top of page

Strawberry Rhubarb Jam

Yield: Approximately 10-12 pints


 10 cups of chopped rhubarb (approximately 7.5 pounds of stalks)

 20 cups of chopped strawberries (approximately 5-6 quarts)

 15 cups sugar

 5 lemons, zested and juiced

 5 packets liquid pectin


1. Wash your jars and rings and lay them out on a towel to dry. Place your lids in a small

saucepan and put over medium heat, so that the sealing compound softens in

preparation for canning.

2. In a large, non-reactive pot, stir the rhubarb, strawberries and sugar together off the

heat. Once the sugar has begun to dissolve, place pot on burner and bring to a boil.

3. Add the lemon juice/zest to the pot and let it bubble gently for approximately 15-20

minutes. As the jam cooks, use the back of a wooden spoon to mash any large

pieces of fruit. Add the pectin, stir to combine and let cook for a few more minutes.

4. At this point, dip a spoon in the jam and see how it coats the back of the spoon. You

can also try the saucer test. If you get a nice, even sheet, the jam is done. You can

also taste at this point, to see if you like the balance of flavors. Add a little more lemon

juice if you feel it needs additional brightening.

5. Pour into hot jars, wipe rims to remove any spillage and apply lids/rings.

6. Process in a hot water bath for ten minutes.

7. Remove from water and let cool. When jars are cool, remove rings and test seals.

Refrigerate any jars that didn’t seal and store the rest in a cool, dark place.

Recent Posts

See All


bottom of page