Strawberry Rhubarb Jam Recipe

This incredibly easy Strawberry Rhubarb Jam recipe from the Ball Blue Book is a fantastic way to use up your summer harvest! The vibrant flavor combination is irresistible, and this recipe makes plenty—because it'll disappear quickly! Discover the perfect balance of sweet and tart in every spoonful. We recommend making each batch separately for optimal results.

Prep Time 20 mins
Cook Time 40 mins
Calories 778.4 kcal
Protein 2g
Rating 4.4 (7 Reviews)
Strawberry Rhubarb Jam 17

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Strawberry Rhubarb Jam

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How to Make Strawberry Rhubarb Jam

  1. Combine 4 cups crushed strawberries, 4 cups chopped rhubarb, 1/4 cup lemon juice, and 1 pouch (1 3/4 oz) liquid pectin in a large, heavy-bottomed saucepan.
  2. Bring mixture to a full rolling boil over high heat, stirring constantly.
  3. Stir in 7 cups granulated sugar, ensuring it dissolves completely. Continue stirring.
  4. Return to a rolling boil and boil hard for exactly 1 minute, stirring constantly to prevent scorching.
  5. Remove from heat immediately.
  6. Skim off any foam that may have formed on the surface.
  7. Ladle the hot jam into sterilized half-pint jars, leaving 1/4 inch headspace.
  8. Adjust two-piece lids and rings.
  9. Process jars in a boiling water bath for 10 minutes (adjust processing time based on your altitude; consult your canning guide for specifics).
  10. Remove jars and let them cool completely. Listen for the satisfying 'pop' as the jars seal.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

753g

Fat

0g

Carbs

66g