Strawberry Rhubarb Jam

Enjoy the sweet and tangy flavour of homemade Strawberry Rhubarb Jam. This delicious spread is perfect for toast, pastries and more!

Enjoy the sweet and tangy flavours of homemade Strawberry Rhubarb Jam, a delightful spread that brings the taste of summer to your table all year round.

This jam combines the juicy sweetness of strawberries with the tartness of rhubarb, creating a perfect balance of flavours that’s irresistible. It’s ideal for spreading on toast, topping pastries, or even as a thoughtful, homemade gift for friends and family.

Making your own Strawberry Rhubarb Jam at home is both simple and rewarding. With just a few ingredients and some easy steps, you can create a batch of this delicious preserve to enjoy for months.

The process of canning ensures that the vibrant flavors are locked in, allowing you to savour the taste of fresh fruit long after the season has passed. Each jar of this homemade jam is a little piece of summer, ready to brighten your breakfasts and snacks.

Ingredients & Substitutions

When it comes to making homemade jam, it is not safe to make substitutions or alter the ratio of ingredients.

Strawberries – Use fresh local strawberries for best results. You can use frozen and thawed strawberries.

Rhubarb – Fresh rhubarb is best, but you can use frozen rhubarb instead.

Lemon juice – Do not use fresh lemon juice. Bottled lemon juice has a consistent and reliable acidity level. This can vary in fresh lemons.

Pectin – Make sure your pectin is fresh, it does reduce in effectiveness after it’s best before date. Do not use liquid pectin.

Sugar – Use only granulated white sugar.

Butter – Helps to reduce the froth.

Looking for Homemade Jam Recipes?

Check out more of my favourite recipes for jam!

This Instant Pot apple butter recipe is perfect for fall! Made with just a few simple ingredients, it’s a delicious way to use up apples.

This homemade loquat jelly is a delicious addition to your pantry. With only a water bath canner needed, anyone can easily create this scrumptious jelly.

Pectin-Free Peach Jam with Cinnamon and Vanilla – this is a low sugar jam recipe compared to pectin-added recipes but so easy to make!

How to Make Strawberry Rhubarb Jam

Yields:  8x 250 ml jars |  Prep time: 20 Minutes | Cook time: | Processing time: 10 Minutes

Ingredients:

• 8-9 cups (approx) strawberries, hulled
• 2 cups rhubarb, finely chopped
• ¼ cup bottled lemon juice
• 1 package fruit pectin
• 5½ cups granulated sugar
• 1 teaspoon butter

Directions:

Prepare Jars for Canning

To sterilize your jars, place empty, clean jars right-side up on the rack of a water canner. Fill the canner and jars with hot water to about an 1 inch above the tops of the jars. Bring the water to a boil, and boil for 10 minutes.

Heat your rings and brand new lids in a saucepan of simmering water until needed.

Make the Jam

Roughly chop the washed and hulled strawberries, then crush them in a large pot using a potato masher. Measure 4 cups of mashed strawberries, set aside any remaining for other purposes. (Image 1)

Stir in the rhubarb, lemon juice, and pectin. Bring to a rolling boil. (Image 2)

Add the sugar and butter to the mixture, stirring continuously, and bring back to a rolling boil. Allow to boil hard for 1 minute, continuing to stir constantly. Remove from heat.

Canning the Jam

Just before filling, carefully remove the sterilized jars from the water with a jar lifter, draining any excess water back into your canner, and transfer to a clean kitchen towel to dry.

Transfer the jam into your prepared sterile glass jars using a glass measuring cup and a funnel. (Image 3) Leave about 1/4 inch head space. (Image 4)

Wipe rims with a clean dry cloth before proceeding.

Screw the lids on but do not over-tighten. Return your jars to the rack of the water canner, adding more hot water if needed to cover your jars by one inch. Bring the water back to a rolling boil, and process the jars for 10 minutes, being sure to maintain a rolling boil the entire processing time.

Lift the jars out of the water straight, avoiding tipping the jars. Place the hot jars on a towel to cool before storing somewhere dark and cool for 24 hours. 

After 24 hours check the seals by pressing the centre of the lid. The lids should not move if properly sealed and are safe to label and store. If any jars failed to seal, store in the fridge and consume within 3 months.

Canned jam should be stored in a dark cool place for up to 2 years.