Boiling Water Bath Jam: Tangy Strawberry Rhubarb
This strawberry rhubarb jam recipe is designed for a five-pint yield, utilizing the boiling water bath method to create a completely shelf-stable product for your pantry.
for large batches
6 Easy Strawberry Rhubarb Jam Recipes for Canning
Curated by Zestful Meals Editorial TeamUpdated May 25, 2026
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Rhubarb and strawberries are the classic signs of spring, but their combined season is notoriously short. Canning these fruits together allows you to stretch that bright, tangy flavor across the entire year without relying on limited freezer space.
This collection focuses on methods that ensure a safe, shelf-stable seal through proper water bath canning techniques. Whether you want a quick 30-minute set or a traditional large batch for gifting, these recipes offer reliable ratios for every skill level.
Homemade Strawberry Rhubarb Jam Recipes
Properly sealed jars of mixed fruit jam provide a balance of sweetness and acidity that single-fruit preserves often lack. These recipes use specific ratios of strawberries and rhubarb to ensure the texture is thick enough for toast while remaining easy to spread.-
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Rhubarb Strawberry Jam: Low-Sugar and Velvety
By balancing the natural tartness of fresh stalks with sweet berries, this version creates a classic flavor profile that stays bright even after the canning process.
low-acid balance -
Strawberry Rhubarb Jam: Foolproof and Tangy
High heat and specific pectin ratios allow this jam to reach its gel point in just 30 minutes, significantly cutting down the time spent over a boiling pot.
30 minute total
Simple Canning Jam Recipes for Beginners
Starting with a single fruit or a basic pectin method helps you understand how fruit sets before moving on to complex blends. These recipes focus on straightforward steps and standard timing to help you achieve a glossy consistency every time you process a batch.-
Simple Canning Jam Recipe: Velvety and Fruity
This strawberry jam canning recipe uses pectin to achieve a firm, reliable spread in exactly one hour, making it a great entry point for those new to preserving.
fast pectin set -
Home Canned Strawberry Jam: Failure-Proof
While this recipe focuses on pure strawberry, its temperature-based timing guide is essential for learning how to achieve a smooth, glossy consistency before the jars are sealed.
smooth spreadable texture -
Rhubarb Jam: Old Fashioned Water Bath
This method highlights the distinct flavor of rhubarb alone, offering a sharp alternative to mixed fruit jams while following standard water bath safety protocols.
tart rhubarb focus
Quick Comparison
| Recipes | Best For | Time | Difficulty | Method |
|---|---|---|---|---|
| Simple Canning Jam Recipe in 1 Hour | beginner canners | 1 hr | Easy | Pectin set |
| Boiling Water Bath Jam for 5 Pints | pantry stocking | Time varies | Intermediate | Water bath |
| Rhubarb Strawberry Jam with Pectin | balanced tartness | Time varies | Easy | Pectin set |
| Strawberry Jam: Glossy and Spreadable | biscuits and toast | 50 min | Easy | Pectin set |
| Strawberry Rhubarb Jam in 30 Minutes | fast preserving | 30 min | Easy | Pectin set |
| Rhubarb Jam in 60 Minutes | tart fruit lovers | 60 min | Easy | Water bath |
Frequently Asked Questions
How do I know if my jam has reached the gel point?
You can test the set by placing a small spoonful of hot jam on a chilled plate; if it wrinkles when pushed with a finger, it has reached the gel point.
Why did my strawberry rhubarb jam turn out runny?
A runny set usually happens if the fruit wasn't boiled long enough to activate the pectin or if the fruit-to-sugar ratio was altered.
Can I use frozen fruit for these canning recipes?
Yes, frozen strawberries and rhubarb work well for jam, but you should thaw them first and include any liquid that accumulates in the pot.
Do I have to peel the rhubarb before canning it?
There is no need to peel rhubarb for jam, as the skins soften during boiling and provide a vibrant pink color to the finished jars.
How long do these canned jars stay fresh in the pantry?
When processed correctly in a water bath, most fruit jams maintain their best quality and color for about 12 months in a cool, dark place.
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