Go Back
Strawberry rhubarb jam

Strawberry Rhubarb Jam- A Classic Summer Favorite

Strawberry rhubarb jam is more than just a delicious spread—it’s a sweet-tart tradition that’s been a favorite at breakfast tables and filling pantry shelves for over a century. With its vibrant flavor, rich history, and simple ingredients, it’s no wonder this classic jam has stood the test of time.
Print Recipe Pin Recipe
Ingredients Equipment Method

Ingredients
  

  • 2 lemons juice and peel
  • 1 box Pomona's Universal Pectin
  • 1/2 cup filtered water
  • 8 cups diced rhubarb
  • 12 cups sliced strawberries
  • 2 cups sugar

Equipment

  • 1 water bath canner
  • 1 large pot
  • 1 wooden spoon
  • 1 knife and cutting board
  • 12-16 8oz mason jars with lids
  • 1 lemon juicer and peeler

Method
 

  1. Wash and rinse jars in hot water.
  2. Prepare calcium water. Put 1/2 teaspoon calcium powder and 1/2 cup water in a lidded jar. Shake well.
  3. Prepare fruit. Measure 8 cups of chopped rhubarb and 12 cups of destemmed strawberries.
  4. Add the juice and peel of two lemons.
  5. Add strawberries, rhubarb, lemon juice, lemon peel, and calcium mixture into a large pot.
  6. Open pectin packet and add half the packet to 2 cups of sugar and mix together.
  7. Pour sugar mixture into the pot and bring everything to a boil. Stir vigorously until the pectin mixture dissolves.
  8. Fill jars to 1/4″ of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes.
  9. Remove from water and let cool.
  10. Make sure to check seals before storing!!