Since the rhubarb was growing like crazy in the garden, I decided it must be time to start canning. Strawberry-Rhubarb jam has been my favorite jam since I was a kid and oddly, I haven’t made it since the first year I started canning.
I didn’t have a go-to recipe to use and when searching the web, I found that pretty much all of the recipes I came across either had a TON of sugar added (like 8 or more cups, isn’t that nuts?!) or used liquid/powdered pectin. One even used strawberry jello instead of real strawberries <gag>. So, I experimented and the results were great.
- 4 cups of chopped rhubarb
- 5 cups of quartered strawberries
- 1/4 cup fresh squeezed lemon juice
- 1 cup of filtered water
- 3 cups of organic sugar (or 2 cups of raw honey)
Once you have all of your ingredients ready, toss the strawberries into a heavy-bottomed sauce pan and use a potato masher to smash up the berries. Then toss in all of the remaining ingredients.
Heat to a boil and cook over medium-high heat for 15-20 minutes. You must stir often to avoid burning the sauce.
Transfer to hot sterile jars, leaving 1/4 to 1/2 inch head space, and seal. Process in a water bath for 10 minutes. If the jam is going to be eaten right away, don’t bother with processing and just refrigerate.
For more inspiration on how to use up your rhubarb, here is the rhubarb and apple jam recipe I created last spring!