighten the flavors of the fruits used in the jam. It adds a refreshing tang that balances the sweetness and contributes to a more vibrant taste.
Overall, adding lemon juice to jam not only assists with setting and preservation but also adds a bright, slightly tart flavor to balance out the sweetness of the fruit, thus making it more enjoyable.
🫗 How to Fix Runny Jam
It’s a common occurrence even for experienced cooks. The liquid content in fruits can differ from batch to batch, and this variability can impact the gelling ability of pectin.
For every 4 cups of runny jam, whisk together 1/4 cup sugar and 1 tablespoon powdered pectin. Allow the mixture to boil again, this time for 5-10 minutes as it needs to reduce. Periodically check for thickening using the ‘plate test’.
🍽️ What is the Jam Plate Test?
The Jam Plate Test, also known as the “freezer test,” is a method used to check the consistency of jam before canning.
To perform the test, place a small plate in the freezer before you start making the jam. Allow the plate to chill while the jam reduces. After 5 minutes, a small amount of the cooked jam onto the cold plate and left to cool for a few minutes. If the jam is ready, it should form a gel-like consistency and wrinkle slightly when pushed with a finger. If it’s too runny, it needs more cooking time.
⏲️ Cooking Tips:
- Have all the ingredients pre-measured into bowls and ready to add, before you even begin! It is crucial that you add the ingredients at the right time and not over-boil the jam.
- It is crucial that you stir the jam constantly once it begins cooking. If you don’t stir jam constantly, it can burn, foam up too much, not thicken properly, or cook unevenly.
- Do not double the batch. It will not set up correctly. As much as it is tempting to double the recipe to make it go faster. DO NOT DO IT! This is one time when you definitely need to make each batch individually. But I promise you, after you taste your homemade jam, it will be worth the little extra effort.
- The quality of the jam will depend on the quality of the fruit.
- If your strawberries aren’t sweet, you may need to slightly increase the amount of sugar in your recipe to compensate.
- You can use either fresh squeezed lemon juice or bottled. Both work.
- If you are not going to can your rhubarb jam, you can skip using the butter. It is mostly for when you are going to can the jam.
- If you use frozen rhubarb and frozen strawberries, I recommend you thaw the fruit and drain off any excess liquid before using it in the jam recipe. This helps to control the consistency of the jam and prevent it from becoming too watery.
This strawberry rhubarb jam makes approximately 7 half pints of jam. But that can sometimes fluctuate a little depending on factors such as
- How long it cooks
- The amount of time it takes to reach boiling point – sometimes it takes longer than other times based on room temperature or the temperature of the fruit. This means the fruit is “cooking” for different amounts of time as you wait for it to reach boiling point.
- How much the fruit breaks down depends on the ripeness and cooking time.
But I always prepare 7 half-pint jars. Sometimes I get 6 half pints and a little extra. Sometimes I get a full 7 half pints.
💭 FAQ’s
Rhubarb contains very little pectin so rhubarb jam definitely requires additional pectin to be added
It could be a number of reasons. 1. Not cooking it long enough. 2. You didn’t add enough pectin to the fruit. Or if the fruit is overly ripe, pectin levels are lower and it will need additional pectin added or cooked longer.
If too much sugar is added to the jam, it can affect the set of the jam and lead to a firmer, more crystallized texture. Additionally, it can also cause your jam to be overly sweet masking the taste of the fruit. In extreme cases, the jam can become too thick or hard, making it difficult to spread.
Yes, if your jam doesn’t set properly after it has cooled, you can reboil it to attempt to achieve the desired consistency. Follow the instructions outlined above for fixing the runny jam.
If the jam has a foul odor, mold, or other foreign growths, changed color or texture, your jam has probably spoiled. If you see any of these signs, it is best to throw it out to avoid food poisoning.
When you freeze jam, it expands. If you don’t leave headspace, the jam can push the lid off the jar and make a mess. The amount of headspace you need will vary depending on the size of the jar and the amount of jam you are freezing. A good rule of thumb is to leave about 1/2-1 inch of headspace.
