Strawberry Rhubarb Jam {Recipe} – Mom Style


This past weekend was the first day of strawberry picking season. C, G, and I had a plan. We were going to get there right at the start so that we didn’t miss a single berry. We set the alarm, woke up at 6:30, and were off to grab another anxious friend of C’s to head to Weaver’s Orchard for their 7 a.m. pick start. It was the new Black Friday for the Blakesley family. Running a little late (as is our M.O.), we rolled into the parking lot at 7:10 and the fields were already filled with pickers. We were given a row and off we went. The kids had strawberry stained faces after and we had buckets and boxes of strawberries…success.


Of course, we had a busy fun filled weekend ahead of us so I washed the strawberries and let them dry on the counter when we arrived home. A boatload of strawberries sitting there as one by one little hands would reach onto the counter top and smuggle one away into their mouths. I couldn’t just let them all sit there, the urge to start canning after writing my Get Ready for Canning Season post was killing me so off I went to get the big waterbath pot. And off I went canning Strawberry Rhubarb jam…in mom mode.

Now, with three kids running around, it doesn’t always lend itself to a nice relaxing coherent canning experience BUT it can be done gracefully still AND, the end result…always the same; a gorgeous jar of canned jam that you can use throughout the year to come or give as a gift.

Strawberry Rhubarb Jam – Mom-Style

inspired by

Ingredients: strawberry-rhubarb

6 cups of cut strawberries (they will be in large chunks when measuring)

4 cups chopped rhubarb

8 Tbsp Classic Pectin ( I use a bit more pectin than most other recipes. I do not like a runny jam:)

4 Tbsp + 1 1/2 tsp lemon juice

6 3/4 cup sugar

**For supplies, check out my post on Getting Ready for a Season of Canning. For this recipe I used the 4 oz. Ball jars.


(with some tricks for canning around the kiddos)

1. Sanitize your jars (just the glass part). I do this in the dishwasher, running them on the sanitize cycle with other dishes. This can be done hours ahead, just don’t open the door to the dishwasher until you are ready to use the jars, keeping them warm and clean.

2. Wash and hull your strawberries and wash your rhubarb (if you haven’t already). This step can be done ahead of time. I like to do it during the kids busy time of the day. My older two loved to be involved in this process so they help now, but H can be running around while I am doing this. It is a step that you can stop and start for sure!


3. Coarsely cut up the berries and rhubarb so that you can measure them appropriately.

4. Mash them up in a big pot! This is the fun part! After measuring out your berries and rhubarb, put them in a large stockpot and start mashing. I use a potato masher. The kids LOVE helping with this part! I mash until everything is mostly liquid. You will not get rid of ALL the chunks, especially when using rhubarb, but you will see mostly liquid. Most of the other chunks will boil down and soften up when you boil. There will still be some pieces in your jam. Personally I like it this way but if you would rather not have them, think about using a strainer.

5. Mix your pectin with 1/4 cup sugar in a small bowl and set aside.

**A small note on pectin: PickYourOwn suggests using a no-sugar or reduced sugar pectin. I personally do not do that. To me, jam is filled with sugar. That is just how it is and we put such a small amount on things. This is the way I have always canned jam, so it is just what I do (though I would like to research alternative sweetener methods such as honey sometime). If you would like more information on a no-sugar or reduced-sugar pectin, is a great resource!

FOR THE NEXT FEW STEPS – you will need about 25 minutes of quiet, focus time. It is great to do during a nap or an episode of Thomas possibly. You can always get up to this step and then bail for a little while until you are ready. Just set the crushed fruit aside and don’t open the dishwasher.

6. Take your lids and put in a small pot of water. If you notice the lids have a sticky type material around the rim of them. This will need to be softened up and the lids sterilized before using. Boil these lids (in a full rolling boil) for 5 minutes. Then do not remove them from the water until you are ready to use them. The water will stay warm and the sticky stuff softened while you are preparing the rest.

7. While your lids are boiling, mix the pectin mixture into your crushed fruit and bring to a full rolling boil. Stir often so as not to burn the bottom of the pot. When you are at a full boil, remove the pot from the heat.

8. gives a great tip on how to tell when your jam is ready so in preparation for this, get a small bowl of water with an ice cube in it ready and a metal spoon in it.

9. Stir in your remaining 6 1/2 cups of sugar and place back on the heat. When this mixture is at a full rolling boil, start the timer and stirring continuously, boil for 1 minute and 15 seconds. (I always let it go a few seconds longer than most recipes because again, I don’t like a runny jam). Remove from the heat.


10. Foam – You will have a layer of foam on your jam. It won’t kill you SO if you want you can just stir it back in before scooping back in jars. If you don’t like the look of it, you can skim the layer off. Save it and put it on ice cream…YUM!


11. Take that metal spoon out of the water and get a half spoonful of jam on it. Let it cool to room temperature. That will be the consistency of your jam. If it is not how you like it, read on here about what you can do.


