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Strawberry Rhubarb Jam

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Course: Pantry
Cuisine: American
Keyword: jam, rhubarb recipes, strawberry recipes
Servings: 9
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Equipment

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.