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.
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!