Description
This Easy Strawberry Rhubarb Jam with Pectin is a delicious homemade preserve bursting with sweet strawberries and tangy rhubarb. Using fruit pectin helps the jam set perfectly every time, making it ideal for spreading on toast, biscuits, pancakes, or gifting to family and friends.
Ingredients
Scale
Ingredients
- 4 cups fresh strawberries, hulled and crushed
- 3 cups fresh rhubarb, finely chopped
- 5 cups granulated sugar
- 1 package (1.75 oz) powdered fruit pectin
- 1/4 cup fresh lemon juice
- 1/2 tsp unsalted butter (optional, helps reduce foaming)
Instructions
Instructions
- Prepare the fruit: Wash, hull, and crush the strawberries. Finely chop the rhubarb and place both fruits into a large saucepan.
- Add the pectin: Stir in the powdered pectin and lemon juice. Bring the mixture to a full rolling boil over high heat, stirring constantly.
- Add the sugar: Stir in all the sugar at once along with the butter, if using. Return the mixture to a full rolling boil and cook for exactly 1 minute while stirring continuously.
- Skim and fill jars: Remove from the heat and skim off any foam. Carefully ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace.
- Seal and cool: Wipe the jar rims clean, apply lids, and process in a boiling water bath for 10 minutes if canning, or cool completely and refrigerate for immediate use.
Notes
Always use fresh powdered pectin for the most reliable set. Refrigerated jam will keep for up to 3 weeks, while properly canned jars can be stored in a cool, dark pantry for up to 1 year. The flavor deepens after a day or two of resting.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 45
- Sugar: 11g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: easy strawberry rhubarb jam with pectin, homemade strawberry rhubarb jam, rhubarb jam recipe, fruit preserves, spring jam recipe, canning recipe
