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Summer Rhubarb-Strawberry Jam

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Summer Rhubarb-Strawberry Jam

Summer Rhubarb-Strawberry Jam recipe



72 servings


20 min


10 min


30 min
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium


Amount Measure Ingredient Features
1 quart strawberries
* Camera
1 pound rhubarb
¼ cup water
6 ½ cups sugar
1 pouch liquid pectin


Amount Measure Ingredient Features
0.9 l strawberries
* Camera
453.6 g rhubarb
59 ml water
1.5 l sugar
1 pouch liquid pectin


Remove caps from strawberries. Crush berries, one layer at a time.

Trim (do not peel) rhubarb.

Thinly slice or chop stalks.

Add water.

Cover and simmer 2 minutes or until soft.

Add to the prepared strawberries.

Measure 3½ cup of prepared fruit. If it measures slightly less, add water.

Place measured fruit in a 6 or 8- quart saucepan.

Measure sugar exactly and set aside. Open liquid pectin and set the pouch upright in a cup.

Stir sugar into prepared fruit. The saucepan must be no more than one-third full to allow for a full rolling boil.

Bring to a full rolling boil over high heat. Boil hard 1 minute, stirring constantly.

Remove from heat.

Stir in pectin at once. Quickly skim off foam with a large metal spoon.

Immediately ladle into hot jars, leaving ¼ inch space at top.

With a damp cloth, wipe jar rims and threads clean.

Immediately cover jars with hot canning lids. Screw bands on firmly.

Place jars in a boiling water bath, carefully setting jars on rack Cover canner and return water to a boil; boil 5 minutes.

Remove jars from canner and let cool. Check seals and store in a cool, dry place.

* not incl. in nutrient facts Arrow up button




Nutrition Facts

Serving Size 25g (0.9 oz)
Amount per Serving
Calories 8540% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 73g 73%
Dietary Fiber 1g 5%
Sugars g
Protein 1g
Vitamin A 2% Vitamin C 10%
Calcium 7% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

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