Absolutely. While I prefer to use seasonal produce when it’s fresh, the fact that both strawberries and rhubarb are cooked down in this recipe means that it doesn’t matter at all – using fresh or frozen fruit will have no impact on the final result.
If your canned jam did not seal properly, it is generally not recommended to reprocess the jars. Instead, treat it as if it is fresh jam. It can be used for up to 7-14 days If stored in the refrigerator.
A thick white film on your canned jam jars is likely caused by a process called “scaling.” This is a common occurrence if you have hard water. This is a cosmetic issue and should not affect the safety or quality of the jam. To prevent scaling, you can use distilled water for canning or add a small amount of vinegar to the canning water. To remove the white film, simply wash the jars with a mixture of vinegar and water.
Butter acts as an anti-foaming agent and helps prevent excessive foaming, making it easier to skim off any foam that does form. Butter can also contribute to the texture and mouthfeel of the jam. It adds a touch of richness and smoothness to the final product. It’s important to note that adding butter is completely optional, and it is ultimately up to your preference.
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Strawberry Rhubarb Jam Recipe
This strawberry rhubarb jam recipe is a must-try for any jam lover! The perfect combination of sweet and tart, this jam is not only easy to make but can also be canned or frozen for enjoying all year round.
Ingredients
- 4 cups Strawberries sliced
- 4 cups cut/diced Rhubarb
- 1 box Low sugar Sure Jell Fruit Pectin or No sugar needed Sure Jell Pectin
- 2 Tablespoons lemon juice
- 4½ cup Sugar
- 1 tsp butter (optional - used for canning)
Instructions
Jam Instructions
- To begin you need fresh Strawberries and Rhubarb.
- Slice the Strawberries into small pieces
- The rhubarb should be cut into very small pieces. Smaller than regular chunks you would put into a pie.
- In a large saucepan combine strawberries, rhubarb, lemon juice, and sure jell pectin.
- Stir constantly
- Heat until it comes to a rolling boil.
- Add sugar
- Return to a boil and boil for 1 minute, stirring constantly
- Remove from heat
- Stir in butter, this will disperse the scum and foam. (This step is completely optional but works wonders)
- Skim off any excess foam
If you want to enjoy your jam now, pour it into a jar with 1/2" headspace and allow it to sit for 30 minutes to set. Store in the fridge for up to 7-14 days.
For the rest of the jam, decide if you want to freeze your jam or if you are going to can the jam. Follow the appropriate instructions below.
Freezing Instructions
- Ladle into freezer-safe airtight containers leaving 1” headspace.
- Place lids on top.
- Label jams with contents, month, and year it's made.
- Let sit for 30 minutes before freezing or using it to allow the jam to set.
Canning Instructions
- Prepare your jars and lids. Submerge seven clean half-pint jars in water and bring them to a boil. Once boiling, reduce the heat to low to keep the jars hot while you proceed with preparing the fruit. Or you can run them through a sanitizing cycle of your dishwasher.
- Prepare your lids - ensure all rings are in good condition and do not contain any rust. The actual lids need to be new. Bring them to a boil in a small saucepot. once boiling reduce the heat to low and keep them hot until it is time to place on the jar.
- Begin heating the water for the water bath in your canner or canning steam bath.
- Ladle or pour your jam into prepared jars leaving ¼” headspace from the rim
- Wipe the jar rims and threads with dampened paper towels
- Gently position the lids on top of the jars and fasten the rings without overtightening them. Ensure the jars are kept in an upright position.
- With tongs or on a canning rack, lower the jars into the water bath, and ensure that they are covered by at least an inch of water above the lids when submerged.
- Bring to a boil and process half-pint jars of jam in a boiling water bath for about 10 to 15 minutes. Add additional processing time according to your elevation needs. (see notes below)
- With tongs, carefully remove the jars to a rack or towel to cool (upright) completely. Set each jar at least 1" apart to cool.
- After the jars of jam are completely cool check the lids to ensure they have sealed by pressing the middle of the lid with a finger. If the lid springs back the jar has not sealed. It will need to be refrigerated and is not shelf stable. But they can still be eaten for up to 7-14 days when stored in the fridge.
