Strawberry Rhubarb Jam

Summary

Try this sweet and tangy strawberry rhubarb jam recipe! Made with fresh strawberries, rhubarb, sugar, and lemon juice, it's perfect for canning and enjoying year-round.

Ingredients

• 5 cups ripe strawberries; mashed down to 2 1/2 cups total 2 cups rhubarb; chopped
• 2 tbsp lemon juice
• 1 package pectin
• 4 1/2 cups granulated sugar

Instructions

• Wash, core, and chop strawberries. Wash and chop rhubarb.
• Smash strawberries in layers in a big pot or in a food processor. Add the rhubarb.
• Add pectin, lemon juice, and stir well.
• Turn stove to medium-high and stir as mixture heats up. Once it comes to a rolling boil, add sugar all at once then allow to return to a rolling boil. Boil for one more minute. Remove from heat and continue stirring another 5 minutes. Skim any foam that accumulates on the surface or stir back in.
• Carefully ladle into jars, wipe the rims with a clean cloth, and cover with lids. Make sure rings are snug but not too tight.
• Allow to cool for 24 hours & put in freezer.