Strawberry Rhubarb Jam
Serves: makes four 8oz. jars
  • 2½ cups fresh rhubarb, chopped into ½ inch pieces (about 10 oz.)
  • 2½ cups fresh strawberries, hulled and quartered (about 11 oz.)
  • 3 cups granulated sugar*
  • 2 TBSP fresh lemon juice (about one lemon)
  • 2 TBSP powdered pectin**
  1. Place a small plate or saucer in the freezer before you begin, so that you can test the jam towards the end of cooking.
  2. (Optional) If you're planning on canning the jam, bring a large stock pot full of water to a boil, and cook your (clean and empty) jars and lids for several minutes to sterilize them. Remove the jars carefully using canning tongs, and set on a clean dish towel to dry. Keep the stock pot of water at the ready for sealing the jars.
  3. In a large pot (not aluminum, as it may react with the acids in the jam), combine the fruit, sugar, pectin, and half of the lemon juice. Place over medium heat, and cook until the strawberries have released their juices and the sugar has dissolved, stirring frequently to prevent the sugar from scorching.
  4. Once the sugar has dissolved, increase heat to high and bring to a rolling boil, skimming away any foam that appears at the surface. Boil for 5-10 minutes, or until the fruit has started to break down, stirring occasionally. To test the jam, spoon a small amount onto the saucer that's been chilling in the freezer. This will give you an idea of how thick the jam will be once it's cooled. If the jam sets up to your liking, it is done. If it's too loose, cook a few minutes longer and test again.
  5. Once the jam starts to set up to your liking, remove from the heat and stir in the remaining TBSP of lemon juice. If you prefer your jam to be less chunky, use the back of a spoon or a potato masher to crush the fruit.
  6. Carefully spoon the hot jam into the clean jars (a canning funnel is a big help, if you have one) leaving about ½ inch of head room in each jar. Once the jars are filled, wipe the rims with a damp paper towel to ensure a clean seal, and screw on the lids (or, if you're using weck jars, clamp the lids in place carefully).
  7. (Optional) if you want to preserve your jam, return the jars to the stock pot of boiling water, lowering them in carefully with canning tongs, and making sure the water is deep enough to cover the jars completely. Cover the pot with a lid and let the jars process in the water bath for about 6-8 minutes. Remove the jars and set them carefully onto a kitchen towel. Let sit at room temperature until completely cool. If using ball jars, the metal lids should make a "pop" or "ting" sound as they cool, and the bump in the center of the lid should not flex when pushed down on, letting you know the jars have properly sealed. If any jars don't seal completely, store these in the fridge and use within a few weeks. Jars that are properly sealed can be kept in a cool dark place for several months or more.
*I find Three cups of sugar to be the perfect amount, and makes a sweet, but still very brightly flavored jam. However, it is on the low side as far as jams go (many jams use more sugar than fruit). If you prefer your jam to be even sweeter, feel free to add more sugar according to your tastes. If you're not sure, start with three cups, then taste the jam when you let it cool on the saucer. If it isn't sweet enough, add more sugar to the pot, and let it dissolve completely before testing again.

**The amount of pectin used in this recipe creates a jam that sets up slightly, but isn't as firm as store bought jams. If you prefer a firmer jam, you can increase the pectin by another TBSP. If you prefer a looser jam, or want to avoid using pectin, you can omit it all together and cook the jam longer until it reduces and thickens slightly. (The reason I use pectin is it reduces the cooking time (my jam started to set after about 5 minutes of boiling), whereas a jam made without pectin will need boil significantly longer. Cooking the jam longer will reduce the overall yield, and can dull the flavor. If you don't have any pectin, you can try quartering a green apple and adding it to the jam at the beginning of cooking. This will impart some natural pectin, and you can remove it before spooning the jam into jars.)
Recipe by Will Cook For Friends at