Description

This Strawberry Rhubarb Jam combines sweet, juicy strawberries with tart rhubarb for the perfect balance of flavor. It’s easy to make with or without pectin, and it’s great for spreading on toast, spooning over yogurt, or gifting to friends and family.

Ingredients

2 cups chopped fresh rhubarb
2 cups hulled and chopped fresh strawberries
1 tbsp lemon juice
1 package (1.75 oz) powdered fruit pectin
4 cups granulated sugar

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Instructions

Prepare Fruit: In a large saucepan, combine rhubarb, strawberries, and lemon juice. Mash slightly with a potato masher to release juices.
Add Pectin: Stir in the pectin and bring the mixture to a full rolling boil over medium-high heat, stirring frequently.
Add Sugar: Add all of the sugar at once. Stir well and return to a full rolling boil. Boil hard for 1 minute, stirring constantly.
Test & Finish: Remove from heat and skim off any foam. To test doneness, place a small spoonful on a cold plate — if it gels slightly, it’s ready.
Jar the Jam: Ladle hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe rims, apply lids, and screw on bands.
Process (Optional): Process in a boiling water bath for 10 minutes if long-term storage is desired. Let jars cool for 12–24 hours.

Notes

Makes about 5 half-pint jars.
You can reduce the sugar slightly, but the jam may be softer.
If you prefer a no-pectin version, cook the fruit and sugar longer (about 45–50 minutes), stirring frequently until thickened.

For a chunkier jam, leave some fruit pieces whole. For a smoother texture, blend before jarring.