One of my absolute favorite things about early summer months is the Rhubarb! I grew up on Rhubarb treats! Shoot I’d take a fresh stalk and dip it in a little sugar and eat it plain! I love Rhubarb! And when it is mixed with Strawberries we are talking heaven! But it’s always such a temporary seasonal enjoyment. So my favorite thing to do next to making a fresh Strawberry Rhubarb Pie or Strawberry Rhubarb dump cake is to make Strawberry Rhubarb Jam!
Strawberry Rhubarb Jam Recipe
Now our Strawberry Rhubarb Jam is very similar to our Raspberry Rhubarb Jam! And let me tell you, that Raspberry Rhubarb Jam is a treat! But sometimes you just have to have the magic blend of Strawberry and Rhubarb together!
- 4 cups Strawberries sliced
- 4 cups cut/diced Rhubarb
- 1 box Sure Jell Fruit Pectin] or [No sugar needed Sure Jell Pectin
- 1 tsp butter
- 2 Tablespoons lemon juice
- 4½ cup Sugar
- 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.
- Prepare your jars and lids according to canning directions and have them ready to go.
- Begin heating the water for the water bath in your canner.
- In a large sauce pan combine strawberries, rhubarb, butter, 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
- Skim off any excess foam
- pour into prepared jars leaving ⅛” from rim
- Wipe edges of jars
- Apply lids to an exact fit
- Process jars of jam in a water bath according to your elevation needs.
- Remove Jars and place upright on a towl to cool completely.
- After Jars are completely cool check lids to ensure they have sealed by pressing the middle of the lid with finger. If the lid springs back the jar has not sealed. It will need to be refrigerated and is not shelf stable.
The processing time in a water bath is based on your altitude above sea level. Altitudes 1,000-3,000 feet you need to add 5 minutes. 3,001- 6,000 feet you need to add 10 minutes. 6,001- 8,000 feet needs to add 15 minutes. 8,001-10,000 feet need to add 20 minutes to your processing time.
So for my house in the Wasatch area of Utah, we process our Jam for a total of 20 minutes in a water bath.
And yes, you will notice that our recipe calls for about half of the sugar as 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 together. So we use less sugar and enjoy more natural flavor. But if you end up with a batch of particularly tart strawberries you may want to add an extra cup of sugar just to balance out the extra tart strawberries. But if the Strawberries are ripe with a great flavor you shouldn’t need any more sugar.
I have been told this Strawberry Rhubarb Jam tastes just like Strawberry Rhubarb Pie but in a jar! I love that it is shelf stable and lasts us all Winter long!
So in the dead of winter we pop open a jar and spread it on our toast or biscuits or waffles. Whatever you like. It is such an enjoyable experience to have that taste of summer all year long.