Strawberry Rhubarb Jam - Jam Maker

Strawberry Rhubarb Jam - Jam Maker

ball jar full of fresh preservings

Preserving Method: Water-Bath-Canning

Makes about 4 half pint jars 

You will need

  •  2 cups crushed strawberries
  • 1-1/2 cups chopped rhubarb
  • 3 Tbsp.  Ball® Classic Pectin 
  • 2 Tbsp. lemon juice 
  • 3 cups sugar
  • 1/2 tsp. butter or margarine 
  • 4  Ball® half pint jars 



  1. Sprinkle pectin evenly over bottom of the Pot fitted with the Stirrer. Add crushed strawberries, rhubarb and lemon juice evenly over pectin. Add butter/margarine to help reduce foaming.
  2. Press jam button – the cook time will automatically default to 21 minutes. Press enter.
  3. Wait 4 minutes for appliance to sound 4 short beeps indicating that it is time to add sugar. Add sugar gradually while Stirrer continues running. Place the Glass Lid on the Pot.
  4. The appliance will continue to automatically stir your ingredients while it cooks. Stay within earshot of the Jam & Jelly Maker, the appliance will beep again at the end of the process signaling jam cooking is complete. Press cancel, unplug the appliance and immediately remove Glass Lid.
  5. Remove Stirrer using a pot holder. Skim foam, if necessary, from top of jam.
  6. Preserve jam immediately.