State Fair Strawberry Rhubarb Jam

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  • 4 cups crushed strawberries
  • 2 cups chopped rhubarb
  • 1/4 cup fresh squeezed lemon juice
  • 1 package Mrs. Wages Fruit Pectin Home Jell
  • 5 1/2 cups sugar
  • 1/2 tablespoon butter


  1. Combine strawberries, rhubarb, lemon juice and pectin in large saucepan.
  2. Bring to a boil over high heat.
  3. Add sugar, stirring until dissolved.
  4. Return to rolling boil and add butter.
  5. Boil hard for 1 minute, stirring constantly.
  6. Remove from heat.
  7. Skim off any foam that forms on top of jam.
  8. Ladle mixture into hot, clean jars, leaving 1/4-inch headspace.
  9. Wipe jar rims and threads.
  10. Cover with two-piece lids.
  11. Twist lid bands so not loose but not too tight.
  12. Process for 10 minutes in boiling water bath canner.

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