Last updated on June 26th, 2025
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This Strawberry Rhubarb Jam is made from fresh-picked sweet strawberries and tart rhubarb. It is super quick and easy to make using an electric canner. My vintage inspiration to make this classic old-fashioned jam is from my 1975 “Home Canning Preserving-Freezing-Drying ” by Sunset.” This jam makes a lovely gift year-round or delicious on top of fresh Sourdough Bread. If your a strawberry rhubarb fan, be sure to try my Strawberry Rhubarb Pie.
My vintage inspiration for this strawberry rhubarb jam recipe came from my 1975 copy of “Home Canning Preserving-Freezing-Drying ” by Sunset.
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Ingredients
- Rhubarb is hardy plant with edible stalks, harvested in the Spring, and known for its tart, sour taste.
- Strawberries are a type of red berry that grow on low-lying plants in the rose family. They ripen in late Spring to early Summer and are known for their sweet, juicy flavor.
- Low/No Sugar Pectin is a type of fruit pectin made to set jams and jellies properly without large amounts of sugar, and it works well with little, no, or alternative sweeteners like agave, honey or monk fruit.
- Sugar is a made by processing the juice of the sugarcane plant. Cane sugar is a natural option that is less processed with a slightly courser texture.
- Instant ClearJel is a modified food starch used as a thickener, stabilizer, and gelling agent, used for pie fillings creating a clear, smooth texture rather than cloudy. In baked goods it helps retain moisture and produces a light, tender texture.
- Lemon Juice (bottled) is made from extracted lemons, often from concentrate, and is typically pasteurized to preserve freshness and maintain a consistent acidity level.
How to Make Strawberry Rhubarb Jam (using an Electric Canner)
Step #1
Pick Strawberries
Step #2
Slice strawberries and dice rhubarb. Add sugar, pectin, lemon juice and boil for 10 minutes.
Step #3
Fill 8oz. jars and place in electric canner using water bath setting.
Step #4
Steam for 10 minutes. Remove from canner and make sure the lid pops.
- Use an organic lemon juice, not from concentrate, to ensure you have the right balance of acid, as fresh lemons can vary.
- To brighten the color of the jam, sprinkle in a little bit of beet root powder or all-natural red color such as ChefMaster all natural food color.
- Mix together the sugar, pectin, and instant clearjel before adding to the fruit to prevent clumping.
- If using a electric canner, there is no need to pre-sterilize the jars as they will be during the canning process. However, be sure to use clean jars and a brand new lid to seal properly. Do not re-use canning lids.
- If you have hard water, add a bit of white vinegar to the water in the canner.
How to pick & preserve strawberries
- It is best to pick fresh fruit early in the morning before the bugs are active and to avoid the sun.
- Wear old shoes because strawberries are grown on the ground in sand and dirt.
- Wear bug spray!
- Be sure to wear long-sleeve shirt to protect your skin from the plants and pants if you plan to kneel down to pick the berries.
- To refrigerate: hull strawberries and put in an air-tight container such as a large mason jar and put in the fridge for up to 2 weeks.
- To freeze: hull strawberries in a single layer on a 1/2 sheet pan lined with parchment paper. Freeze for 1 hour or until firm, and then place in ziploc bags or vacuum seal them for up to 1 year.
You can use traditional water bath canning methods. Follow the USDA standards.
Yes, there is no need to thaw, just put them in the pot. Wait for them to soften and then add the remaining ingredients.
You can sweeten the jam according to your taste. Using a low/no sugar pectin helps stabilize the jam without all the added sugar that regular jam recipes use. Rhubarb tends to be tart, so I would recommend you add at least a little bit of sugar to balance the jam.
Related Recipes
Strawberry Rhubarb Jam
Equipment
- 9 8oz. Ball glass jars with lids
- canning supplies
Ingredients
- 4 c. strawberries
- 4 c. rhubarb
- 2 ⅔ c. sugar
- ¼ c. lemon juice (bottled)
- 3 T. instant ClearJel
- 3 T. no or low-sugar pectin
Instructions
PREP
- Hull and slice the strawberries in half.
- Chop the rhubarb into chunks.
- Mix together the pectin and instant clearjel into the sugar.
JAM
- Put the strawberries and rhubarb in a heavy duty dutch oven. Add the pectin/sugar mixture and stir. Bring to a boil and add the lemon juice. Keep on low boil for 10 minutes.
FILL JARS
- Place a funnel on the jar and fill leaving 1/4" headspace.
- Wipe around the perimeter of the jar with a damp cloth to remove any spilled jam. Use the magnetic lifter to place a lid on the top of the jar and add bands.
CANNING (WATER BATH METHOD)
- Place jars into the canner and add enough water to cover the jars 1-2". Set the regulator valve to exhaust. Press the WB/Steam button and the Start button and set to 10 minutes. Wait for steam to start coming out (about 10-15 minutes).
- Once the steam starts, press the start button again.
- After the 10 minute cycle has completed, unplug and let the valve release naturally.
- Remove jars with the jar lifter and place on a countertop.
- Let jars sit still for 12-24 hours. Make sure all the lids have popped in the center to know they have sealed. If not, place jam in the refrigerator and use within 2 weeks.
Leave a comment below and let me know how it turned out for you!
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