Go Back
Photo Credit: Amy Bronee

Strawberry Rhubarb Jam

Amy Bronee
Juicy strawberries and tart rhubarb go hand in hand and taste like sunny summer days in the garden. This jam is perfect for filling blind-baked tart shells and spooning over banana pancakes or waffles with whipped cream. Save a spot for a pretty jar of this jam in your picnic basket, right between the scones and the wine. MAKES SEVEN 250 ML (1 CUP) JARS
Print Recipe Pin Recipe
Course Preserve

Ingredients
  

  • 1 1/2 lb 675 g strawberries
  • 1 lb 450 g rhubarb stalks
  • 1 package 57 g regular pectin powder
  • 6 cups 1.5 L granulated sugar

Instructions
 

  • Rinse the strawberries under cool running water. Hull the berries, discarding the stems and leaves. Crush the strawberries with a masher in a large, heavy-bottomed pot (you should have about 2 1/2 cups/625 mL of crushed berries).
  • Rinse the rhubarb under cool running water. Chop into 1/2 -inch (1 cm) pieces and add them to the berries.
  • Stir in the pectin powder. Bring to a full boil over high heat, stirring frequently. Reduce the heat to medium and stir in the sugar. Once the sugar dissolves, increase the heat to high and bring the jam back to a hard boil. Maintain a full boil for 1 minute. Remove from the heat. Skim off and discard any foamy scum.
  • Ladle into 7 clean 250 mL (1 cup) jars, leaving a 1/4 -inch (5 mm) headspace.
  • Follow the manufacturer’s instructions on the packaging for preparing lids for processing. Position new flat lids over the clean jar rims and secure in place by twisting on the screw bands just until fingertip tight. Not too tight—some air will need to escape during processing.
  • Place jars in water bath canner, covered by at least 1-inch (2.5 cm) boiling water. Cover canner and process for 15 minutes. Start timing when water in canner returns to full boil. When the processing time is up, turn off the heat and remove the canner lid. Leave the jars in the canner for 5 more minutes.
  • Remove processed jars from the canner and leave to cool for 12 to 24 hours. Do not tighten the screw bands while the jars are cooling. Once the jars are fully cooled, press the middle of each lid to check for a vacuum seal. If the centre of the lid is suctioned down, your jar has fully sealed.

Notes

TIP Fresh garden strawberries and rhubarb can be chopped and frozen for making jam another day. Spread on a baking sheet and freeze before transferring to freezer bags or containers. Allow to thaw before making jam. You do not need to drain off any juices.