- If they have been sealed, label each jar with the contents and date. Store them in a dark cool place.
Notes
This makes approximately 7 half pints of jam. But that can sometimes fluctuate a little depending on factors such as
- How long it cooks
- The amount of time it takes to reach boiling point - sometimes it takes longer than other times based on room temperature or the temperature of the fruit. This means the fruit is "cooking" for different amounts of time as you wait for it to reach boiling point.
- How much the fruit breaks down depending on the ripeness and cooking time.
But I always prepare 7 half-pint jars. Sometimes I get 6 half pints and a little extra. Sometimes I get a full 7 half pints.
Do Not Double The Recipe! Jam relies on a precise balance of fruit, sugar, and pectin to set properly. When you double a recipe, it can be challenging to maintain this balance, resulting in a longer cooking time and potential inconsistencies in the final product. Thus each batch must be made individually.
Adding the butter is completely optional. But it will definitely help decrease the amount of foam your jam will produce. You don’t want foam at all in your jam. It messes with the texture and canning process.
Have all the ingredients pre-measured into bowls and ready to add, before you even begin! It is crucial that you add the ingredients at the right time and not over-boil the jam.
It is crucial that you stir the jam constantly once it begins cooking. If you don't stir jam constantly, it can burn, foam up too much, not thicken properly, or cook unevenly.
Freezing headspace: When you freeze jam, it expands. If you don't leave enough headspace, the jam can push the lid off the jar or burst the jar and make a mess. The amount of headspace you need will vary depending on the size of the jar and the amount of jam you are freezing. A good rule of thumb is to leave about 1/2-1 inch of headspace.
Storing:
Strawberry Rhubarb Freezer Jam lasts approximately 1 year in the freezer or 7-13 days in the fridge. When you are ready to use the jam, thaw it overnight in the refrigerator.
Canned Strawberry Rhubarb Jam lasts for up to 2 years if stored in a cool, dark place. It is important to follow proper canning procedures to ensure that the jam is safe to eat.
High Altitude Adjustments for Canning
- 1.001 to 3,000 feet: Add 5 minutes to the processing time.
- 3,001 to 6,000 feet: Add 10 minutes to processing time.
- 6,001 to 8,000 feet: Add 15 minutes to the processing time.
- 8,001-10,000 feet: Add 20 minutes to your processing time.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Kitchen Crop VKP Brands Steam Canner, 7 Quart Jar Capacity, Silver -
McSunley Water Bath Canner with Glass Lid, Induction Capable, 21.5Qt, Stainless Steel
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Kerr 0501 regular mason jar half pint, 8oz (pack of 12)
-
Ball Freezer Jars 8 oz Half Pint 3pk
-
Sure Jell No Sugar Pectin, 1.75 oz (Pack of 4)
-
Sure-Jell 100% Natural Premium Fruit Pectin 1.75 oz - PACK OF 4
Nutrition Information:
Yield:
28Serving Size:
1/4 cupAmount Per Serving: Calories: 154Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 10mgCarbohydrates: 39gFiber: 1gSugar: 34gProtein: 0g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Busy Creating Memories attempts to provide accurate nutritional information, these figures are only estimates.
Oh how I love homemade jams. This one sounds amazing, too! I love strawberries in my jam!
Thanks so much for sharing this! I’ve found that jam is just as good with a little less sugar. I actually like it better when it’s not so sweet.
I agree, most jams are far too sweet for me. Take out some sugar and the natural flavors stand out a lot more.
Amber,
I am making your jam today. Which one is best, rhubarb/raspberry or rhubarb/strawberry?
Thanks,
Marla
Oh that is a hard one! We love both and make both each year. The raspberry might be slightly more tart and it will have the seed texture from the raspberries. the strawberries may be slightly more sweet and a smoother texture. But it’s all really up to your preference of flavor combos. The strawberry Rhubarb gets used up faster than the raspberry rhubarb in the house. But that might just be my kid’s personal flavor preference.
I liked the taste of this but it didnt set as thick as I like jam to set.
