Rhubarb week continues with this easy Strawberry-Rhubarb Jam. Have you ever made jam? It’s surprisingly easy, once you get past the whole lining-up-and-sterilizing-the-jars thing. And once you try homemade jam, you won’t go back for the store-bought stuff again!
An easy homemade strawberry-rhubarb jam that's thousands of times better than anything you'll find at the grocery store.
- 5 cups chopped strawberries and rhubarb
- 1 packet fruit pectin (1.75 ounce)
- 7 cups sugar
- 1/2 tsp butter
Mash the strawberries and combine with the rhubarb to measure 5 total cups. Add the fruit and the fruit pectin to a large deep pot, stir, and bring to a rapid boil, stirring frequently. (The boil should be strong enough that it continues even while you are stirring.) Add the sugar and butter and stir to combine. Bring once again to a rapid boil, stirring frequently. When the mixture is at a full roiling boil, let it boil for exactly one minute. Remove from heat and ladle into prepared jars. Wipe the mouth of the jars clean, put the lids on and screw on the bands (but not tightly). Process jars in boiling water or according to your canning bath directions. The lids should pop to seal. Keep sealed jam jars in a cool, dry place for up to one year. Refrigerate jam once it is opened.
This recipe should yield approximately 36 ounces of jam. So in other words, we filled three 8-ounce jam jars and two 6-ounce jam jars. If you eat it as fast as we do, it’ll be just about enough to make it through to October.
If you haven’t made jam before, relax! You can’t possibly go wrong. The “worst” thing that could happen would be that the jam didn’t set. If that’s the case, you’ll have a delicious strawberry-rhubarb syrup ready for pancakes or waffles. Alternatively, if your jars don’t seal properly, just put the jam in the fridge instead of letting it sit in the pantry. It’s all OK!