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strawberry rhubarb jam jars with fresh fruits

Rhubarb and Strawberry Jam Canning Recipe

  • Author: Alex
  • Total Time: 1 hour
  • Yield: 6 half-pints 1x


Enjoy the delicious blend of the sweetness of strawberry and the tanginess of rhubarb by following this low-sugar and pectin-free jam recipe!


  • 1 pound diced, top-free strawberries
  • 1 pound diced, top-free rhubarb stalks
  • 1 pound sugar
  • ½ ripe lemon to yield at least one tablespoon of lemon juice


  1. Choose the best ripe and slightly underripe fruit for making jam. Use three parts of fully ripe fruits and 1 part of slightly underripe fruits for the best ratio. For the rhubarb, pick stalks with no woody stems.
  2. Wash and rinse the berries and rhubarb under cool running water. Do not soak them.
  3. Prepare 6-8 half-pint jars and their ring bands and new lids. Wash them with lukewarm soapy water and rinse them with lukewarm water.
  4. Sterilize the jars. Put the jars in a large pot, submerge them in fresh water, and bring the water to a boil. Continue boiling for 10 minutes. Leave the jars in the hot water until it’s time to fill them. Sterilizing the jars isn’t necessary for altitudes above 1,000 feet.
  5. Prepare your water bath canner. Place the canning rack inside it and add warm water until half-full. Use medium-high heat to heat the canner to a simmer at 180°F.
  6. Add the berries, rhubarb, and sugar to a large pan or stockpot and heat them on medium-high to cook the mixture. Stir frequently with a wooden or plastic spatula until all the sugar melts and dissolves.
  7. Once the sugar dissolves, cook the jam mixture rapidly on high heat to bring it to a boil. Continue boiling for 15 minutes while stirring to avoid sticking and reduce foaming as the jam thickens.
  8. Check the fruit and rhubarb for softness, depending on your preference for soft or firm jam. If you need it softer, mash it carefully with a potato masher or blend it in an immersion blender.
  9. Extract the lemon juice from the lemon and strain it to remove pulp and seeds. Add the juice to the jam and continue cooking for 15 minutes.
  10. Check the jam for doneness using a jelly thermometer. It should have an internal temperature of 220-222°F. If you don’t have a thermometer, use the sheeting test. Dip a metal spoon into the jam and hold it horizontally above the pan away from the steam. The jam is done if two big drops slide together and form a sheet hanging off the edge of the spoon.
  11. Take the jam off the heat and promptly skim off the remaining foam.
  12. Fill dry, hot jars with the hot jam using a canning funnel and ladle, leaving ¼-inch headspace. Debubble the jam with a wooden or plastic spatula by running it between the jam and the walls of the jars.
  13. Use clean, hot water-dampened paper towels to wipe the jar rims. Cover the jars with new canning lids and clean ring bands to a finger-tip tight position.
  14. Ensure the canner is at 180°F simmering temperature, then load the filled jars onto the canning rack using a jar lifter or canning tongs. Do not tilt the jars. Each jar should stand on its own. Allow the hot water to reach 1-2 inches over the tops of the jars. You can have hot fresh water ready for adding water to the canner, if necessary.
  15. Heat the water bath canner over high heat and bring it to a rolling boil. Close the lid of the canner and start counting the recommended amount of time per elevation:

Processing Time Per Elevation for Pint and Half-pint Jars

  • 0 – 1,000ft: 5 minutes
  • 1,001 – 6,000ft: 10 minutes
  • Above 6,000ft: 15 minutes

Post Processing

  1. Take the canner off the heat and carefully open its lid to let off steam. Take the jars out singly with canning tongs after resting them in the water for 5 minutes.
  2. Rest the jars on a kitchen countertop lined with warm towels. Allow at least 2 inches of free space between the jars.
  3. Leave the jars to cool naturally to room temperature. Avoid re-tightening the lids. Allow 12-24 hours of undisturbed cooling in a draft-free area.
  4. Unscrew the ring bands and check the seals. The seals shouldn’t flex when you press them. Reprocess unsealed jars of jam with new lids within 24 hours or refrigerate them and eat the contents within 30 days.
  5. Wash the perfectly sealed jars, dry them, and label them with the date of canning and the contents before storing them in a cool, dark, dry place.
  • Prep Time: 10 minutes
  • Canning Time: 10 minutes
  • Cook Time: 40 minutes


  • Serving Size: 1 half pint
  • Calories: 376kcal
  • Sugar: 87g
  • Sodium: 30mg
  • Fat: 1g
  • Saturated Fat: 0g
  • Carbohydrates: 97g
  • Fiber: 5g
  • Protein: 2g
  • Cholesterol: 0mg