Classic Strawberry Rhubarb Jam with Pectin

Here’s my go-to strawberry rhubarb jam recipe, made with fresh berries, tart rhubarb, and pectin for that perfect spreadable consistency.

This jam has become a spring tradition in our house, and I always make extra jars to share with neighbors. There’s something special about having homemade jam on your morning toast, don’t you think?

What Kind of Strawberries Should I Use?

Fresh, ripe strawberries are your best bet for making jam, though frozen berries can work in a pinch if they’re thawed completely first. The key is picking berries that are bright red throughout – skip any that have white or green patches since they’ll be too tart and won’t mash well. Local, in-season strawberries usually give you the best flavor, but standard grocery store berries will still make a tasty jam. Just make sure to avoid any berries with soft spots or mold, and don’t wash them until right before you’re ready to use them since excess moisture can make them spoil faster.

Options for Substitutions

When making this jam, there are some ingredients you can swap and others you’ll need to keep as is:

• Pectin: Regular powdered pectin is essential for this recipe, but you can use liquid pectin instead – just use 2 pouches and add it at the end of cooking rather than the beginning. Don’t skip the pectin or your jam won’t set properly.
• White sugar: The exact amount of sugar is crucial for proper setting – don’t reduce it. However, you can replace up to 1 cup with honey, just know your jam might be a bit softer and the flavor will change slightly.
• Strawberries: Fresh or frozen strawberries work equally well – if using frozen, thaw and drain them first. Make sure to keep the same amount for proper setting.
• Rhubarb: Fresh or frozen rhubarb both work fine. If using frozen, no need to thaw first. You can also swap the rhubarb with tart apples if needed, keeping the same measurement.
• Butter: The butter is optional and can be left out completely, or replaced with a drop of oil. It just helps reduce foaming during cooking.

Watch Out for These Mistakes While Cooking

The biggest mistake when making strawberry rhubarb jam is not measuring ingredients precisely – even small variations in fruit or sugar amounts can prevent proper setting, so always use exact measurements rather than eyeballing it. A common error is rushing the cooking process – your jam needs to reach a full rolling boil (one that doesn’t stop when stirred) and maintain it for exactly one minute, or it won’t set properly. To ensure food safety and proper preservation, make sure your jars are sterilized and still hot when filling, and leave the correct headspace (usually 1/4 inch) at the top of each jar. For the best texture and flavor, avoid overcooking your rhubarb during the initial cooking phase – it should be tender but not mushy, and if you’re worried about foam, adding that optional teaspoon of butter really does help reduce it significantly.

What to Serve With Strawberry Rhubarb Jam?

This sweet-tart jam is perfect spread on warm, buttery toast or fresh-baked scones for breakfast, but that’s just the beginning! It makes a great filling between layers of vanilla cake or can be swirled into plain yogurt for a quick morning treat. I love using it as a topping for vanilla ice cream or cheesecake, and it’s amazing spread on English muffins or warm biscuits right from the oven. For a simple afternoon snack, try it with peanut butter on whole grain bread – the combination of sweet jam and salty peanut butter is always a winner.

Storage Instructions

Shelf Storage: When properly canned in sterilized jars with sealed lids, your strawberry rhubarb jam can sit pretty in your pantry for up to 18 months. Just keep the jars in a cool, dark place – think bottom shelf of your pantry or that unused cabinet above the fridge. Once you open a jar, it needs to move to the fridge.

Refrigerate: After opening a jar of this sweet-tart jam, pop it in the fridge where it’ll stay good for about 3-4 weeks. If you notice any mold or odd smells, it’s best to say goodbye to that jar. For the freshest taste, try to use it within the first 2 weeks of opening.

Quick Tip: Before storing your newly made jam, let the jars cool completely at room temperature for 12-24 hours. You’ll hear that satisfying ‘ping’ sound as each lid seals. Any jars that don’t seal properly should go straight into the fridge and be used first.

Preparation Time	20-30 minutes
Cooking Time	15-20 minutes
Total Time	35-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4000-4200
• Protein: 4-6 g
• Fat: 0-2 g
• Carbohydrates: 1000-1100 g

Ingredients

• 4 1/2 cups mashed strawberries (hulled)
• 1 1/2 cups rhubarb, diced into 1/2 inch chunks
• 1 packet pectin crystals (like certo or sure-jell)
• 6 1/2 cups white sugar
• 1 teaspoon butter (optional, for less foam)

Step 1: Sterilize the Jars and Lids

Begin by placing clean glass canning mason jars on a cookie sheet and put them in a 225 °F oven for 10 minutes to sterilize.

Keep the jars in the oven to stay warm until it is time to fill them with jam.

Simultaneously, place metal snap lids and rings in a pot of simmering water, keeping them there until needed to ensure they are sterilized and ready for use.

Step 2: Prepare the Strawberry Rhubarb Mixture

In a large pot, mix together the mashed strawberries, rhubarb slices, and pectin.

Bring this mixture to a full boil over high heat, making sure to stir constantly to prevent sticking and scorching.

Step 3: Add Sugar and Boil

Add all of the sugar to the pot at once.

Continue stirring vigorously on high heat until the mixture returns to a full rolling boil.

To reduce any excess foam, consider adding a small amount of butter.

Continue to boil, stirring constantly, until the temperature on a candy thermometer reads 220 °F.

Once the temperature is reached, continue boiling for one additional minute.

Step 4: Final Stir and Prepare for Canning

Remove the pot from the heat and stir the mixture continuously for 5 minutes.

This helps prevent the fruit from floating to the top of the jars.

Meanwhile, safely remove the sterilized jars from the oven, being careful as they will be hot.

Step 5: Fill and Seal the Jars

Quickly pour the hot strawberry rhubarb jam into the warm sterilized glass jars, filling them to within ¼ inch from the top.

Immediately cover each jar with a metal snap lid, and lightly screw on the rings.

The rings can be screwed on tighter after the jam has cooled and sealed.

Let the jars stand at room temperature undisturbed for 24 hours to allow lids to pop and seal properly.

Step 6: Check the Seal

After 24 hours, check the seal by pressing down on the center of each lid.

If the lid does not move, the jar is sealed properly.

If the lid moves up and down, the jar is not sealed and should be stored in the refrigerator to ensure the jam remains safe to eat.