Strawberry Rhubarb Jam Recipe

A woman ladling strawberry rhubarb jam into jars.

Turn the flavors of summer into a jam that you can enjoy year-round with this homemade strawberry rhubarb jam. Then, follow this recipe to make a refined sugar-free or low-sugar option!

3.84 from 50 votes

Print Pin

Course: Condiment

Cuisine: American

Prep Time: 20

Cook Time: 20

Canning Time: 10

Total Time: 50

Servings: servings

Calories: 18kcal

Author: Carolyn Thomas

Equipment

Water Bath Canner
Large Pot
Spoon
Mason Jars w/ Lids
Jar lifter
Ladle
Funnel

Ingredients

2 cups strawberries mashed
2 cups rhubarb cooked down
½ cup honey
3 teaspoons Pomona's Pectin
3 teaspoons calcium water

Instructions

Wash and prepare strawberries and rhubarb.
Chop rhubarb into small pieces and place two cups into a saucepan with about ½ cup water. Bring to a simmer and cook, stirring occasionally, until the rhubarb is soft.
Meanwhile, wash and hull strawberries.
Place them into a bowl and mash them slightly.
Add a few inches of water to your water bath canner and place jars (filled about half full with water) into the canner. Turn the heat on to low and let the jars sit until ready to fill.
Once the rhubarb is done cooking, measure out two cups of cooked rhubarb and two cups of strawberries into a bowl. Store any remaining fruit in a jar in the refrigerator.
Add the strawberry/rhubarb fruit mixture back to the empty pot and return to a boil.
Prepare calcium water by adding ½ teaspoon of calcium powder to ½ cup water in a jar.
Add 3 teaspoons calcium water to the pot of fruit. Store the remaining calcium water in the refrigerator.
While the fruit mixture is heating back up, add pectin powder to the honey and thoroughly mix until well combined. Make sure there are no clumps of pectin!
Bring the fruit to a full rolling boil that cannot be stirred down. Then, add the honey/pectin mixture.
Stir vigorously and bring back to a boil for two minutes.
Get hot jars from the canner (carefully empty the water out into the canner).
Using a ladle and funnel, fill jars leaving ¼ inch headspace.
Run the bubble remover along the sides of each jar, measure headspace again and adjust if necessary.
Wipe down the rims of the jars with a damp cloth.
Add the two-piece canning lid and tighten to fingertip tight. Homesteading Hack: Tightening jar lids too tight can cause lid buckling. Just use the tips of your fingers and tighten the jars until there’s resistance.
Place jars into the canner, adding more water until the jars are covered by one inch of hot water.
Add the water bath canner lid and bring the water back to a boil.
Process jars for 10 minutes (adding 1 minute for each additional 1,000 feet of elevation).
After the 10 minutes have passed, turn the heat off and remove the water bath canner lid. Let jars sit in the water for five more minutes. This is going to let the jars equalize in pressure so there’s no siphoning of the contents.
Using the jar lifter, place jars of jam on a towel-lined counter and let sit undisturbed overnight (or at least 12 hours).
After 12 hours, remove the canning bands and check the seal. Wipe down jars to remove any sticky residue or water marks. Label and date the jars then transfer to the pantry.
The jam will last up to a year on the pantry shelf. Once opened, consume the jam within three weeks.

Notes

The larger pieces, the more prone you will be to “fruit float,” where the strawberries will float to the surface of the jam during the canning process. This is harmless, but it means you’ll need to stir your jam before eating it, and it doesn’t look as pretty in your jars.
You don’t want the water in your canner boiling, just bring it up to where it’s steaming and hold it there until you add the jars of jam.

Nutrition

Tried this recipe?We want to see! Tag @homesteadingfamily on Instagram.