Description
This pectin-free strawberry rhubarb jam is sweet, tangy, and full of fresh summer flavor. Made with just four simple ingredients, it’s easy to prepare and perfect for canning, gifting, or spreading on toast.
Ingredients
Scale
- 4 ½ cups rhubarb, cut in ½ inch pieces
- 4 ½ cups strawberries, halved
- 4 cups white sugar
- ¼ cup bottled lemon juice
Instructions
- Combine rhubarb and sugar in a large heavy pot and let it stand for 2 hours.
- Stir in lemon juice and strawberries and bring the mixture to a boil, stirring to dissolve the sugar. Cook the jam at a full rolling boil until it thickens, stirring frequently to prevent scorching (approximately 20 minutes) until a candy thermometer reads 220°F at the center of the mixture.
- Remove the jam from heat and stir to skim off any foam.
- Sterilize your 8oz canning jars and fill them with the jam, leaving ¼ inch of headspace. Be sure to run a plastic knife along the inside of the jars to remove any air bubbles. Wipe the rims of the jars with a moist towel to remove any residue. Top with lids and screw on the bands.
- Using the water bath method, lower the jars into boiling water, ensuring that the water is at least one inch above the top of the jars. Bring the water back to a full boil and process for 10 minutes.
- Remove the jars from the pot and place them onto a thick towel to cool. Wait for 24 hours before storing, making sure each jar sealed by pressing the top of each lid with a finger, ensuring that the lid does not move up or down at all. Store in a cool, dry place for up to 1 year
- Prep Time: 15 minutes
- Cook Time: 30 minutes