Strawberry Rhubarb Jam

You should make this.  For reals.  Usually when I make dessert, I don't eat as I go, and even though this isn't technically a dessert, it was so sweet and delicious, I may or may not have been eating it with a spoon... And, I may or may not have restricted hubby's jam intake so we have enough to last the year:) 

I use a great resource,, for all of my canning info, as well as my Ball canning book.  I have had great luck with both!

So, here you go.  Recipe used from

You'll need:

4 cups crushed strawberries (1 1/2 qts of whole berries)
2 cups cooked rhubarb (just chop it up and boil for a minute or two until it's soft)
7 cups sugar (yup, you read that right.  kinds of gross.  but, if you use the low-sugar pectin, you can reduce the sugar to 4 cups...still gross, but less, ha!)
1/4 cup lemon juice (fresh, if you have it)
1 1/2 packages of pectin (again, try the low-sugar if you like)

Basically, just mix everything, saving 1/4 cup of the sugar and the pectin, and heat over medium to medium-high heat in a large pot.  Keep stirring it pretty often until the mixture thickens and comes to a boil. 

Then, add the remaining sugar and pectin, and take to a full boil, stirring often to incorporate the pectin.

Finally, skim off the foam and follow normal canning procedures (I used a water bath) to finish.

Then, hide them somewhere you'll forget so you don't find yourself with a spoon and a jar of jam!


  1. It must give you such delight to see all those jars of cheery red jam, and even more delight to eat it. I have a sweet treat linky party going on at my blog till Monday night and I'd love it if you'd come by and link your jam up.

  2. I've really been wanting to make strawberry rhubard jam! I just made a strawberry rhubard pie and it was delicious!

  3. Thanks, ladies:) One of those perfect summer combinations that will be so lovely and fresh come January!


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