12. All right, we are back in business with the kiddos. As time allows, preferably immediately, scoop your jam into your Ball jars leaving 1/4 inch head space for expansion. Make sure that if you do drip around the rim of the jar you wipe it clean. This allows the jars to seal properly. I then attach my lids and rings.

13. Grab your waterbath pot and fill with water. Bring to a rolling boil on the stovetop. If your stovetop is electric, this could take upwards of an hour. It is A LOT of water! Make sure you have at least 2 inches on top of each jar when submerged.

14. Place your cans in the bottom of the pot. This is the reason I love my waterbath canner, because of the wire frame that I place my jars in and simply drop in the bottom of the pot. Bring back to a rolling boil. Start the timer and boil for 10 minutes. PickYourOwn has a great explanation of why this may be a little overkill on the boiling time, but why it doesn’t matter, so make sure to read.

15. Remove your jars from the waterbath and set on a towel in a location that they can be for ~24 hours with being still. You will most likely hear a pop fairly soon after removing them from the bath. It is a good sign, it means they are sealing. Check them a bit after you take them out and they should all be sealed (you shouldn’t be able to pop the top). There are a few things you can do if that isn’t the case. I am fairly sure it has only happened once to us and that was just our first jar to eat.


16. Make some cute label, brag, and enjoy!

I hope you enjoy this jam as much as I do and my family does!

Because I love connecting, this post is linked up to Pin It Tuesday and Making Lemonade!


About Lauryn Blakesley

A woman out to explore, celebrate, and enjoy everything that my community and living locally has to offer. Blessed with three beautiful children and an incredible husband, our family embraces adventure while dreaming of what is to come. Lover of knitting, running (although mostly after little ones right now), the color orange, fun accessories, fall, tea, and a clean kitchen floor. I spend my days in awe of my family and trying to teach my three to treat others as they would want to be treated.

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  1. I’ve only made plain strawberry jam once and it was the best ever. homemade is always better, this looks soooo good
    Melinda@LookWhatMomFound…andDadtoo recently posted…Painted Wooden Tray #upcycled #craftMy Profile

  2. That sounds so delicious. You’re saving me a jar, right???
    Jessica @FoundtheMarbles recently posted…Validation, Self-Esteem and Oprah WinfreyMy Profile

  3. I’ve made jam with honey. I’ll have to dig the recipe out. We also love strawberry lemonade concentrate which you can add seltzer to. And strawberry syrup.

    I’m so in the strawberry mood!
    Barb @ Frugal Local Kitchen recently posted…philly cow share challenge: texas oven brisketMy Profile

  4. I love strawberry rhubarb ANYTHING. YUM!
    Hether M recently posted…Tangy Potato Salad (Gluten Free)My Profile

  5. Wow, you made this process seem incredibly doable!
    Janeane Davis recently posted…Commit to Appreciating Technology – Why Not UpgradeMy Profile

  6. I LOVE, LOVE, LOVE strawberry rhubarb jam! Thanks for this excellent tutorial. I am planning on trying it this summer! Thanks for linking up with PinIt! Tuesday! Love your stuff each week!
    Alexa (Kat Biggie) recently posted…Pin It! Tuesday! {Pinterest Linkup}My Profile

  7. Mama Obito says:

    Homemade jam is always a treasure. Strawberry and rhubarb are my favorite.

  8. This recipe looks great and I have a sink full of rhubarb just waiting to be chopped and turned into something delicious. One question – how much jam does this recipe yield?

    • Absolutely! This recipe yields about 5-6 half pint jars. If you want to make more than that, it is best to do two separate batches instead of one big one:)
      I can’t wait to hear how it turns out!

  9. this looks fantastic!! how long does the jam last? ill be making this tonight!

    • Hey Camilla! The jam lasts beautifully for upward of a year for sure if you are canning it! If you are not preserving it in a water bath canner, I would say that it is safe for ~3 weeks (that is what we have gone by in the past). I am enjoying this jam on my toast right now! I hope you love it!

  10. This looks delicious! I just started a linkup for garden harvest recipes called Eating Inside the Box! It would be awesome if you would share this with us! Please add any other recipes to any fruit/veggie category you’d like! Enjoy the harvest!

  11. I just finished making this jam! I did it a little differently than the instructions and altered the recipe a bit. I’ve never seen rhubarb that I could smash without cooking it so I smashed the strawberries and added the cut up rhubarb to the pot and after the rhubarb became softened, I then mashed it with a potato masher. The consistency was excellent!!! The alterations to the recipe were: Instead of measuring lemon juice I strained the juice of 1/2 an average sized lemon directly into the mixture in the pot. I increased the amount of sugar by 1 cup. This is a wonderful recipe… one I will be making again, 2 times, tonight! Thank you for posting this!!!


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