Strawberry Rhubarb Jam Recipe | Easy Homemade Canning

[Melissa Norris]

This strawberry rhubarb jam recipe combines sweet, ripe strawberries with the bright tang of fresh rhubarb to create a thick, flavorful homemade jam. The fruit is cooked with lemon juice, sugar, and pectin, then processed in a boiling water canner for shelf-stable storage.

The result is a beautiful homemade preserve that captures the flavors of spring and early summer in every jar.

Quick Look at This Recipe​

• Recipe Name: Strawberry Rhubarb Jam Recipe
• Ready In: About 1 hour, plus cooling time
• Method: Boiling water canning
• Yield: Approximately 4 to 5 half-pint jars
• Calories: Approximately 50 calories per tablespoon
• Tools: Large pot, canning jars, lids and bands, jar lifter, canning funnel and boiling water canner
• Freezer Friendly: Yes, when prepared using an appropriate freezer jam method
• Dietary Info: Vegetarian, gluten-free
• Why You'll Love It: A sweet-tart homemade jam that preserves the delicious flavors of strawberries and rhubarb.
• ‍ Tip: Always use a tested recipe and follow the processing time recommended for your altitude and the specific pectin being used.

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What Makes This Recipe Unique?​

If you grow rhubarb, you know it provides an abundant harvest, so having recipes like strawberry rhubarb dump cake and canned rhubarb tucked away in your recipe box is a must.

While I love old-fashioned strawberry jam without pectin, the combination of strawberries and rhubarb also deserve a special place in my pantry. Here’s why you’ll love this strawberry rhubarb jam recipe, too:

• Preserves the harvest when strawberries and rhubarb are abundant.
• Sweet and tangy flavor combines two classic spring fruits.
• Lower in sugar than many traditional strawberry rhubarb jam recipes.
• Perfect for beginners who are learning how to make homemade jam.
• Makes a wonderful gift for family, friends, and neighbors.
• Shelf-stable when properly processed using a tested water bath canning method.
• Delicious in countless ways, from breakfast toast to baked goods.

Key Ingredients:​

A full ingredients list, including measurements, can be found in the recipe card below.

• Rhubarb - Fresh rhubarb provides the signature tart flavor that balances the sweetness of the strawberries and sugar. Dice the rhubarb into evenly sized pieces so it cooks consistently.
• Fresh Strawberries - Use ripe, flavorful strawberries for the best-tasting jam. Wash them thoroughly, remove the stems, and slice them before measuring. If you don’t grow your own, learn how to plant strawberries for next year.
• Bottled Lemon Juice - Lemon juice adds acidity and brightness to the jam. For shelf-stable canning recipes, use bottled lemon juice when the tested recipe specifies it because the acidity is standardized.
• Pectin - I use and recommend Pomona’s pectin.

How to Make Strawberry Rhubarb Jam​

Step 1: Prepare the Canning Equipment

Wash your jars and prepare your boiling water canner according to the manufacturer's instructions. Have your lids and bands ready.

Because processing requirements can vary depending on jar size, altitude, and the specific tested recipe being used, always confirm the appropriate processing time before beginning.

Step 2: Prepare the Fruit

Wash the strawberries and rhubarb thoroughly.

Remove the strawberry stems and slice the berries. Dice the rhubarb into small, uniform pieces.

Measure:

• 4½ cups diced rhubarb
• 4½ cups sliced fresh strawberries

Add the prepared fruit to a large, heavy-bottomed pot.

Step 3: Add the Lemon Juice, Pectin, and Butter

Stir the following ingredients into the fruit:

• 2 tablespoons bottled lemon juice
• 6 tablespoons low-sugar or no-sugar powdered fruit pectin
• ½ teaspoon butter

Place the pot over medium heat and stir as the fruit begins to release its juices.

Step 4: Add the Sugar

Gradually add:

• 6½ cups sugar

Add the sugar slowly, stirring continually to prevent scorching.

Continue heating and stirring until the mixture reaches a full rolling boil. A rolling boil continues boiling even when you stir it.

Step 5: Boil the Jam

Once the jam reaches a full rolling boil, continue cooking and stirring according to the directions for your specific pectin.

Pectin products vary, so following the manufacturer's instructions is important for achieving a proper set.

Step 6: Fill the Jars

Using a canning funnel, carefully ladle the hot jam into clean, prepared jars, leaving ¼” headspace.

Remove air bubbles if necessary and check the headspace again.

Wipe the jar rims with a clean, damp cloth to remove any food residue.

Apply the prepared lids and bands.

Step 7: Process the Jam

Place the jars into a boiling water canner, making sure the jars are covered by the amount of water recommended for your canner.

Bring the water to a full boil and process the jars for 10 minutes, adjusting for your altitude when necessary.

When the processing time is complete, turn off the heat and allow the jars to rest briefly before removing them.

Step 8: Cool the Jars

Using a jar lifter, remove the jars from the canner and place them upright on a towel or cooling rack.

Leave space between the jars and avoid tightening the bands or disturbing the jars while they cool.

