Ingredients
Scale
- 4 ¼ cups diced rhubarb
- 4 ¼ cups sliced fresh strawberries
- 2 tablespoons lemon juice
- 2 (1.75 ounce) packages powdered fruit pectin
- ½ teaspoon butter (optional)
- 10 cups white sugar
- 12 half-pint canning jars with lids and rings
Instructions
- Gather all your ingredients before you start.
- Place rhubarb, strawberries, lemon juice, pectin, and butter into a large kettle over medium heat. Stir and bring to a boil. Add sugar one cup at a time, stirring constantly until dissolved and juice begins to form. Increase heat to medium-high, bring to a rolling boil, and cook while stirring for 1 minute. Skim off any foam.
- Sterilize your jars and lids in boiling water for at least 5 minutes. Use a jelly funnel and ladle to pack the hot jam into the jars, filling to within ¼ inch of the top. Run a thin spatula around the inside of each jar to release air bubbles. Wipe the rims clean with a damp paper towel, then top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring to a boil over high heat, then lower the jars in carefully using a jar holder. Leave 2 inches of space between jars. Add more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
- Remove jars from the pot and let them rest several inches apart for 12 to 24 hours. Press the center of each lid to confirm it does not flex up or down. Remove the rings and store jars in a cool, dark place.
Notes
- Use fresh, ripe strawberries for the best flavor and color.
- The butter is optional but helps reduce foam during cooking.
- Do not skip the sterilization step. It keeps your jam safe for long-term storage.
- Make sure lids are properly sealed before storing. Any unsealed jars should be refrigerated and used within a few weeks.
- Sealed jars can be stored for up to 1 year in a cool, dark place.
- Once opened, refrigerate and use within 3 weeks.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Canning
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 89 kcal
- Sugar: 22 g
- Sodium: 1 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 0.3 g
- Protein: 0.1 g
- Cholesterol: 0 mg