Ahhhh, strawberries!!! Always a welcome sign of spring. We are sadly coming to the end of our short, but sweet, strawberry season, but we have plenty of berries put up for later (yay!). I had never made strawberry rhubarb jam, but I love that combination, so I gave it a shot. I’m not sure I’ll ever make regular strawberry jam again!!! I like it so much! The tartness of the rhubarb is terrific in brightening up the sweet jam.
This recipe is adapted from the Pomona’s Universal Pectin website.
Strawberry Rhubarb Jam (makes 6-7 half pints)
- 4 cups trimmed chopped organic or pesticide-free strawberries
- 4 cups washed and chopped rhubarb
- 1 tablespoon organic, unsalted butter
- 4 tablespoons bottled lemon juice**
- 2 cups organic cane sugar
- 1 tablespoon + 1 teaspoon calcium water
- 5 teaspoons Pomona’s Universal Pectin
- Fill a canning pot with water, insert the rack and add 4 half pint canning jars. Heat over high heat to boiling, the. Turn off heat and let sit until you are ready.
- Add chopped rhubarb to a stock pot with a little water and heat over medium, stirring frequently. Cook until soft.
- Add chopped strawberries and cook 1-2 minutes. Add butter. Mash berries with a potato masher and continue cooking.
- Add lemon juice and calcium water and stir.
- In a small bowl, combine the sugar and pectin. Slowly stir the sugar into the berry mixture. Bring to a boil.
Turn off heat and let berry mixture sit for 5 minutes.
- Remove jars from the canning pot (carefully!) and set them on a clean tea towel. Put the jar lids into a bowl and pour some of the hot water over them to cover.
- Carefully ladle jam into the hot jars, leaving 1/4″ of headspace. Add lids and bands, just tighten bands to finger tightness.
Return the filled jars to the canning pot, cover pot, and heat over high to boiling. Boil for 10 minutes. Turn off heat, remove cover, and let sit for 5 minutes.
- Remove jars from the hot water bath and let sit undisturbed for 24 hours. Check seals and store in a cool, dry place for up to 1 year.
**You can use fresh lemon juice, but because bottled juice is more consistent in its acid content, the bottled stuff may be more reliable.