green plate covered in fresh strawberries

Strawberry-Rhubarb Jam

 

Strawberry-Rhubarb Jam is a low-sugar or low-honey cooked jam made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
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.

Notes

*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.
Servings 5 cups

Ingredients

  • 2 cups mashed strawberries about 4 cups whole strawberries
  • 2 cups cooked rhubarb chop rhubarb, add a little water, cook until soft, measure
  • 3 teaspoons calcium water see step #1
  • ½ cup up to 1 cup honey or ¾ cup up to 2 cups sugar
  • 3 teaspoons Pomona’s Pectin mixed with sweetener

Instructions

  • 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.
  • 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.
  • Wash, remove hulls, and mash strawberries. Prepare rhubarb. Measure fruit into sauce pan.
  • Add calcium water and mix well.
  • Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
  • 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.
  • 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.

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22 Responses

  1. Marlet Crabtre
    | Reply

    Can I replace the sugar with granulated splenda or liquid stevia in this recipe?

    • Shelby Collings
      | Reply

      You sure can! Granulated Splenda would be easiest. Liquid stevia would require you to make liquid pectin (directions, here).

  2. Dana L Bower
    | Reply

    Could I use frozen rhubarb and fresh strawberries?

    • Shelby Collings
      | Reply

      You sure can!

      You can use any frozen fruit/root for the cooked recipes. It’s best to use unsweetened frozen fruit. Defrost, but don’t drain, frozen fruit before using. Generally you use the liquid from the frozen fruit along with the fruit unless you notice that there is an excessive amount of liquid, in which case, you would ladle off some of the excess liquid before measuring your mashed fruit. If you are going to juice the fruit for jelly, then you would use all of the liquid.

  3. Lucille A Lincoln
    | Reply

    Can you add reg sugar

    • Shelby Collings
      | Reply

      Hello Lucille,

      You sure can! If you are wanting to add ADDITIONAL sugar, you can do so after the initial amount of sugar-pectin is dissolved into your jam.

  4. Elaine
    | Reply

    How about all rhubarb? Or one cup strawberry 3 cups rhubarb?

    • Shelby Collings
      | Reply

      Hello Elaine,

      Great questions! HERE is our Rhubarb Jam recipe.

      Happy jamming!

  5. Ann
    | Reply

    Can you use 3 cups of strawberry and one cup of rhubarb? (Only have enough rhubarb measuring one cup)

    • Shelby Collings
      | Reply

      Absolutely!

  6. JTracy
    | Reply

    Is it okay to double the recipe?

    • Shelby Collings
      | Reply

      It sure is! Happy jamming 😊

  7. Jena
    | Reply

    Can I double this recipe??

    • Shelby Collings
      | Reply

      Hello Jena,

      You sure can 😊

  8. Rachel
    | Reply

    Can I skip the canning and just freeze it, or does the jam need that heat? Thanks!

    • Shelby Collings
      | Reply

      Absolutely!

  9. Shelby Collings
    | Reply

    This recipe does require the lemon/lime juice for safe canning.

  10. Rachel Boudrias
    | Reply

    Can I replace some, or all of the sugar with stevia?

    • Shelby Collings
      | Reply

      You sure can! Is it granulated stevia or liquid?

  11. Barb McQuillin
    | Reply

    I have made lots of jam with maple syrup and Pomona Pectin. Delicious!

  12. Rhonda
    | Reply

    Can you substitute maple syrup for honey in any of the pomona recipes?

    • Shelby Collings
      | Reply

      Hello Rhonda,
      You sure can! Happy jamming 😊

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