Strawberry Rhubarb Jam

Jam.  Fresh jam, in particular, is a brunch must.

We learned how to make jam this past summer as we were planning our local wedding on Cape Cod in my brother’s backyard.  We did a morning ceremony and served brunch to our guests and then danced the afternoon away in the grass with bare feet. It was one of the best days.  EVER.

To go along with our brunch we decided to make jam to give as our wedding take-a-way.  My mom and I did it together, it was such a fun project and our guests loved leaving with a home-made treat.  We decided on Strawberry Rhubarb since both were in season, buying the strawberries from a local farm and using rhubarb from my Mom’s garden.  One of our guests confessed to eating the jam on his ride home, which confirmed to me, that we weren’t the only ones who thought it was tasty!

If you like jam, you should absolutely try making your own.  Once you see how easy and delicious it is, you’ll surely end up making it again and again.

Ingredients n’ thangs:

  • 2 Pints of Strawberries
  • 1 lb. of Rhubarb
  • 6 1/2 Cups of Sugar
  • 1 Pouch of CERTO Fruit Pectin
  • Canning Jars with Two Piece Lids

(Makes approximately 8 cups)


  • Prepare your jars:

Wash jars, lids and bands in hot, soapy water.  Rinse and then put into a large pot. Pour boiling water over them.  Leave in hot water until you’re ready to use, but remember to drain well before filling with jam.

  • Prepare the fruit:

Trim strawberries and lightly puree in a food processor.  Remove ends of rhubarb and cut into small pieces.  Measure out exactly 2 1/4 cups of crushed strawberries and 1 3/4 cups of cut rhubarb and set aside.

  • Make ‘dat Jam:

Measure out exactly 6 1/2 cups of sugar.

Stir together fruit and sugar in a large pot and bring to a full rolling boil for 1 minute, stirring constantly.  Quickly stir in 1 package of fruit pectin and return to a full rolling boil for another minute while still stirring.

Remove from heat and skim off any foam from the surface.

  • Jar ‘dat Jam:

Remove jars from hot water, draining excess water.  Quickly ladle the jam into the jars and cover with 2 piece lids.  Screw the tops on tightly and then place the jars back into a large pot.  (This is really a 2 person job, so ask a pal for help!) Cover the jars completely with water and bring to a gentle boil.  They should sit in the boiling water for 10 minutes in order to seal the lids.  Carefully remove the jars onto kitchen counter to cool.  Once they are cool to the touch you can check the seals by pushing the center of the lid with your finger.  If the lid springs back you’ll need to put back into the boiling water to seal again.

Jars can be kept at room temperature until they are opened and then they’ll need to be refrigerated.


For our wedding take-a-ways we found fabric with strawberries and we packaged with baker’s twine and cute tags that read “spread the love”.

DSC_0270   IMG_9474 (1)

Follow me on Instagram @mymorningbite for more photos and brunch thangs!

-Recipe from CERTO Premium Liquid Fruit Pectin.


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