Description
Classic strawberry rhubarb jam with pectin is a sweet and tangy homemade preserve made with fresh strawberries, tart rhubarb, sugar, and pectin for the perfect spreadable texture. This easy homemade jam recipe is beginner-friendly and perfect for toast, biscuits, desserts, and breakfast recipes.
Ingredients
– 1 tsp butter (optional)
– 6 1/2 cups white sugar
– 1 packet pectin crystals
– 4 1/2 cups mashed strawberries
– 1 1/2 cups chopped rhubarb
Instructions
1. Sterilize clean glass jars in a 225°F oven for 10 minutes and keep warm.
2. Simmer lids and rings in hot water until needed.
3. Mash strawberries and chop rhubarb into small pieces.
4. Combine strawberries, rhubarb, and pectin in a large pot.
5. Bring mixture to a full rolling boil over high heat while stirring constantly.
6. Add sugar all at once and stir vigorously.
7. Return mixture to a rolling boil that cannot be stirred down.
8. Add butter if desired to reduce foam.
9. Continue boiling until mixture reaches 220°F.
10. Boil for exactly 1 additional minute.
11. Remove from heat and stir for 5 minutes.
12. Ladle hot jam into sterilized jars leaving 1/4 inch headspace.
13. Seal jars with lids and rings.
14. Let jars cool for 12–24 hours until fully sealed.
Notes
– Frozen strawberries should be thawed and drained before measuring.
– Properly sealed jars can last up to 18 months in a cool dark pantry.
– Refrigerate opened jars and use within 3–4 weeks.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Jam
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 6–8 jars
- Calories: 55 kcal
- Sugar: 13g
- Fat: 0g