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Nutrition Facts
Serving Size 1 500mL jars 360g Recipe makes 6 500mL jars)
Calories 981
Calories from Fat 3		(0%)
Amount Per Serving		%DV
	Total Fat 0.3g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 30mg		1%
Potassium 232mg		6%
Total Carbohydrate 253.6g		84%
	Dietary Fiber 3.4g	13%
	Sugars 236.9g
Protein 0.9g		1%
how is this calculated?

Strawberry Rhubarb Jam

Recipe #107983 | 25 min | 15 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Dannygirl
Jan 10, 2005

A delicious, sweet jam. You could make this tart by only adding 5 cups sugar, instead of the 7. *If you do use less sugar, you will have less final product.

6 -9 500mL jars (change servings and units)

Ingredients

3 cups strawberries, crushed (can be frresh or frozen)
2 cups rhubarb, sliced (can be fresh or frozen)
7 cups sugar
1 (3 ounce) box fruit pectin

Directions

1
Let jars, rims and lids stand in hot water until they are ready to be filled.
2
Measure the Strawberries and Rhubarb into a 6-8qt saucepan.
3
Stir pectin into fruit.
4
Bring to a rolling boil.
5
Using a blender wand or hand masher break up the rhubarb.
6
Add sugar.
7
Return to a full boil and boil 1 minute.
8
(It will increase in size.).
9
After 1 minute of boiling, remove from heat and immediately ladle into jars leaving space of 1/8" at the top.
10
Put rims and seals on jar and tighten as much as possible.
11
Invert jars for 5 minutes then turn upright.
12
Let sit for 24 hours before serving.

Questions about this recipe?

Featured Reviews for This Recipe

From: Emschumacher

On Jul 6, 2009

I followed Danny's measurements using the 5 cups of sugar, but changed the method after making my first batch. The first time I followed the instructions exactly even though it went against my years of canning expereince. It didn't set right away (once it had cooled completely), instead took a few days. For the second attempt I first mixed the sugar and fruit. Then brought this up to a full rolling boil and then added the liquid pectin and boiled for one minute then jarred. It set the way I was accustumed and I was able to use it that evening. Thank you for sharing your wondeful recipe with us. I plan on using it every year. My husband said it had the best flavor of any rhubarb jam yet!

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From: misstasty

On Oct 29, 2006

this smells amazing when its cooking. Lovely flavours. Thanks for sharing!

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From: Salesgirl

On Jun 15, 2007

Lovely flavor of strawberries but I think the rhubarb flavor was lost. Nice Jam but I'm looking for more rhubarb flavor. Thank you!

2 people found this review helpful

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From: Soapy QtrNote

On Jun 13, 2006

This is awesome! I made 2 batches over the weekend. The 1st batch I made with the dry pectin because it said "box" and I didn't notice the size until later. The 2nd batch was made with the liquid pectin (3 oz "box"). Both turned out wonderfully though.

1 person found this review helpful

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Read all 6 reviews