Small Batch Strawberry Rhubarb Jam is an easy recipe for beginners, and those who don’t want endless jars hanging around! Only five ingredients needed!
Prep Time:20 minutes
Cook Time:35 minutes
Total Time:55 minutes
Yield:4 half pint jars 1x
1/2 pound Strawberries pieces, hulled and chopped
1 pound Rhubarb pieces, cut into 1/2″ pieces
2 cups Sugar
1/2 cup shredded Granny Smith Apple, peeled first
1 Tbsp Bottled Lemon Juice
Clean and prepare four half pint jars, lids and rings. Bring a stock pot filled with water to a simmer, and place the half pint jars in there to warm.
In a large stock pot, add in all ingredients and bring to a simmer over medium-high heat. Use a potato masher to crush the strawberries and rhubarb to quicken breaking the fruit down.
Once the sugar is dissolved, bring the jam to a boil, stirring often. Use a candy thermometer or instant read thermometer, when the jam reaches 217-220 degrees it should be ready.
Turn the heat off, and remove the jam from the heat. Scoop off any of the white/pink jam foam from the top of the jam.
Drain the water from the jars, and fill the jars with the jam until they reach 1/4″ to the very top of the jar. (this is called headspace.) Wipe the rim of the jar with a damp paper towel to ensure that no jam is present, so it will seal properly. Place a lid and ring on top and tighten.
Bring the water in the stock pot to a boil. Repeat filling the remaining jars. Place the jars into the stock pot with the water, and ensure the jars are covered completely with water by at least 1″. Bring the water to a boil and cover the pot with a lid. Process the jars for 15 minutes
Turn off the heat, and remove the lid from the stock pot. Remove the jars from the water bath. Place the jars on a towel on the counter or a wire cooling rack to cool and finish sealing. Allow them to rest for about 24 hours.