Strawberry Rhubarb Jam

Recipe by Dannygirl
READY IN: 25mins


  • 3
    cups strawberries, crushed (can be frresh or frozen)
  • 2
    cups rhubarb, sliced (can be fresh or frozen)
  • 7
    cups sugar
  • 1
    (3 ounce) box liquid fruit pectin


  • Let jars, rims and lids stand in hot water until they are ready to be filled.
  • Measure the Strawberries and Rhubarb into a 6-8qt saucepan.
  • Stir pectin into fruit.
  • Bring to a rolling boil.
  • Using a blender wand or hand masher break up the rhubarb.
  • Add sugar.
  • Return to a full boil and boil 1 minute.
  • (It will increase in size.).
  • After 1 minute of boiling, remove from heat and immediately ladle into jars leaving space of 1/8" at the top.
  • Put rims and seals on jar and tighten as much as possible.
  • Invert jars for 5 minutes then turn upright.
  • Let sit for 24 hours before serving.