Easy and delicious strawberry rhubarb jam recipe! I make this fruity jam recipe with equal parts strawberry and rhubarb! This incredible fruity and slightly tart jam is perfect as a topping for waffles, crepes, pancakes and toast! Also, try it as a filling for cakes or cupcakes, or over spoon it over a slice of classic cheesecake! This strawberry jam is especially great to make in the springtime when both strawberries and rhubarb are in season! Use my recipe to make conventional jam or freezer jam!
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Making Conventional Jam
This strawberry rhubarb jam can be made as a freezer jam or as a conventional, preserved jam. For making a conventional jam, you’ll need to follow a few extra steps to ensure that the jam is safely and properly canned. Make sure to sterilize the jars and lids with boiling water. Be very careful when doing this because the glass jars will get very hot! I recommend using oven mitts to handle the jars. Watch my video recipe to see how it’s done!
- Make sure to cook the jam for a minimum of 10 minutes to kill any bacteria.
- Fill the jars almost to the top, leaving about 1-1/2 cm of room at the top. Wipe the jam off the rim of the jar with a clean towel to ensure a good seal! Close the jars tightly and invert them onto your countertop.
- As the strawberry jam cools, the lid will seal itself tightly. Allow the jars to stand inverted for 2 to 4 days, then remove the screw lid and wipe the jars clean with a wet towel.
Making Freezer Jam
You can also use this recipe to make freezer jam or refrigerator jam. This type of jam isn’t preserved so it needs to be refrigerated. For freezer jam, you’ll need to use freezer-safe plastic jars; glass jars can expand and break. Here are some more tips for making this strawberry rhubarb jam for freezing!
- Reduced sugar – you can reduce the amount of sugar if you are not preserving the fruit jam. You can reduce the sugar down to 1 cup from 2 1/2 cups.
- Once the jam is done cooking, cover the pot and allow the jam to cool before filling your freezer jars.
- Make sure to sanitize the freezer-safe jars just like for conventional jam – with boiling water.
- Leave a little bit of room at the top of the jars to allow room for expansion. This jam will last in the freezer for 1 year.
Types of Pectin
Whether you are making conventional or freezer jam, you can add pectin to thicken the jam. However, you MUST add pectin when making conventional jam! Pectin is a natural thickener and comes in powder form and liquid form. I used this specific liquid pectin by Certo.
- Make sure to follow the instructions on your pectin box!! There are different strengths of pectin and some require different amounts of sugar. There are even low-sugar pectin varieties, if you want to make a low-sugar jam.
- Premeasure the strawberries and rhubarb to get the right ratio of sugar and pectin required.
Enjoyed this jam recipe? Check out some of my other recipes you’re sure to enjoy!
- Strawberry Rhubarb No-Bake Cheesecake – use this jam with my cheesecake recipe, replacing the rhubarb jam with this recipe!
- Strawberry Rhubarb Cake – Victorian sponge cake with whipped cream and jam!
- Easy Lemon Curd – this zesty lemon filling is also delicious on toast!
- Strawberry Tiramisu Cake – the best ever, no-bake strawberry cake!
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Strawberry Rhubarb Jam (video)
- 3 cups diced strawberries
- 3 cups diced rhubarb
- 2 1/2 cups granulated sugar
- 1 1/2 ounce liquid pectin, read more info below
- glass jars, or freezer-safe jars
- This recipe can be increased and used for larger batches of jam! Just follow the same ratio of sugar to fruit to pectin. Make sure to follow the instructions on the back of your pectin box to determine the sugar to fruit to pectin ratio. I used Certo Liquid Pectin, regular strength. Liquid, powder or low-sugar varieties can be used.
- Dice the strawberries and rhubarb into pea-sized pieces. Make sure to measure the fruit as you add it into a medium-sized pot. Add the sugar and pectin to fruit and use a spatula to combine everything together. Bring the fruit to a boil over medium-high heat, then reduce the heat to medium-low and simmer for a minimum of 10 minutes. As the jam cooks, use a spoon to skim off any foam that forms on the surface and discard.
- As the jam cooks, prepare your jars and lids. For conventional jam, use glass jars; for freezer jam, use freezer-safe plastic jars that are shatter resistant. Place the lids into a bowl filled with boiling water and let stand. To sanitize the jars, rinse them with boiling water 2 to 3 times. Invert the jars onto a clean towel and let the water drain. Sanitize both glass and plastic jars! Watch my video recipe to see how it's done!
- For conventional jam: Once jam is cooked, use a small ladle to transfer it into the sanitize jars. Fill the jars almost to the top, leaving about 1 to 2 cm of space at the top. Next, use a clean towel or paper towel and clean up any jam that settled onto the lip of the jar. Use tongs to lift the lids out of the boiling water, place on top and secure with a screw lid. Invert the jars of jam onto your counter and let them sit for 2 to 4 days. As the jam cools, the lid will self-seal. Once the jam is sealed, remove the screw lid, wipe down with a clean towel to prevent rust and re-secure. Store in pantry away from sunlight or heat.
- For freezer jam: once the jam is cooled, cover the pot with a lid and allow it to cool at room temperature. Once slightly cooled, fill the jars almost to the top, leaving about 1 to 2 cm of space at the top. Next, use a clean towel or paper towel and clean up any jam that settled onto the lip of the jar. Secure with a lid and place into the refrigerator to cool completely. Once cooled, transfer into the freezer. Jam can be frozen for up to 1 year.