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Simple Strawberry Rhubarb Jam for Preserving June Flavor

A close-up, glossy mound of vibrant red strawberry rhubarb jam served on a white plate.
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Make this straightforward strawberry rhubarb jam to capture the taste of early summer produce. This recipe is designed for easy canning and tastes great on toast or biscuits.

Ingredients

Scale
  • 2 cups fresh rhubarb, chopped
  • 2 cups fresh strawberries, hulled and halved
  • 4 cups granulated sugar
  • 1 lemon, juiced

Instructions

  1. Prepare your canning jars and lids according to standard safe canning procedures.
  2. Combine the chopped rhubarb and strawberries in a large, heavy-bottomed pot.
  3. Add the lemon juice to the fruit mixture.
  4. Cook the fruit over medium heat, stirring occasionally, until the rhubarb softens and releases its juices, about 10 minutes.
  5. Stir in the granulated sugar until it dissolves completely.
  6. Bring the mixture to a rolling boil that cannot be stirred down.
  7. Continue boiling, stirring frequently to prevent sticking, until the jam reaches 220 degrees Fahrenheit on a candy thermometer, or until it passes the plate test (a small spoonful dropped onto a chilled plate wrinkles when pushed). This usually takes 15 to 25 minutes after reaching a full boil.
  8. Remove the pot from the heat. Skim off any foam from the surface.
  9. Ladle the hot jam into the prepared canning jars, leaving 1/4 inch of headspace.
  10. Wipe the rims clean, center the lids, and screw on the bands until fingertip tight.
  11. Process the jars in a boiling water bath canner for 10 minutes, adjusting for altitude if necessary.
  12. Carefully remove the jars and let them cool undisturbed on a towel-lined counter for 12 to 24 hours until sealed. Check seals before storing.

Notes

  • For the plate test, chill a small plate in the freezer before starting. Drop a teaspoon of jam onto the cold plate and return it to the freezer for one minute. Push the jam with your finger; if it wrinkles, it is done.
  • If you are not canning, store the jam in airtight containers in the refrigerator for up to three weeks.
  • This recipe yields a bright, slightly tart jam perfect for homemade jam enthusiasts.

Nutrition

Find it online: https://dishicious.com/strawberry-rhubarb-jam-preserving-june-flavor/