Made your strawberry rhubarb jam but it did not thicken. What did I do wrong and how can I fix it. Love the taste but would like to have it thickened
There could actually be a number of reasons why it didn’t thicken. Without being there I can’t tell you exactly why. but here are some ideas:
1. If the fruit it too mashed it can make it so it won’t thicken as well
2. too much fruit to too little pectin
3. Doubling the recipe – many times if you try to do more than 1 small batch at a time it won’t thicken correctly
4. not using the right pectin. For this reduced sugar recipe you do need the No sugar needed Sure Jell Pectin. Otherwise it won’t set up correctly.
These are just some ideas. I’ve asked other canners to share their ideas, if they reply on our facebook page I will add those answers as well.
I just made this jam last night and all the fruit is at the top, will it still make itr though the year? How long is out good in the fridge after it is open?
Do you mean the jam separated? I’ve not had that happen before. Did the fruit stay in big chunks through the entire process so it just raised to the top as it sat? As long as underneath the fruit isn’t runny it should be fine. You will just want to mix it together again once you open the jars.
As far as how long it lasts in the fridge. The safe best is about 2 weeks. But some of our jam has lasted much longer than that, but we keep it on the top shelf where it is much colder. But the type and style of the fridge and the temperature of your fridge will factor into that.
I never put the pectin in. Just cook it down to a thick sauce. I love it that way to stir into plain yogurt
I may have to try the no pectin method soon! I love this idea.
Oh this sounds great to top on so many things.. I have never had rhubarb before but from what I have been told it’s bitter so the strawberries with it sounds like a great mix!
Love jams and this one sounds very delicious – I might not want to share with anybody
I was just telling my husband that I need to buy rhubarb. I have never tried it before!
I’ve been wanting to make some fresh strawberry jam and now I have another tasty recipe to try. Thanks, this sounds yummy and simple to make.
Oh I haven’t had homemade jam in forever. I love that it is low-sugar too… very cool. Thanks so much for sharing.
This looks so delicious. I can not wait to try the Jam recipe this weekend. I am sure it will be a huge hit.
OMG! I absolutely am in love with this recipe! I put that jam on everything! All time favorite is putting jam on warm, fresh out of the oven, flaky biscuits! This makes my mouth water!
My family loves homemade jam! I have not tried to make my own, but this looks so good!
Homemade jams are the best! I am not sure that I have ever had rhubarb before, but it sounds so tasty, I can’t wait to try it!
I love homemade jams, they taste so much better then store bought. I love that this one is low sugar,
My mother in law loves rhubarb, I bet she would love this jam
I love this recipe! The lower sugar is exactly what I wanted so that I can actually taste the fruit! It tastes wonderful. Luckily I’ve been making jam long enough to know that it takes a lot longer than 10 minutes to chop up 8 cups of fruit and get all of the supplies ready. It also takes a lot longer than 25 minutes to bring it to a boil twice,and process it. But if you’ve ever made homemade jam you know that the time spent is totally worth it. Thanks for this recipe!!
We love a more tart strawberry rhubarb jam. I used 5 cups of each fruit and only used 2 1/2 cups of sugar. It’s absolutely fantastic!
I love jam a little more tart as well! I’m so glad it turned out for you too!
I use sure jell low sugar (pink box). They used to have the recipe inside for strawberry rhubarb jam and you just had to put hot jam into hot jars and turn them upside down to seal. They no longer put this recipe inside and I don’t remember the portions of fruit. Do you think your recipe would work without the water bath and just turn the jars upside down? Thanks for any help you can offer
You would definitely need a water bath or steam bath with our recipe, for food safety reasons. You need the added heat to ensure sterilization. It’s very possible they removed the recipe because of new regulations surrounding food safety. The US Department of Agriculture states for home canning, a water bath or pressure canner is required to avoid food poisoning from bacteria, such as botulism, that grows in a sealed environment such as in a sealed jar of jam. By sealing the jars with a water bath or steam bath, it prevents the bacteria from being present in the environment.
