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Strawberry Rhubarb Jam
Strawberry rhubarb jam combines some of the best flavors of spring into one delightful preserve.
👥 40 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 15 min🔥 Cook: 45 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●colander
📝 Preparation Steps
1
Cut off the leaf and root end of the rhubarb stalk, then wash the stalk under cool water.
rhubarb (diced, approximately 2 lbs.)6 cups
2
Dice the rhubarb into ½” pieces to get approximately 6 cups of diced rhubarb.
rhubarb (diced, approximately 2 lbs.)6 cups
3
Rinse the strawberries, cut off the green tops and center core if necessary, and remove any brown or soft spots. Dice the strawberries to get approximately 3 cups.
strawberries (diced, approximately 1 lb.)3 cups
4
Place the rhubarb, strawberries, sugar, and ½ cup water into a large pot.
rhubarb (diced, approximately 2 lbs.)6 cupsstrawberries (diced, approximately 1 lb.)3 cups
5
Cook the fruit and sugar mixture until the juices cover the fruit, approximately ⏱️ 10-15 minutes.
6
Place a colander over a large bowl, and pour the fruit mixture into the colander. Capture the drained juices in the bowl, stirring the fruit gently, allowing additional juice to flow through.
7
Pour the juice back into the pot, and reserve the fruit pulp for later, continuing to capture any juices that drain off.
8
Cook the juice over medium-high heat until boiling, stirring frequently. Continue to boil until the juice is reduced to about 1½ cups, stirring occasionally for approximately ⏱️ 20 minutes.
9
Carefully add the retained fruit pulp from the colander, any additional captured juices, and ¼ cup of freshly squeezed lemon juice into the boiling juice.
10
Reduce heat to medium-high and simmer, stirring frequently.
11
Cook the jam until it nears the gel stage, which should take approximately ⏱️ 15 minutes.
12
Test the jam to see if it has reached the gel stage by using the cold plate test until the juices no longer run on the plate, providing a fairly firm set.
13
Remove the jam from the heat, skim off as much foam as possible, and gently stir the jam mixture for about a minute to ensure the fruit pulp remains distributed within the juice.
14
Ladle or pour the jam into prepared jars or containers.
15
If canning, process in a water bath canner for ⏱️ 10 minutes (or ⏱️ 15 minutes if above 6,000 feet in elevation).
Nutrition Facts
calories
46 kcal
fat Content
0.1 g
serving Size
1 serving
fiber Content
1 g
sugar Content
11 g
sodium Content
1 mg
protein Content
0.2 g
carbohydrate Content
12 g
saturated Fat Content
0.01 g
unsaturated Fat Content
0.05 g
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