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Small Batch Strawberry Rhubarb Jam


  • 2 cup of chopped rhubarb approximately 1 1/2 pounds of stalks
  • 4 cups of chopped strawberries approximately one quart
  • 3 cups sugar
  • 1 lemon zested and juiced
  • 1 packet liquid pectin


  • Wash your jars and rings and lay them out on a towel to dry. Place your lids in a small saucepan and put over medium heat, so that the sealing compound softens in preparation for canning.
  • In a 8-quart, non-reactive pot, stir the rhubarb, strawberries and sugar together off the heat. Once the sugar has begun to dissolve, place pot on burner and bring to a boil.
  • Add the lemon juice/zest to the pot and let it bubble gently for approximately 15-20 minutes. As the jam cooks, use the back of a wooden spoon to mash any large pieces of fruit. Add the pectin, stir to combine and let cook for a few more minutes.
  • At this point, dip a spoon in the jam and see how it coats the back of the spoon. You can also try the saucer test. If you get a nice, even sheet, the jam is done. You can also taste at this point, to see if you like the balance of flavors. Add a little more lemon juice if you feel it needs additional brightening.
  • Pour into hot jars, wipe rims to remove any spillage and apply lids/rings.
  • Process in a hot water bath for ten minutes.
  • Remove from water and let cool. When jars are cool, remove rings and test seals. Refrigerate any jars that didn’t seal and store the rest in a cool, dark place.