strawberry rhubarb jam

This Strawberry Rhubarb Freezer Jam is a simple and easy homemade jam recipe made with fresh strawberries &amp; rhubarb! 4 ingredients, no pectin, &amp; no canning!

Easy Strawberry Rhubarb Freezer Jam

strawberries

rhubarb (chopped)

sugar

lemon juice

Add the strawberries and rhubarb to a deep pot along with the sugar and lemon juice. 

Stir to combine and turn the heat to high, stirring every now and then until the mixture starts to bubble and become hot. 

Use a potato masher to mash the fruit until they begin to fall apart and the rhubarb gets stringy. The more you mash, the smaller the fruit pieces will be.

When the mixture begins to boil, continue to stir every 30 seconds or so.

Use an instant-read thermometer - here&#039;s a link to mine (affiliate link) - to measure the temperature of the jam as it boils. Be sure the thermometer is measuring at the middle of the jam and not touching the bottom of the pot. 

Continue boiling as the temperature climbs and don&#039;t let it stop boiling until it reaches 220 degrees Fahrenheit (for low altitudes) or 218 degrees Fahrenheit (for high altitudes). This should take about 8 minutes or so.

Once the correct temperature is reached, remove the pot from the heat and carefully spoon the jam into a standard mason jar. The jam might seem a little bit liquid at this stage - don&#039;t worry! It will thicken as it cools.

Add the lids to the jars and allow to cool at room temperature until completely cool.&nbsp;

Store in the fridge (or freezer for long term storage) and enjoy on toast, scones, or however you like!

Turn the flavors of summer into a jam that you can enjoy year-round with this homemade strawberry rhubarb jam. Then, follow this recipe to make a refined sugar-free or low-sugar option!

Strawberry Rhubarb Jam Recipe

strawberries (mashed)

rhubarb (cooked down)

honey

Pomona's Pectin

calcium water

Wash and prepare strawberries and rhubarb.

Chop rhubarb into small pieces and place two cups into a saucepan with about 1/2 cup water. Bring to a simmer and cook, stirring occasionally, until the rhubarb is soft.

Meanwhile, wash and hull strawberries.

Place them into a bowl and mash them slightly. 

Add a few inches of water to your water bath canner and place jars (filled about half full with water) into the canner. Turn the heat on to low and let the jars sit until ready to fill. 

Once the rhubarb is done cooking, measure out two cups of cooked rhubarb and two cups of strawberries into a bowl. Store any remaining fruit in a jar in the refrigerator.

Add the strawberry/rhubarb fruit mixture back to the empty pot and return to a boil.

Prepare calcium water by adding 1/2 teaspoon of calcium powder to 1/2 cup water in a jar.

Add 3 teaspoons calcium water to the pot of fruit. Store the remaining calcium water in the refrigerator.

While the fruit mixture is heating back up, add pectin powder to the honey and thoroughly mix until well combined. Make sure there are no clumps of pectin!

Bring the fruit to a full rolling boil that cannot be stirred down. Then, add the honey/pectin mixture.

Stir vigorously and bring back to a boil for two minutes.

Get hot jars from the canner (carefully empty the water out into the canner).

Using a ladle and funnel, fill jars leaving 1/4 inch headspace.

Run the bubble remover along the sides of each jar, measure headspace again and adjust if necessary.

Wipe down the rims of the jars with a damp cloth.

Add the two-piece canning lid and tighten to fingertip tight. Homesteading Hack: Tightening jar lids too tight can cause lid buckling. Just use the tips of your fingers and tighten the jars until there’s resistance.

Place jars into the canner, adding more water until the jars are covered by one inch of hot water.

Add the water bath canner lid and bring the water back to a boil.

Process jars for 10 minutes (adding 1 minute for each additional 1,000 feet of elevation).

After the 10 minutes have passed, turn the heat off and remove the water bath canner lid. Let jars sit in the water for five more minutes. This is going to let the jars equalize in pressure so there’s no siphoning of the contents.

Using the jar lifter, place jars of jam on a towel-lined counter and let sit undisturbed overnight (or at least 12 hours).

After 12 hours, remove the canning bands and check the seal. Wipe down jars to remove any sticky residue or water marks. Label and date the jars then transfer to the pantry.

The jam will last up to a year on the pantry shelf. Once opened, consume the jam within three weeks.

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Easy Strawberry Rhubarb Freezer Jam

Strawberry Rhubarb Jam Recipe

Top 2 strawberry rhubarb jam recipes from across the web

The most viewed strawberry rhubarb jam recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Easy Strawberry Rhubarb Freezer Jam

Strawberry Rhubarb Jam Recipe

The most viewed strawberry rhubarb jam recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine