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Easy Small Batch Strawberry Rhubarb Jam Recipe for Perfect Canning Results

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A simple and quick small batch strawberry rhubarb jam recipe perfect for canning, balancing sweet and tart flavors with minimal ingredients and fuss.

Ingredients

Scale
  • 2 cups strawberries, hulled and halved
  • 1 cup rhubarb, chopped into 1/2-inch pieces
  • 1 1/4 cups granulated sugar
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 teaspoon ground cinnamon (optional)
  • 1 tablespoon fruit pectin
  • 1/4 cup water

Instructions

  1. Prepare the Fruit (10 minutes): Wash strawberries and hull them by removing green tops. Cut into halves or quarters depending on size. Chop rhubarb into 1/2-inch pieces. Set aside.
  2. Mix Pectin: In a small bowl, combine 1 tablespoon fruit pectin with 1/4 cup cold water. Stir gently to dissolve and set aside.
  3. Combine Fruit and Sugar (5 minutes): In your large saucepan, add strawberries, rhubarb, and sugar. Stir gently to combine. Let sit for 10 minutes to macerate.
  4. Cook the Fruit (10 minutes): Place the saucepan over medium heat. Stir occasionally as the mixture heats, being careful not to scorch.
  5. Add Lemon Juice and Cinnamon: Stir in the fresh lemon juice and cinnamon (if using).
  6. Add Pectin Mixture: Pour in the dissolved pectin and increase heat to medium-high. Bring the mixture to a rolling boil, stirring constantly.
  7. Boil for 1 Minute: Maintain the boil for exactly one minute while stirring.
  8. Test the Jam: Remove a small spoonful and place it on a chilled plate. Let cool for a minute, then push with your finger. If it wrinkles and holds shape, it’s ready. If not, boil for 30 seconds more and test again.
  9. Jar the Jam (10 minutes): Using a funnel, ladle the hot jam into sterilized jars, leaving about 1/4-inch headspace. Wipe rims clean, place lids on jars, and screw on bands finger-tight.
  10. Process Jars in Water Bath (10 minutes): Submerge jars in boiling water bath for 10 minutes to seal. Remove with tongs and let cool on a towel undisturbed for 12-24 hours.

Notes

Use fresh, ripe fruit for best results. Stir constantly during boiling to prevent scorching. Perform the plate test to check jam set. Sterilize jars before filling. Water bath processing is essential for safe canning and long shelf life. For a low-sugar version, use no-sugar-needed pectin and reduce sugar to 3/4 cup. Jam can be made chunkier or smoother by blending part of the fruit. Frozen fruit can be used but may affect texture; thaw and drain excess liquid before cooking.

Nutrition

Keywords: strawberry rhubarb jam, small batch jam, canning jam, homemade jam, easy jam recipe, fruit preserves, sweet and tart jam

Find it online: https://goldensimmer.com/easy-small-batch-strawberry-rhubarb-jam-recipe-for-perfect-canning-results/