Strawberries and rhubarb are perfect for each other – a delicious match of sweet and tart! This recipe calls for a 1:1 ratio of strawberries to rhubarb, but you are welcome to do a little less rhubarb if you want. I love the tartness of it though, and would actually recommend doing this with a reduced sugar pectin and less sugar to really let the rhubarb shine. Here are the ingredients as written in the Ball Complete Book of Home Preserving, but the low sugar sure jell does 6 cups of berries to 4 cups sugar, so I think I’d go for that level of sweetness next time.
Ingredients:
2 cups crushed strawberries
2 cups chopped rhubarb
4 tbsp lemon juice
1 package powdered fruit pectin
5.5 cups granulated sugar
Step one for this jam is preparing the canner, jars and lids. It’s another pectin recipe so is a quick one. This will yield about 6-7 half pints.
Mix together the crushed strawberries, rhubarb, pectin, and lemon juice in a deep stainless steel saucepan. Measure out the sugar and set it aside so it can be added all at once.
Bring the jam to a boil over high heat. Stir, stir, stir! Once boiling, dump in the sugar and return to a boil. Once at a full boil, maintain for one minute, remove from heat, skim foam and fill jars.
Fill the jars, leaving a quarter inch head space. Wipe rims, apply lids, and tighten bands finger tip tight. Place filled jars in the canner, covered by at least 1-2 inches of water. Bring to a full rolling boil, and process for 10 minutes. After 10 minutes, remove canner lid, wait 5 minutes and remove the jars to a hot pad or towel. Cool 12-24 hours, remove bands, wipe clean, label and store.
Such a beautiful and delicious jam!
the babbling botanist 
Yum! I want to make this!
Tis the season! Love this jam 🙂
Okay, this looks beautiful but I have never had rhubarb. Because it looks like celery I have never had the stomach for it. Tell me, does the texture resemble celery at all? I know that must sound really petty, but celery is stringy and tough (can you tell I’m not a fan) and I’m afraid of not liking a batch of jam if I make one. My father loves strawberry rhubarb pie which is another thing I’ve never made. Rhubarb is coming in season here, so I’d like to try a few recipes. Any guidance would be greatly appreciated.
I feel like raw it does resemble celery but it really softens up in a jam or a pie much more than celery would. For example celery even cooked for a long time in chili doesn’t seem do break down that much but the rhubarb does. I really like it so I am biased but if you are worried about the texture I would just cook it a little longer and it will break down a bit more. I would do that pre-sugar, like just let it boil for a couple extra minutes before adding your sugar if you want. You could also buy pectin by the jar instead of box and only make 2 jars of jam to try it if you like. Hope that helps! I have a the ball strawberry rhubarb pie recipe on here from last summer too 🙂
This makes me feel better. I’ll give the jam a shot and then it’s on to pie. Have you ever canned Strawberry Rhubarb Pie Filling? I’m pretty sure I saw a recipe somewhere on the internet. If the pie goes well, maybe I’ll look for this. Any thoughts?
I have, it was actually my very first canning blog post! https://thebabblingbotanist.com/2013/08/23/rhubarb-strawberry-pie-filling/ It’s another recipe from Ball. The pie is a lot heavier on the rhubarb and not a ton of sugar, so see if you like the jam then give the pie a try. It does have apples in it too though for some added sweetness. If you don’t like it though I’m sure you could give the rest away to your father 🙂
Yes, I’m sure my father would appreciate it. Thank you for all your help. I’ll let you know how the jam turns out.
Great, and you’re welcome!
[…] pie filling, those recipes coming tomorrow. Thanks Caitlin from The Babbling Botanist (https://thebabblingbotanist.com/2014/04/21/strawberry-rhubarb-jam/) for your recipes using rhubarb which inspired me to give this a try, for this I am — Simply […]
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