Pick your own have a lot more information about this if you want to know more – http://www.pickyourown.org/canning_whyuseacanner.htm
We always seal all our jams in a water bath or steam canner to prevent bacteria.
Ok thanks so much for getting back to me. And for all the info, I appreciate your help!
I just saw in a reply to Mary Steckland that you say to only use no sugar sure gel in this recipe. You do not say that in the recipe. Mine is thinner than I like and very disappointed. Now what!!
In the recipe card it does mention the No-sugar pectin. It gives the option. I have made it with both the regular and no sugar pectin and had it turn out. Sometimes I can’t find the no-sugar pectin in our area and I have to use the regular. When that is the case, I boil the jam a little longer to ensure it thickens more since Jam is fickle sometimes. Boiling longer will help to thicken.
Also as it cools it will also continue to thicken.
If it is still runnier than you prefer, make a note for the next jam session and ensure you have the no-sugar pectin and boil for a little longer.
It’s hard to say exactly how to fix without knowing exactly what you think is the proper thickness, as each person likes their jam at different levels of thickness and it’s hard to please everyone. We like ours easily spreadable. Others like theirs more the consistency of a thick jelly. And therefore if you like your jam thicker, it will slightly alter the recipe, as you’ll need to use a more pectin to fruit ratio and boil a little longer to make a thicker jam.
My jam didn’t thicken very well at all. We used the regular sure jel. Is there a way to fix this batch and make it thicker?
yes, if a jam doesn’t thicken, you can try to process again.
Put the jam back into the pot and heat back to temperature. Add in one tablespoon of powdered pectin. Cook vigorously until the jam begins to thicken. If it doesn’t seem to be thickening, then add more pectin (start by adding a teaspoon at a time and work up)
When the jam has reached the desired thickness, put into the jars and process just the same as if you finished cooking the jam at the beginning. Process in the water bath and after the jars are cool test the seals.
Note that the jam will continue to thicken as it cools so take that into consideration as you are adding pectin and working it to thicken up.
A good test to get the right consistency it a plate test,
Place a few saucers in the fridge/freezer as you begin so they are nice and cold. When you think the jam is cooked thick enough, plop a small spoonful at the center. Let it sit for a minute or two and then gently prod the puddle of jam with your finger. If it’s formed a surface skin and seems to be developing a certain solidity, it is done. If it is runny and saucy, give it a few more minutes.
This is a lovely recipe. The flavour of the fruit is not overpowered by the sugar. I live in Canada and didn’t have the pectin you used, so I used one pouch (85mL) of liquid Certo. It was perfect. This will be my go to recipe. The colour is really outstanding!
I have always wanted to try Liquid Certo! I haven’t been able to find it here yet though. 🙁 I’m so glad it turned out well for you!
I just made this today. I used 3 cups of strawberries and 5 cups of rhubarb, 6 cups of sugar, one box of low-sugar Sure Jell pectin and about 1 tablespoon of regular Sure-Jell pectin. It set well, it is not too sweet. Perfectly delicious. Thanks so much for the recipe.
I made this this morning! AMAZING!! I did use frozen rhubarb and chopped it smaller in the food processor, as living in AZ it’s hard to find fresh always.
It turned out great! I used the low sugar pectin and only 3 cups of sugar per batch and it is very tasty. I like this jam a bit on the tart side.
Thank you for sharing this recipe! I will be making it often as I am nuts over anything strawberry- rhubarb.
I made this today and it turned out fabulous!!! So delicious and not overly sweet like the regular pectin recipes can be. It jelled up perfectly, and my husband loves it too. Thank you so much for sharing this recipe. ❤️
I’m so glad it turned out perfectly for you!
Fantastic, easy and delicious! Thank you.
I am making my second batch of this jelly. My family LOVED it! I was happy to find a recipe that called for less sugar, you can taste the fruits, not overly sweet.
I’m so glad your family loves it! I’m the same way, I prefer the less sugar because you can actually taste more of the fruit instead of just a lot of sugar.
I have been canning since I was 16 years in 4-H and am now 67. This is the best low sugar strawberry rhubarb jam recipe I’ve tried. Low enough sugar you can actually taste the fruit!!