Strawberry Rhubarb Jam

Strawberry Rhubarb Jam

  • 2 pounds sliced strawberries (hulled and wiped clean)
  • 1 pound chopped rhubarb
  • juice and zest of 2 lemons
  • 2 teaspoons cinnamon
  • 6 tablespoons classic pectin
  • 4 cups granulated sugar
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla


  1. In a large stock pot, combine the strawberries, rhubarb, lemon zest and juice, and cinnamon.  Bring to a simmer over medium low heat until very juicy; simmer for 15-20 minutes until the rhubarb is soft.  Mash the fruit slightly or leave it chunky, whichever you like.
  2. Gradually stir in the pectin.  Increase heat to high (be sure you are wearing oven mitts to protect your hands and arms from boiling jam splatters, or you will get burned) and stir constantly to bring to a rapid boil.
  3. Dump all the sugar in at once.  Continue stirring constantly to return to a vigorous boil that can't be stirred down.  Boil hard for one minute.
  4. Remove from the heat.  Stir in the butter (to reduce any foaminess) and the vanilla.
  5. Ladle into your hot, sterilized jars, leaving 1/4 inch "headspace" at the top, to allow for expansion.
  6. Wipe the rims with a clean, damp cloth, center the lids on the jars, and screw on the rings "fingertip tight".
  7.  Process in a water bath according to standard canning procedures (about 10 minutes in boiling water at sea level and 20 minutes in boiling water for high altitude).
  8. Carefully remove from the water bath (using a jar lifter) and set on the counter to cool overnight.  The next day, check the lids - if they are indented, then the jars sealed properly and you can store the jam in your pantry until ready to use.  If the centers of the lids are popped up, then they didn't seal properly, and will need to be stored in your refrigerator and eaten in the next 3 months or so.


Yields about 10-11 half-pint jars.


Recipe from Curly Girl Kitchen

Comments