Allow the jars to cool undisturbed for 12 to 24 hours.

Check the seals before storing.

Recipe Tips and Troubleshooting​

Use Ripe, Flavorful Fruit​

The flavor of your finished strawberry rhubarb jam starts with the fruit. Choose ripe strawberries with good flavor and firm, fresh rhubarb stalks.

Measure Fruit Carefully​

For consistent results, prepare the fruit first and then measure it. Large differences in the amount of fruit can affect how the jam sets.

Don't Double the Batch​

Unless your recipe has specifically been tested for a larger batch, make one batch at a time. Doubling jam recipes can interfere with cooking and setting.

Use a Heavy-Bottomed Pot​

Jam can scorch easily, especially once the sugar has been added. A heavy-bottomed pot helps distribute heat more evenly.

Expect the Jam to Be Hot​

Use caution when working with boiling jam. The mixture is extremely hot and can splatter.

Follow Tested Canning Instructions​

This is one area where we don't want to guess. Follow a current, tested canning recipe and adjust the processing time for your altitude when required.

Serving Suggestions​

This strawberry rhubarb jam recipe is one of those pantry staples you'll find yourself reaching for again and again. Spread it over old-fashioned buttermilk biscuits, a warm slice of homemade no-knead artisan bread, or freshly baked scones for an easy breakfast or afternoon treat.

It's also delicious spooned over pancakes or waffles (made with this time-saving homemade pancake mix), swirled into homemade yogurt (try this homemade Greek yogurt recipe), or use it with this homemade peanut butter recipe for a classic PB&J.

For something a little sweeter, try using your strawberry rhubarb jam as a filling for thumbprint cookies, cakes, or hand pies (aka this homemade Pop Tart recipe), or spoon it over vanilla ice cream.

And if you put up several jars during strawberry and rhubarb season, they make wonderful handmade Christmas gifts to tuck into a basket with a loaf of fresh bread.

Storing Strawberry Rhubarb Jam​

Pantry Storage: Once the jars have cooled completely and the seals have been checked, remove the bands if desired and store the sealed jars in a cool, dark, dry location.

Label each jar with the contents and date.

For the best quality, use home-canned foods within the recommended storage period for your preservation method.

Refrigerated Jam: After opening a jar, store it in the refrigerator and use it within the recommended time frame.

Always check the jam before eating. If you notice an off odor, mold, unusual appearance, or other signs of spoilage, discard the contents without tasting.

If a Jar Does Not Seal: If a jar fails to seal after cooling, refrigerate it and use it promptly, or follow a current tested procedure for reprocessing if applicable.

Do not place an improperly sealed jar on the pantry shelf.

FAQs
What is the best recipe for rhubarb jam?

The best rhubarb jam recipe balances rhubarb's natural tartness with just enough sweetness, and adding strawberries creates a flavorful strawberry rhubarb jam that's perfect for preserving the harvest.

Do you need pectin for strawberry rhubarb jam?

You don't necessarily need pectin for strawberry rhubarb jam, but using pectin makes it easier to achieve a consistent jam texture, especially when working with lower-sugar recipes.

Do you need to add lemon juice to strawberry rhubarb jam?

Frozen strawberries and rhubarb may work in some jam recipes, but follow a tested recipe specifically written for frozen fruit when possible. Frozen fruit can release additional liquid as it thaws, which may affect the consistency of the finished jam.

Can I Use Frozen Fruit?

Frozen strawberries and rhubarb may work in some jam recipes, but follow a tested recipe specifically written for frozen fruit when possible. Frozen fruit can release additional liquid as it thaws, which may affect the consistency of the finished jam.

Home Canning With Confidence​

If making this strawberry rhubarb jam recipe has you feeling excited to fill your pantry, but you still have questions or want to go deeper, I’ve got a resource you will absolutely love. Home Canning with Confidence is my step-by-step canning course designed to take the guesswork out of both water bath and pressure canning.

You’ll get video tutorials, printable checklists, safety tips, and over 65 safe, tested recipes so you can stock your shelves with wholesome, shelf-stable foods your family will enjoy all year long. It is perfect whether you’re a nervous beginner or just want to sharpen your skills in the kitchen.

Sign Up for Home Canning with Confidence Now

Other Posts You May Enjoy​

Strawberry Jam Without Pectin (Low Sugar Recipe)​

No Sugar Strawberry Jam Recipe​

Strawberry Rhubarb Dump Cake From Scratch​

Canned Rhubarb Recipe (Water Bath and Pressure Canning Instructions)​

Did you make this strawberry rhubarb jam recipe? If so, please leave a star rating in the recipe card below (this really helps me out)… then, snap a photo and tag me on social media @melissaknorris so I can see! I love getting a glimpse of what you all make in your kitchens.

