Home Canning Strawberry Rhubarb Jam Recipe

Last month we came across a bargain buy on fresh strawberries at our local farmer’s market that we couldn’t resist. We bought 4 pounds of strawberries and used half of them to make this delicious homemade jam. While at the market we picked up 4 stalks of Rhubarb at a good price too.

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This strawberry rhubarb jam recipe is from the Ball Blue Book on home canning. You’ll need a water bath canner, basic home canning supplies half-pint glass mason jars and other ingredients to make it. Once completed it will make approximately 6 half-print jars of jam.

Strawberry Rhubarb Jam Recipe

2 cups crushed strawberries (about 1 1/2 to 2 pounds)
2 cups chopped rhubarb (about 3 to 6 stalks)
6 Tbsp. Ball Classic Pectin
1/4 cup lemon juice, fresh or bottled
5 1/2 cups granulated sugar

Prep: Wash strawberries and rhubarb under cool running water, drain. Remove stems and caps from strawberries. Crush berries one layer at a time using a potato masher. Measure 2 cups crushed strawberries. Remove leafy tops and root ends from rhubarb. Chop rhubarb into 1/2″ pieces. Measure 2 cups chopped rhubarb.

Cook: Combine strawberries, rhubarb, Ball Classic Pectin, and lemon juice in a large pot stirring to blend in the pectin. Bring mixture to a boil over medium-high heat. Add the granulated sugar, stirring until sugar dissolves. Return mixture to a rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam if necessary.

Fill: Ladle hot jam into a hot jar, leaving 1/4″ headspace. Remove air bubbles. Clean jar rim. Center lid and adjust band to fingertip-tight. Place jar on the rack elevated over simmering water in a boiling water bath canner. Repeat until all jars are filled.

Process: Lower the rack into simmering water. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner and bring water to a rolling boil.  Process half-pint jars for 10 minutes. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner, do not retighten bands if lose. Cool for 12 hours. Check seals. Label and store jars.

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