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Strawberry Rhubarb Jam Recipe With Liquid Pectin

Strawberry Rhubarb Jam

If you're looking for a delicious and easy way to use up some fresh strawberries and rhubarb, then look no further than this strawberry rhubarb jam recipe with liquid pectin. This recipe will yield a sweet and tangy jam that's perfect for spreading on toast, biscuits, or even as a topping for ice cream. Plus, with the addition of liquid pectin, this jam will set up perfectly every time.

Ingredients:

  • 4 cups chopped fresh strawberries
  • 2 cups chopped fresh rhubarb
  • 6 cups granulated sugar
  • 1 package (3 ounces) liquid pectin
  • 1/4 cup fresh lemon juice
Fresh Strawberries

Instructions:

Before you start making your jam, be sure to sterilize your jars and lids. You can do this by boiling them in a pot of water for 10 minutes, or by running them through the dishwasher on the hottest setting.

  1. In a large pot, combine the chopped strawberries, chopped rhubarb, granulated sugar, and fresh lemon juice. Stir well to combine.
  2. Place the pot over medium-high heat and bring the mixture to a rolling boil. Stirring constantly, let the mixture boil for 1 minute.
  3. Remove the pot from the heat and immediately stir in the liquid pectin. Stir well to combine.
  4. Skim off any foam that rises to the top of the mixture.
  5. Ladle the hot jam into your sterilized jars, leaving 1/4 inch of headspace at the top of each jar.
  6. Wipe the rims of the jars clean with a damp cloth, then place the lids and bands on the jars.
  7. Process the jars in a boiling water bath for 10 minutes.
  8. Remove the jars from the water bath and let them cool completely before storing.
Fresh Rhubarb

Tips:

  • Be sure to use fresh rhubarb and strawberries for this recipe. Frozen fruit can be used in a pinch, but fresh fruit will yield the best results.
  • Stir the mixture constantly while it's boiling to prevent it from scorching on the bottom of the pot.
  • Use a candy thermometer to make sure the mixture reaches 220 degrees Fahrenheit before adding the pectin.
  • Don't skip the step of skimming off the foam. This will help your jam look as beautiful as it tastes.
  • If you're new to canning, be sure to follow all safety guidelines for sterilizing your jars and processing them in a boiling water bath.

Conclusion

This strawberry rhubarb jam recipe with liquid pectin is a delicious and easy way to enjoy the flavors of summer all year round. With just a few simple ingredients and some basic canning supplies, you can be enjoying this sweet and tangy jam in no time. So why not give it a try today?

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