Easy recipe for strawberry rhubarb jam - perfect for the spring and summer!
2 1/2cupsgranulated sugar
1 1/2ounceliquid 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:
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:
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.