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Strawberry-Rhubarb Jam

This is from the Ball Blue Book. It's easy and a great way to use up that rhubarb. Make plenty because it will disappear fast. With jams and jellies it is always a good idea to do each batch separatly. Cooking times are just a guess.

Ready In:
40mins
Yields:
Units:

ingredients

directions

  • Combine strawberries, rhubarb, lemon juice and pectin in a large saucepot.
  • Bring to a boil over high heat.
  • Add sugar, stirring until dissolved. Return to a rolling boil.
  • Boil hard 1 minute, stirring constantly.
  • Remove from heat.
  • Skim foam if necessary.
  • Ladle hot jam into hot jars, leaving 1/4 inch headspace.
  • Adjust two-piece caps.
  • Process 10 minutes in water bath.
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RECIPE MADE WITH LOVE BY

@Keolani
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@Keolani
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"This is from the Ball Blue Book. It's easy and a great way to use up that rhubarb. Make plenty because it will disappear fast. With jams and jellies it is always a good idea to do each batch separatly. Cooking times are just a guess."
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  1. Debbie R.
    Mixture didn't set properly. Made two batches with the same results. It'll make good pancake syrup but not a jam. Expensive experiment.
    Reply
  2. mslindy
    The best one!!! I use juice from a lemon and it is super!
    Reply
  3. Dixie from Kansas
    I searched several recipes and came back to make this one because it looked like the best. Another reviewer said her Ball book (perhaps a different edition) had a different amount of strawberries. I like the tartness of rhubarb so I added 3 cups strawberries and 3 cups rhubarb. I also cooked the berries, rhubarb and lemon juice for about 10 min--added the pectin and brought back to a hard boil for 1 min and added the sugar and brought back to a hard boil for 1 minute again. The finished product was the perfect ratio of rhubarb to strawberry for me. Thanks for sharing!
    Reply
  4. BothFex
    Perfect! Used the juice of half a lemon, didn't bother measuring and added 1 teaspoon of ginger pulp. Soooooo good!
    Reply
  5. CookingSandefer
    I have waited a year to review this recipe - just to be sure. We love it. I followed the directions exactly. I made several batches last year. This year I'm going to try it without pectin and letting it simmer longer.
    Reply
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