Recipe​

Print

Strawberry Rhubarb Jam​

This easy strawberry rhubarb jam recipe combines fresh strawberries and tart rhubarb with just the right amount of sweetness. Learn how to make homemade strawberry rhubarb jam and preserve it for your pantry, then enjoy it on homemade bread, biscuits, pancakes, or toast all year long.
Course Condiment, Snack
Cuisine American
Keyword homemade strawberry rhubarb jam, Strawberry Rhubarb Jam, strawberry rhubarb jam recipe, strawberry rhubarb preserves
Prep Time 20 minutes minutes
Cook Time 20 minutes minutes
Canning Time 10 minutes minutes
Total Time 50 minutes minutes
Servings 4 Half Pint Jars
Calories 1410kcal
Author Melissa Norris
Cost varies

Equipment​

• 5 half-pint Mason jars with lids
• Large, heavy-bottomed pot
• wooden spoon
• Measuring Cups and Spoons
• Water-bath canner with rack I recommend this water-bath canner
• Half-pint canning jars You can find jars, lids, and rings from ForJars.
• Canning Tools This canning tool set provides everything you need.
• 1 Damp towel to wipe jar rims

Ingredients​

• 4.5 cups rhubarb diced
• 4.5 cups strawberries sliced
• 2 Tablespoons lemon juice always use bottled concentrate when canning
• 6 Tablespoons pectin I prefer Pomona's Pectin.
• ½ teaspoon butter I always use butter to keep the foam down, Grandma's orders
• 6.5 cups sugar original recipe uses 10 cups

Instructions​

• Before you begin cooking your jam, prepare jars by washing in hot soapy water and rinsing well.
• Bring a large stockpot of water to a boil and turn off the heat so it's ready once jars are filled.
• Place your fresh fruit in a large pot over medium heat.
• Stir in lemon juice, fruit pectin, and butter.
• Once juices begin to release, add sugar, 1 cup at a time. Stir constantly until the juice starts to simmer.
• Bring to a full rolling boil (which means it doesn't quit boiling when you stir) and cook and stir for 1 minute.
• Fill jars with the hot jam, leaving ¼-inch head space from the top rim of the jar.
• Wipe the rims with a damp towel and then place the lids on and screw the rings down to fingertip tight.
• Gently lower the jars into the pot of water (water bath canner), leaving a bit of space surrounding each jar. Add more hot water if needed until the water level is at least one inch above the jars. Bring water to a full boil, cover, and process for 10 minutes.
• Remove jars from the stockpot and place on a folded towel until cool.

Notes​

Recipe Tips and Troubleshooting:

• Use Ripe, Flavorful Fruit - The flavor of your finished strawberry rhubarb jam starts with the fruit. Choose ripe strawberries with good flavor and firm, fresh rhubarb stalks.
• Measure Fruit Carefully - For consistent results, prepare the fruit first and then measure it. Large differences in the amount of fruit can affect how the jam sets.
• Don't Double the Batch - Unless your recipe has specifically been tested for a larger batch, make one batch at a time. Doubling jam recipes can interfere with cooking and setting.
• Use a Heavy-Bottomed Pot - Jam can scorch easily, especially once the sugar has been added. A heavy-bottomed pot helps distribute heat more evenly.
• Expect the Jam to Be Hot - Use caution when working with boiling jam. The mixture is extremely hot and can splatter.
• Follow Tested Canning Instructions - This is one area where we don't want to guess. Follow a current, tested canning recipe and adjust the processing time for your altitude when required.

Serving Suggestions: This strawberry rhubarb jam recipe is one of those pantry staples you'll find yourself reaching for again and again. Spread it over old-fashioned buttermilk biscuits, a warm slice of homemade no-knead artisan bread, or freshly baked scones for an easy breakfast or afternoon treat. It's also delicious spooned over pancakes or waffles (made with this time-saving homemade pancake mix), swirled into homemade yogurt (try this homemade Greek yogurt recipe), or use it with this homemade peanut butter recipe for a classic PB&J. For something a little sweeter, try using your strawberry rhubarb jam as a filling for thumbprint cookies, cakes, or hand pies (aka this homemade Pop-Tarts recipe), or spoon it over vanilla ice cream. And if you put up several jars during strawberry and rhubarb season, they make wonderful handmade Christmas gifts to tuck into a basket with a loaf of fresh bread. Storing Strawberry Rhubarb Jam: Pantry Storage: Once the jars have cooled completely and the seals have been checked, remove the bands if desired and store the sealed jars in a cool, dark, dry location. Label each jar with the contents and date. For the best quality, use home-canned foods within the recommended storage period for your preservation method. Refrigerated Jam: After opening a jar, store it in the refrigerator and use it within the recommended time frame. Always check the jam before eating. If you notice an off odor, mold, unusual appearance, or other signs of spoilage, discard the contents without tasting. If a Jar Does Not Seal: If a jar fails to seal after cooling, refrigerate it and use it promptly, or follow a current tested procedure for reprocessing if applicable. Do not place an improperly sealed jar on the pantry shelf.

Nutrition​

Serving: 2Tablespoons | Calories: 1410kcal | Carbohydrates: 363g | Protein: 2g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 59mg | Potassium: 659mg | Fiber: 8g | Sugar: 334g | Vitamin A: 176IU | Vitamin C: 109mg | Calcium: 149mg | Iron: 2mg​

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