There’s a special kind of joy in stirring together two spring treasures — tart rhubarb and sweet, sun‑kissed strawberries — and watching them bloom into a ruby‑red jam that tastes like the season itself. This old‑fashioned Rhubarb‑Strawberry Jam brings together the bright tang of rhubarb and the comforting sweetness of ripe berries, creating a spread that feels both nostalgic and fresh. Whether you spoon it over warm biscuits, swirl it into yogurt, or tuck it into a homemade cake, each jar captures a little moment of early‑summer abundance. Simple ingredients, a quick boil, and a bit of patience are all it takes to fill your pantry — and your home — with something truly delightful. This Rhubarb-strawberry Jam is made with liquid pectin.

Ingredients

• 1 cup cooked red stalked rhubarb (about 1 pound rhubarb and 1/4 cup water)
• 2 1/2 cups crushed strawberries (about 1 1/2 quart boxes)
• 6 1/2 cups sugar
• 1/2 bottle liquid pectin
  

Directions

To prepare fruit

1. Wash rhubarb and slice thin or chop; do not peel.
2. Add water, cover, and simmer until rhubarb is tender (about 1 minute).
3. Sort and wash fully ripe strawberries; remove stems and
   caps. Crush berries.

To make jam

1. Measure prepared rhubarb and strawberries into a kettle.
2. Add sugar and stir well.
3. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface.
4. Boil hard for 1 minute, stirring constantly.
5. Remove from heat and stir in pectin. Skim.
6. Pour immediately into hot, sterile canning jars to 1/4 Inch from top.
7. Seal and process 5 minutes in boiling water bath. Makes 7 or 8 half-pint jars.