Strawberry-rhubarb Jam with liquid pectin


Quantity: 7 or 8 half-pints

Jar size: Half-pints or pints


1 cup cooked red-stalked rhubarb (about 1 pound rhubarb and ¼ cup water)
2½ cups crushed strawberries (about 1½ quart boxes)
6½ cups sugar
1 pouch liquid pectin


1. Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

2. To prepare fruit: Wash rhubarb and slice thin or chop; do not peel. Add water, cover, and simmer until rhubarb is tender (about 1 minute).

3. Sort and wash fully ripe strawberries; remove stems and caps. Crush berries.

4. To make jam: Measure prepared rhubarb and strawberries into a kettle. Add sugar and stir well.

5. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Boil hard for 1 minute, stirring constantly.

6. Remove from heat and stir in pectin.

7. Skim off foam. Fill hot jam immediately into hot, sterile jars, leaving ¼ inch headspace.

8. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.

9. Process in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft


Half-Pints or Pints

5 min

10 min

15 min

Source: National Center for Home Food Preservation