Strawberry & Rhubarb Jam

Recipe by Lisa Clarice
READY IN: 45mins
YIELD: 6 jars


  • 7
    stalks rhubarb, diced (1.5 pounds, 3 cups)
  • 6
    pints strawberries (equals 5 to 6 cups mashed)
  • 2
    cups sugar (add more sugar for a sweeter jam)
  • 12
  • 5 -6
    teaspoons dry pectin (follow pectin instructions on package)


  • Dice rhubarb and place in pan over medium heat with 1/2 cup lemon juice.
  • Slice strawberries in quarters and then mash slightly. Measure out 5 to 6 cups of mashed berries and add to pan with rhubarb.
  • Stir. Let mixture come to a boil.
  • In separate bowl, mix together 2 cups sugar and 5 teaspoons pectin.
  • Add sugar/pectin mixture to the strawberry and rhubarb pan.
  • Stir together and let come to a boil - turn down heat and let cook for about 25 minutes.
  • Remove from heat and fill jars to 1/4" of top. Recipe makes six 8oz. jars.
  • Wipe rims clean and screw on 2-piece lids.
  • Submerge sealed jars into hot water at 200 degrees (or boiling) for 10 minutes. You will hear a "pop" sound once jars are removed from water - that is when the lids are sealed. Let cool on your kitchen counter.