Flavorful Strawberry-Rhubarb Jam

Name: Flavorful Strawberry-Rhubarb Jam
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: about 6 half-pints
Ingredients: 4 cups fresh strawberries, crushed; 2 cups chopped fresh rhubarb; 1/4 cup bottled lemon juice; 1 package (1-3/4 ounces) powdered fruit pectin; 5-1/2 cups sugar

Total Time Prep: 10 min. Process: 5 min.

Yield about 6 half-pints

Test Kitchen Approved

Strawberry rhubarb jam will become your go-to summer treat following the spring rhubarb season. Fortunately, jarred rhubarb jam with strawberries can keep for up to two years, so you can enjoy it all year long.

Ingredients

4 cups fresh strawberries, crushed
2 cups chopped fresh rhubarb
1/4 cup bottled lemon juice
1 package (1-3/4 ounces) powdered fruit pectin
5-1/2 cups sugar

Directions

In a Dutch oven, combine strawberries, rhubarb and lemon juice; stir in pectin. Bring to a full rolling boil, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute.
Remove from heat; skim off foam. Ladle hot mixture into 6 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts

2 tablespoons: 95 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 24g carbohydrate (24g sugars, 0 fiber), 0 protein.

I consider this strawberry-rhubarb jam summer in a jar! It's a soft-set jam that tastes great spread on sandwiches, toast, English muffins and more. —Peggy Woodward, Shullsburg, Wisconsin

Recipe Creator