Strawberry-Rhubarb Jam

Strawberry-Rhubarb Jam is a low-sugar or low-honey cooked jam made with Pomona’s Pectin. Pomona's Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.

Strawberry-Rhubarb Jam is an early summer classic – nice combination of tart and sweet. Feel free to use other sweeteners that measure like sugar or honey in this recipe. For example, you can use Stevia in the Raw or another stevia product that measures like sugar, or Splenda that measures like sugar. You can also use a different liquid sweetener, like agave or maple syrup.

Yield: about 5 cups

Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona's pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

Strawberry-Rhubarb Jam Ingredients

2 cups mashed strawberries (about 4 cups whole strawberries)
2 cups cooked rhubarb (chop rhubarb, add a little water, cook until soft, measure)
2 teaspoons calcium water
2 Tablespoons lemon juice
½ cup up to 1 cup honey or ¾ cup up to 2 cups sugar
2 ½ teaspoons Pomona’s pectin powder

Strawberry-Rhubarb Jam Directions

1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a simmer. Turn off heat and keep lids in hot water until ready to use.

2. Wash, remove hulls, and mash strawberries. Prepare rhubarb. Measure fruit into sauce pan.

3. Add calcium water and lemon juice and mix well.

4. Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.

5. Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.

6. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

Note: If you’re not sure if your jam is sweet enough, taste it after the pectin is dissolved and jam has come back up to a boil. Not sweet enough? Add more sweetener and stir 1 minute at full boil.

For more inspiring recipe ideas, see Preserving with Pomona's Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona's Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona's Pectin is available at natural food stores, food co-ops, and farm stands; also at Sur La Table, Williams-Sonoma (online), and a growing number of conventional grocery stores with natural food sections (Wegmans, Fred Meyer, and others). If you can’t find a store near you on our store locator, order from our website or many other online sellers.

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5 thoughts on “Strawberry-Rhubarb Jam

  1. My favorite also. I make it every spring when the rhubarb is ready. I love mixing these flavors. The strawberries sweeten the rhubarb. This batch, I mixed the seeds from a vanilla pod into the sugar to give it something a little extra. But it doesn’t really need enhancing.

    • Hi Jill,
      Thanks so much for sharing your love of Strawberry-Rhubarb Jam and the idea of mixing the vanilla seeds into the sugar. I have never done it that way myself.

      In our book, Preserving with Pomona’s Pectin, Allison puts the vanilla seeds and the pod itself directly into the fruit mixture before bringing it to a boil. Then, before jarring, you need to fish the pod out.

      Have you ever tried it that way? When you stir the seeds stir into the sugar, do they mix in well? Just curious . . .

      Thanks for using Pomona’s Pectin — would love to hear more about your method.

      • That’s why I put it in the sugar. I split the pod and scrape the seeds out. Then I mix the seeds into the sugar with my hands, and rub the pod against the sugar to get everything I can out of the pod. It’s my way to ensure that the seeds get dispersed. I know it works because there are little vanilla seeds on the sides of the canning pot and the jam has a wonderful smell as it’s cooking.

  2. I’ve made this jam and it is just wonderful! The rhubarb flavor really comes through. It is my most requested jam from family and friends!

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