Jamming in the Summer

With rhubarb in season, and fresh strawberries abounding, it’s the perfect time to treat your family to a fun activity – making jam! This Strawberry Rhubarb jam recipe is not only rich and flavorful, but fresh rhubarb contains vitamin K, an essential nutrient necessary for responding to injuries as it regulates normal blood clotting. It also may be helpful for bone health. That said, using these directions, you can make several jars of homemade jam to savor with toast or biscuits for yourself, to share with the family, or give as gifts to friends, neighbors, and co-workers. Bon Appetit!

Note: I use two packages of pectin at high altitude, so that the jam is not runny.








Strawberry Rhubarb Jam


4 cups fresh strawberries, crushed

2 cups chopped fresh rhubarb

¼ cup bottled lemon juice

1 package (1-3/4 ounces) powdered fruit pectin

6 cups sugar

8-10 jelly jars



  1. In a Dutch oven, combine strawberries, rhubarb and lemon juice; stir in pectin. Bring to a full rolling boil, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir one minute.
  2. Remove from heat; skim off foam. Ladle hot mixture into eight hot sterilized jelly jars within ¼ inch from top of jar. Wipe rims. Have lids simmering in a pan with hot water. Center lids on jars; screw on bands tight.
  3. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for five minutes. Remove jars and cool. Yield; about 8 to 10 jelly jars.


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