As a child, my favourite jam without question was strawberry jam. I loved my grandma’s homemade jam, and I slathered it thick on fresh slices of homemade bread. However, once I became an adult, strawberry jam kind of tasted… bland. I wondered how I loved it so much as a kid, but not as an adult?

Then I added rhubarb to my strawberry jam and everything changed.

It’s a funny thing when you add rhubarb. You can make strawberry rhubarb jam with mostly rhubarb and only a few strawberries, and it will still taste like strawberry… only better! Rhubarb adds just enough of a sweet tang to keep adult tastebuds happy, and kid tastebuds are none the wiser.

Thinking back, I wonder if my grandma added rhubarb and just never told me?

Delicious strawberry rhubarb jam made with pectin using water bath canning.

Related: 28 Hardy Fruits You Can Grow in Zone 2 & 3

BEFORE YOU MAKE YOUR FIRST JAR OF JAM

If you’re new to making jam, you can watch how I make peach jam below! The recipe is obviously different, but the whole canning process is the same. Just ignore the frizzy hair, messy kitchen, crying baby, and silly seven-year-old. Or don’t, and let them encourage you that you’ve totally got this, even if you’re a beginner.

And if you find this video helpful, you’ll want to bookmark the posts below for everything you need to know about canning, including what you’ll need to get started, links to some of my favourite recipes, and my tips and tricks for easy at-home canning every time:

Now, after all that, on to the recipe!

Strawberry Rhubarb Jam

Yield: Approximately 6 small jars

Ingredients

4 cups chopped rhubarb
2 cups sliced strawberries
5 cups white sugar
1 tbsp lemon juice
1 package pectin

Instructions

Chop rhubarb into small pieces, and core and slice strawberries.
Sterilize jars you'll be using for canning be either boiling for 10 minutes, running through a bottle sterilizer, or cooking in the oven for 10 minutes at 275 degrees Fahrenheit. Boil the lids and rings in water for 10 minutes.
Cook rhubarb, strawberries, sugar and lemon juice in a tall pot. Mash with a potato masher as fruit softens.
Cook on medium high heat, stirring frequently. Add the pectin when the mixture boils.
The pectin package says to boil for one minute, but I frequently find that my jam never sets with that short of a boil. I suggest boiling for 3-5 minutes.
Turn off heat and pour jam into sterilized jars, leaving 1/4 inch headspace..
Clean off any spillage on the rims with a clean cloth.
Put on lids and secure with rims. Boil in water for 10 minutes. The water must be at least 1 inch over the top of the jars.
Remove after 10 minutes and set jars on a clean towel. Do not tilt the jar as you remove it, as that could compromise the seal. Do not move jars for 24 hours.
If you have any jars that don't seal, or a jar with too much headspace, put it in the fridge and use that one first.

Notes

If you live at a higher altitude, you will need to boil everything for longer to sterilize it. Please consult this guide.

Want even more jam recipes? Check out my recipes for Gooseberry Jam, Saskatoon Berry Jam, and Peach Jam!

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WANT SOME MORE SIMPLE HARDY FRUIT RECIPES?

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Comments

Kara

Thank you for publishing this recipe. I've made it three times this year with great results each time. I didn't change anything with the recipe. I didn't water bath the jam, but inverted the jars upon filling. All sealed except one, oh darn, I must use it soon. :-)

- Kristen Raney
  
  Oh I'm so glad its been working for you. Thanks for letting me know!
  
Toni

How do I store these? And about how many jars does it make? I have a whole bunch of rhubarb to use but don't want to get over my head!

Larissa

This was my first canning recipe, and it turned out wonderfully! We grow so much rhubarb and strawberries that it was the perfect recipe. Thank You!

Lydia

When do you add the sugar?

- Kristen Raney
  
  You add it at the very beginning to cook with the fruit.
  
Kaylene Cartney

Does this jam need to be refrigerated - even after canning or can it sit on a shelf?

- Kristen Raney
  
  It can sit on a shelf until you open it, then once opened it needs to live in the refrigerator.
  
Donna

Do I need to make adjustments if using liquid pectin?

- Kristen Raney
  
  I don't think so.
  
Noah

So I'm guessing this is made with liquid pectin since it is added after the mixture boils. Could this be made with powdered pectin instead? And just add it at the beginning then bring to a boil and add sugar?

- Kristen Raney
  
  Yes, absolutely!
  
Noah

HI, so I've made this Jam already and it turned out excellent. I was wondering if you could replace the Strawberries & Rhubarb in this, with all peeled Pears? I read that Strawberries & Rhubarb are low pectin and so are pears. Would I need to cut down or raise the sugar?

- Kristen Raney
  
  I'm so glad my recipe worked well for you! I think it might be better to search out a pear jam recipe, you'll be happier with the results!
  
Victoria

Thanks for this easy to follow recipe. First time making jam and it was a success (and has given me some confidence)! Been following your YouTube channel as well. Keep up the good work. :)

dalelyn

what type of pectin one box powdered or one pouch liquid or one package 2 pouch's of liquid pectin I just need to be sure. I hate re doing because I miss read the directions thankx

David

This is my first time growing rhubarb and making this type of jam. I searched for a simple recipe and it is the perfect one. Sweet with just enough strawberry to not overtake the rhubarb. Thank you Kristen

Paula

Is a pack of pectin the same as a pack of liquid certo?

Barbara Coffman

Thank you so much for the recipe, I used it in July 2022 and am now making another batch (September). It’s so good! I do want let you know that #2 of your instructions (Sterilize jars you'll be using for canning be either boiling for 10 minutes, running through a bottle sterilizer, or cooking in the oven for 10 minutes at 275 degrees Fahrenheit. Boil the lids and rings in water for 10 minutes. )does not reflect the USDA recommendations regarding safe canning. Canning jars should never be put in an oven, they aren’t designed for dry heat and doing so could cause cracks which would compromise the seal. Also, it is no longer advised to boil the lids, this can cause the rubber to soften too much and again, it could cause the seal to fail over time. Again, I love this recipe and really appreciated your concise, informative blog.

Homemade Strawberry Rhubarb Jam with Pectin