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strawberry rhubarb jam

Strawberry Rhubarb Jam


  • 4 ½ cups of rhubarb cut in ½ inch pieces
  • 4 ½ cups strawberries halved
  • 4 cups of white sugar
  • ¼ cup bottled lemon juice


  1. Mix rhubarb and sugar in a large heavy pot and let stand for 2 hours.
  2. Stir in lemon juice and strawberries and bring the mixture to a boil, stirring to dissolve sugar. Cook jam at a full rolling boil until thickened, stirring often to prevent scorching (approximately 20 minutes) until a candy thermometer reads 220°F at the center of the mixture.
  3. Remove jam from heat and stir to skim off any foam.
  4. Sterilize your 8oz canning jars and fill them with the jam, leaving ¼ inch of head space. Be sure to run a plastic knife along the inside of the jars to remove any air bubbles. Wipe the rims of the jars with a moist towel to remove any residue. Top with warm lids and screw on rings.
  5. Using the water bath method, lower the jars into boiling water, making sure that the water is at least one inch above the top of the jars. Bring the water back to a full boil and process for 10 minutes.
  6. Remove the jars from the pot and place onto a thick towel to cool. Wait for 24 hours before storing, making sure each jar sealed by pressing the top of each lid with a finger, that the lid does not move up or down at all. Store in a cool, dry place for up to 1 year.

Recipe Notes

Recipe courtesy of Old World Garden Farms