This jam recipe includes equal parts rhubarb, strawberries, and the brightness of lemon zest, and makes an even 8 jelly jars.

Rhubarb jams of any sort are very hard to find in stores or in local markets, making this yet another homestead special for me (one, I’d rather not miss out on too, since it’s so delicious!)

Here I go into tools you need, ingredients, and instructions on how to water bath can Strawberry Rhubarb Jam with Lemon, right at home.

1. Strawberry Rhubarb Jam Recipe with Pectin
2. Ways to Use Jam Beyond Toast
3. Video
4. That’s It!

Strawberry Rhubarb Jam Recipe with Pectin

Harvesting Rhubarb

I am sure someone around has overgrown rhubarb that needs to be harvested, if you don’t have your own plants yet.

But growing rhubarb at home is easy, since they are disease resistant and come back stronger each year. You need to skip harvesting its first year, since it needs to build its roots.

After 4th of July, you must stop harvesting all together. It’s need several weeks to prepare for winter.

Pull, never cut rhubarb. And look for stiff stalks. Soft ones are far too gone. Always cut the leaves off, since they are poisonous.

Tools you need

• Water Bath Canner
• Jelly Jars (half pint jars) with lids and bands
• Dutch oven or large stockpot

Ingredients

Makes 8 Jelly jars (half pint jars)

• 2 pounds Rhubarb (about 15 stalks), cut to 1/2 pieces
• 2 pounds Strawberries (can be frozen), topped, cut in half
• Zest to 1 Lemon
• Juice to 1 lemon
• 1/4 cup bottled Lemon Juice
• 2.5 – 3 cups of Sugar
• 1/2 cups of powdered Pectin (2 ounces of liquid)

Instructions

1. Set up your water bath canner and place your jars in hot vinegar water to soak. Place your water bath canner on medium-low heat while you make the jam.
2. Wash, cut your rhubarb and your strawberries. Place into your large stockpot or Dutch oven. Place on medium heat.
3. Add the zest to your lemon, and sugar to the pot. Bring to a simmer. Adjust sugar to taste (if you want it sweeter). Also add more lemon zest if you wish. Please don’t burn your mouth taste testing!
4. Once the taste is sufficient, add your pectin. Bring to a medium boil (jam splatters burn your skin, so no need to bring to a rocking hard boil and risk hurting yourself).
5. Boil for 15 minutes. Stirring often so nothing scorches on the bottom, and nothing splatters up on you.
6. Perform the gel test: I like to place a small amount on a plate. Let cool for a few minutes and lift the plate to see how runny it is. You can also use a frozen spoon. If not set, keep boiling. It will reduce the jam down more and get it thicker.
7. Take your jam off the heat. Turn your water canner up to medium high heat. And pull your jars out of the hot water.
8. Using a ladle, canning funnel, fill you hot jars with your hot jam. leaving 1/4 inch headspace.
9. Wipe rims, place lids on finger tight.
10. Water bath can (per your canner’s instructions) for 10 minutes.
11. Allow to cool on a dry tea towel for 12-24 hours.
12. Check seals, wash jars in soapy water, and store on the shelf.

Ways to Use Jam Beyond Toast

Jams do have some versatility in the kitchen, besides being a spread.

Since they are sweetened, they lend themselves to desserts easily.

Try adding jams to these recipes:

• pie fillings
• streusel bars
• muffins
• pancakes
• scones
• homemade pop tarts
• galettes

Simply mix in the batters or add as a topping/filling.

Video

That’s It!

I cannot find strawberry rhubarb jam in stores around where I live. In fact, I can’t find rhubarb anything, even at farmer’s market.

Perhaps the audience for rhubarb is small, or maybe the vegetable has fallen out of fashion.

Either way, I can be thankful this plant is a perennial, so someone around always has one, even if it was planted years ago. (My grandma was kind enough to let me harvest hers for this year’s jam, while mine are still getting started).

And this jam, cracked open on a blustery January day, spread over homemade bread is going to bring us so much comfort.

Enjoy!