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Strawberry Rhubarb Jam

My favorite time of the year in the spring is strawberry season! They are the first fruit of the season here in Minnesota. I carefully mulch, fertilize and weed these babies for months in the spring. The sweet satisfaction of having fresh strawberries you worked for years getting the beds just right. We beat the woodchuck and the squirrels this year!!


5 cups chopped fresh rhubarb (about 1.5 pounds)

5 cups chopped fresh strawberries (about 2 pounds)

7 cups granulated sugar

1/4 cup lemon juice

1 packet (1.75 oz) powdered fruit pectin

1/2 teaspoon butter (optional, to reduce foaming)


6 pint-sized canning jars with lids and bands

Large pot

Medium saucepan

Canning funnel


Jar lifter

Water bath canner


Prepare the Fruit:

Wash and chop the rhubarb into small pieces.

Wash and chop the strawberries.

Prepare for Canning:

Sterilize your canning jars, lids, and bands by boiling them in water for 10 minutes. Keep them hot until ready to use.

Fill your water bath canner with enough water to cover the jars by at least 1 inch. Bring it to a simmer.

Cook the Jam:

In a large pot, combine the chopped rhubarb, strawberries, and lemon juice.

Stir in the powdered pectin.

Bring the mixture to a full rolling boil over high heat, stirring constantly.

Add the sugar all at once and stir to dissolve. If desired, add 1/2 teaspoon butter to reduce foaming.

Return the mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off any foam if necessary.

Fill the Jars:

Place a canning funnel over a hot, sterilized jar.

Ladle the hot jam into the jar, leaving 1/4-inch headspace.

Wipe the rim of the jar with a clean, damp cloth to remove any residue.

Place a lid on the jar and screw on the band until fingertip tight.

Repeat with the remaining jars.

Process the Jars:

Place the filled jars in the water bath canner using a jar lifter.

Ensure the jars are covered by at least 1 inch of water.

Bring the water to a full boil and process for 10 minutes.

After processing, turn off the heat and let the jars sit in the canner for 5 minutes.

Remove the jars from the canner and place them on a towel to cool for 12-24 hours.

Check Seals and Store:

After the jars have cooled, check the seals by pressing the center of each lid. If the lid does not flex up and down, the jar is sealed.

Store sealed jars in a cool, dark place. Any jars that did not seal properly should be refrigerated and used within a few weeks.

Enjoy your homemade strawberry rhubarb jam!


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