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Easy Budget Strawberry Rhubarb Jam Recipe for Bulk Canning Success

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A budget-friendly, easy-to-make strawberry rhubarb jam perfect for bulk batch canning. This jam balances sweet strawberries and tart rhubarb with a luscious, spreadable texture.

Ingredients

Scale
  • 4 cups fresh strawberries (about 600g), hulled and roughly chopped
  • 4 cups fresh rhubarb (about 500g), chopped into 1/2-inch pieces
  • 3 to 3 1/2 cups granulated sugar (600 to 700g), adjust to taste
  • 1/4 cup freshly squeezed lemon juice (60ml)
  • 1/2 cup water (120ml)
  • 1 packet pectin (about 1.75 oz or 49g), optional

Instructions

  1. Sterilize canning jars and lids by boiling them in water for 10 minutes. Keep them hot until ready to fill.
  2. Rinse strawberries and rhubarb well. Hull and roughly chop strawberries; chop rhubarb into 1/2-inch pieces. Set aside.
  3. In a large heavy-bottomed pot, combine strawberries, rhubarb, water, and lemon juice. Bring to a gentle boil over medium heat, stirring occasionally.
  4. Gradually stir in sugar, mixing well. Continue to boil, stirring frequently to avoid sticking. Boil for about 10-12 minutes until mixture thickens and bubbles actively.
  5. After about 15 minutes of boiling, test the jam’s set by placing a small spoonful on a chilled plate. Let cool for a minute, then push gently with your finger; if it wrinkles, it’s ready. If too runny, continue boiling and retest every few minutes.
  6. If using pectin, stir it in after adding sugar and cook for an additional 1-2 minutes as per package instructions.
  7. Using a funnel and ladle, pour hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe rims clean, seal with lids and rings.
  8. Submerge jars in boiling water for 10 minutes (adjust for elevation). Remove and cool on a towel without disturbing for 12-24 hours.

Notes

[‘Use fresh lemon juice for best acidity and jam setting.’, ‘Stir frequently to prevent burning and sticking.’, ‘Test jam set with chilled plate method before canning.’, ‘Keep jars warm before filling to prevent cracking.’, ‘Optional pectin can be used for a firmer set, especially for beginners.’, ‘Reduce sugar by 1/2 cup for a lower-sugar version but expect softer jam.’, ‘Add cinnamon stick or ground ginger for a spiced twist.’, ‘Stir in fresh or frozen blueberries or raspberries for a berry blend variation.’, ‘Use vegan-certified sugar if strict vegan diet is required.’, ‘Jam can be frozen in freezer-safe containers with headspace for expansion.’]

Nutrition

Keywords: strawberry jam, rhubarb jam, bulk canning, easy jam recipe, budget-friendly jam, homemade preserves, fruit jam, batch canning

Find it online: https://gleefulfork.com/easy-budget-strawberry-rhubarb-jam-recipe-for-bulk-canning-success/