Strawberry Rhubarb Jam

strawberry pickers

Strawberry season signifies the beginning of summer here in New Hampshire.  This year we opened the Cedar Circle Farm at 7am, jammin’ with their background music of The Grateful Dead, and within one hour my pickers were finished and we had 26 pounds of strawberries!  We made strawberry mouse, strawberry jam, strawberry rhubarb jam and froze 10 pounds for smoothies.

Strawberry Rhubarb Jam

Strawberry Rhubarb Jam
Recipe type: Condiment
Serves: 6½ pints
Recipe from The Ball Blue Book
  • 4 cups crushed strawberries
  • 2 cups chopped rhubarb (about 4 stalks)
  • ¼ cup lemon juice
  • 1 package powdered pectin
  • 5½ cups sugar
  1. Combine strawberries, rhubarb, lemon juice and pectin in a large saucepot. Bring to a boil over high heat.
  2. Add sugar, stirring until dissolved and return to a rolling boil. Boil hard for 1 minute, stirring constantly.
  3. Remove from heat, skim foam if needed.
  4. Laddle jam into hot jars, leaving ¼ inch headspace.
  5. Adjust two-piece caps.
  6. Process 10 minutes in a boiling-water canner.


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