Tested till perfect Strawberry Rhubarb Jam

Strawberry Rhubarb Jam

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 7 ratings.
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  • Portion size 5 to 7 cups (1.25 to 1.75 L)


  • 2 cups 2cupscrushed hulled strawberrystrawberries, (4 cups/1 L whole)
  • 2-1/2 cups 2-1/2cupschopped rhubarb
  • 1 pkg 1pkg(49 g) light fruit pectin crystals
  • 2-3/4 cups 2-3/4cupsgranulated sugar
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Pour strawberries and rhubarb into large Dutch oven.

Combine 1 pkg (49 g) light fruit pectin crystals with 1/4 cup (50 mL) of the sugar; stir into pan. Bring to full rolling boil over high heat, stirring constantly. Stir in remaining sugar; return to full rolling boil. Boil hard for 1 minute, stirring constantly.

Remove from heat. Stir for 5 minutes to prevent fruit from floating, skimming off foam.

Using sterilized metal funnel and 1/2-cup (125 mL) measure, pour into hot sterilized 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. If necessary, wipe rims. Cover with hot lids; screw on bands fingertip tight. Process in boiling water canner for 5 minutes. Remove jars and let cool, undisturbed, for 24 hours. Check for seal, ensuring that lids curve downward. (If not, refrigerate and use within 3 weeks.) Store in cool, dry, dark place for up to 1 year.

Additional information :


To crush strawberries, crush only one layer at a time.

To prepare canning jars and metal funnel and measure, fill boiling water canner two-thirds full of hot water; cover and bring to boil. Wash and rinse jars, funnel and measure. Place in canner; cover and boil for 15 minutes.

To prepare lids, heat new canning lids in saucepan of boiling water just before jam is ready.

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