Strawberry Rhubarb Jam

by Michelle K.     May-21-2012

The first step you do the night before, but don't skip it. The final strawberry rhubarb jam is well worth the bit of extra effort.


  • 8 cups (about 3lbs) rhubarb, diced
  • 8 cups (about 3lbs) strawberries, whole with stem removed
  • 6 cups sugar, divided
  • juice of a lemon
  • apples, cored and cut into 8 sections with skin on


  1. The day before, clean and dice your rhubarb in a large bowl. Squeeze one lemon over the rhubarb and then toss it with 3 cups of the sugar. Cover and refrigerate overnight.
  2. The day before, clean and remove the tops of your strawberries. If you have some monster berries slice them in half, otherwise leave them whole and place them into a large bowl. Squeeze one lemon over the strawberries and then toss them with 3 cups of the sugar. Cover and refrigerate overnight.
  3. The next day prepare your half pint jars, lids, rings and canner. If you are new to water bath canning, or it has been a while, be sure to brush up from a reliable and official source to guide you through this process. The National Center for Home Food Preservation and the Ball Complete Book of Home Preserving are good places to start.
  4. In a non-reactive heavy bottom large pot add the syrup only from the rhubarb and strawberries. This will give you 5 or 6 cups of liquid. Add in the apple slices and bring to a simmer. Cook until the apples are fork tender, then transfer the apples a cup of the hot liquid to a blender. Blend, very very carefully, until smooth. Pour the apple liquid back into your pot and add in the rhubarb and strawberries.
  5. Simmer the jam until it thickens, stirring often. This will scorch if you do not keep an eye on it especially towards the end of the cooking time. Depending on the size of your pot this will take anywhere from 30 - 45 minutes.
  6. On a small very cold plate (I chill mine in the freezer for a few minutes) add a teaspoon of the jam. Let it sit for a couple of minutes until the jam is chilled through. Run your finger through the bit of jam to see if it holds the shape of your streak and crinkles a little on top. If you need to, just keep simmering and stirring until you have the consistency you want.
  7. Carefully fill your hot jars leaving 1/2 inch headspace. Be sure to remove any bubbles with a thin spatula, chopstock, or skewer and adjust the headspace one last time.
  8. Clean the rim of the jar very thoroughly, apply your hot lid, and then the ring. You want to tighten your ring just until it is "finger tip tight", not too tight, but not loose either.
  9. Process your jars (half pint or pint) in a hot water bath for 10 minutes (10 minutes is measured after the water returns to a full boil). Adjust your processing time as necessary depending on your elevation. Again, consult a reputable source for instructions on how to do this.
  10. Remove your jars from the water bath to a cloth covered counter. Let them cool completely for 12-24 hours before testing the seals. Remove the outer ring and pick up the jar carefully by the lid to make sure the seal is a good one. If you do have a jar that did not seal, just put it in the refrigerator and eat the strawberry rhubarb jam.
  11. Store your jars in a cool dark place. This jam is ready to eat immediately, no wait time necessary.


Prep time: 25 minsCook time: 55 minsTotal time: 1 hour 2 minsYield: 14 half pints or 7 pints