The best Strawberry Rhubarb Jam has the right balance of tartness from the rhubarb and sweetness from the sun-kissed strawberries. A 5 ingredient, easy Strawberry Rhubarb Jam recipe that takes less than 30 minutes to prepare.
Growing up on a strawberry farm, this sweet berry is my favorite fruit! I love all things with strawberries!! Every spring we head out to the Calvin Lutz Farm and pick 5 lugs of berries.
We make Strawberry Peach Smoothies, strawberry shortcake (3 ways), strawberry freezer jam, strawberry rhubarb freezer jam, strawberry cake and ice cream with strawberries. I was able to freeze 25 quarts of smushed strawberries as well as 24 pints of freezer jam.
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Do you have to peel rhubarb for jam?
I like to use the smaller, tender rhubarb. If you use the bigger stalks of rhubarb you may have to discard the stringy parts when you dice up the fruit.
Rhubarb is a lot like celery. The bigger the stalk gets the tougher it is. I do not “peel” my rhubarb.
Wash your rhubarb, trim both ends, slice from end to end once or twice and then dice into small pieces. Strawberry jam is similar to this strawberry rhubarb jam recipe
What is the Best Pectin for Freezer Jam?
My preference of choice for pectin is Sure Jell. You can find pectin by the canning supplies in your favorite store. I have tried bulk pectin with success in a pinch when I can’t find any Sure Jell.
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How to Make Strawberry Rhubarb Jam
Gather all of your ingredients to make your jam. Prepare the containers that you plan on pouring the finished jam into.
Place the diced rhubarb, 1/2 cup water and lemon juice into a small saucepan. Cook for about 8 minutes on medium heat, making sure to stir to prevent burning. Once the rhubarb has reduced down, cool while you prepare the strawberries.
Clean, hull, and crush the strawberries. The goal is to have a total of 2 cups crushed/cooked fruit. I measure the cooked rhubarb in a one cup measuring cup. Add strawberries to fill up the cup to the top but not overflowing and place into a large bowl.
Next, measure the second cup of crushed strawberries and put into the large bowl along with the fruit. You should have a total of 2 level cups of fruit in the bowl.
Measure out the 4 level cups of granulated sugar and place in the large bowl with the fruit. Stir to combine and let sit for 10 minutes, stirring occasionally.
Time to prepare the pectin. In a small saucepan, add ¾ cups water and 1 package (1.75oz) of Sure Jell original fruit pectin.
On medium heat bring to a boil stirring constantly. Pectin will be clumpy at first but will dissolve as mixture heats up. Once mixture reaches a full boil, cook for 1 minute.
How to Make Strawberry Jam with Pectin
Remove from heat and pour pectin mixture into fruit/sugar mixture. Stir 3 minutes making sure that the sugar is completely dissolved and no longer grainy.
Immediately ladle the prepared jam into the storage containers making sure to leave ½ inch space at the top for expansion during freezing. Wipe the edge and outside of the container. Place the lid onto the container, name and date each one.
Let stand at room temperature for 24 hours before placing in the freeze to store. Freeze up to 1 year. Refrigerate up to 3 weeks.
Tips: I have doubled and tripled this recipe, with great results, every year I make jam for more than 20 years. Make sure when you are measuring the fruit and sugar that they are level and not heaping.
If you are looking for a sugar-free version, try this sugar-free strawberry jam.
Strawberry Rhubarb Jam – FAQ
There are several differences between jam and freezer jam. Jam and freezer jam are prepared in different ways. Jam is shelf stable where freezer jam needs to be stored in the freezer until ready to use. And let’s not forget the taste differences. Freezer jam has a fresh strawberry taste where regular jam has been cooked and the strawberries taste different.
About 1 year. But after years and years of testing, my freezer jam holds up just fine for about 2 years.
Strawberry Rhubarb Jam Recipe
For the full recipe and nutritional information, click below.
Strawberry Rhubarb Jam (Freezer)
The best Strawberry Rhubarb Jam has the right balance of tartness from the rhubarb and sweetness from the sun-kissed strawberries. A 5 ingredient, easy Strawberry Rhubarb Jam recipe that takes less than 30 minutes to prepare.
Ingredients
- Rhubarb, small diced 2 cups
- Lemon Juice 1 tablespoon
- Strawberries, hulled & crushed 1 1/4 cups
- Sugar, granulated 4 cups
- Sure Jell, fruit pectin 1.75 oz (1 box)
Instructions
- Gather all of your ingredients to make your jam.
- Prepare your containers that you plan on pouring your finished jam into.
- Place the diced rhubarb, water and lemon juice into a small saucepan. Cook for about 8 minutes on medium heat, making sure to stir to prevent burning. Once the rhubarb has reduced down, cool.
- Prepare the strawberries. Clean, hull, and crush the strawberries. The goal is to have a total of 2 cups crushed/cooked fruit. I measure the cooked rhubarb in a one cup measuring cup. Add strawberries to fill up the cup to the top but not overflowing and place into a large bowl.
- Next, measure the second cup of crushed strawberries and put into the large bowl along with the fruit. You should have a total of 2 level cups of fruit in the bowl.
- Measure out the 4 level cups of granulated sugar and place in the large bowl with the fruit. Stir to combine and let sit for 10 minutes, stirring occasionally.
- Time to prepare the pectin. In a small saucepan, add ¾ cups water and 1 package (1.75oz) of Sure Jell original fruit pectin. On medium heat bring to a boil stirring constantly. Pectin will be clumpy at first but will dissolve as mixture heats up. Once mixture reaches a full boil, cook for 1 minute.
- Remove from heat and pour pectin mixture into fruit/sugar mixture. Stir 3 minutes making sure that the sugar is completely dissolved and no longer grainy.
- Immediately ladle your prepared jam into the storage containers making sure to leave ½ inch space at the top for expansion during freezing. Wipe the edge and outside of the container. Place the lid onto the container, name and date each one.
- Let stand at room temperature for 24 hours before placing in the freeze to store.
- Freeze up to 1 year. Refrigerate up to 3 weeks.
- Tips: I have doubled and tripled this recipe every year, I have make jam for more than 20 years. Make sure when you are measuring the fruit and sugar that they are level and not heaping.
Notes
Do you have to peel rhubarb for jam?
I like to use the smaller, tender rhubarb. If you use the bigger stalks of rhubarb you may have to discard the stringy parts when you dice up the fruit. Rhubarb is a lot like celery. The bigger the stalk gets the tougher it is. I do not “peel” my rhubarb. Wash your rhubarb, trim both ends, slice from end to end once or twice and then dice into small pieces. Strawberry jam is similar to this strawberry rhubarb jam recipe
What is the best pectin for freezer jam?
My preference of choice for pectin is Sure Jell. You can find pectin by the canning supplies in your favorite store. I have tried bulk pectin with success in a pinch when I can’t find any Sure Jell.
Nutrition Information
Yield
30Serving Size
1Amount Per Serving Calories 116Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 4mgCarbohydrates 30gFiber 1gSugar 28gProtein 0g
Note: For exact nutritional information, consult your dietitian. All nutritional information is simply a guideline.
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If you enjoyed this recipe, you may enjoy the following recipes: Rhubarb Apple Crisp and Rice Pudding
Question – Step 3 says combine rhubarb, water and lemon juice. However, there is no water listed in the ingredients list. How much water should be added during step 3?
About 1/2 cup of water. Just enough to cook down the rhubarb without it burning on the bottom of the pan.