Learn how to make irresistible homemade strawberry rhubarb jam! Follow my easy recipe and enjoy this classic combination of flavors on toast, scones, biscuits, and more!
In large saucepan, stir together the rhubarb, strawberries, sugar, and lemon juice over medium heat. As soon as it starts to bubble, reduce heat to medium low or low. You will want a few bubbles but not a rolling boil.
Simmer, stirring occasionally, 1 hour, or until the jam has thickened and a digital thermometer reads 220°F.
Carefully pour hot jam into 5 half-pint sterilized jars (*see note), leaving 1/4-inch room at the top. Place lids on top and secure the ring bands. Let cool, untouched, 24 hours to set. Store in the refrigerator up to 2 weeks.
Notes
Note: This recipes makes 4 1/2 pint jars. Lemon juice: Don't skip out on the lemon juice! The lemon helps set the jam and prevents the growth of bacteria.Storage: Store the jam in the refrigerator up to 2 weeks. If you can the jam, the unopened jam will last at room temperature up to 1 year.Canning: The jam will last up to 1 year at room temperature if canned properly.
Sterilize. Boil 5 1-cup mason jars plus their rings and lids in water for 10 minutes. You can also run the rings and jars through the dishwasher and boil the lids, if you prefer. Place sterilized jars, lids, and bands on a clean towel.
Boil water. Fill a large pot with enough water to cover the jars by at least 1-inch water. Turn on the heat to medium and bring to a boil.
Fill. Carefully transfer hot jam to each jar, leaving at least 1/4-inch space at the top. Place lids on jars and secure the ring bands, just tight enough that can easily unscrew.
Can. Carefully place jars in boiling water and boil 10 minutes. Remove the jars and place at least 1-inch apart on a dish towel. Let cool, undisturbed, 24 hours. The seals on the lids will pop soon after removing from the water.