Jams and Jellies

Strawberry Rhubarb Spring Festival Jam

Naturally tart rhubarb is just the right ingredient to enhance the fresh but mellow flavour of strawberries. This jam delivers the “taste of spring” throughout the year.


  • 3 1/2 cups (875 ml) crushed strawberries, about 2 quarts
  • 1 cup (250 ml) finely chopped rhubarb
  • 1-2 tsp (5-10 ml) finely grated lemon rind, about 1 lemon
  • 1/4 cup (50 ml) bottled lemon or lime juice
  • 1 pkg (57 g) BERNARDIN® Original Fruit Pectin
  • 5 - 1/4 cups (1300 ml) granulated sugar


  • Place 6 clean 250 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.

  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.

  • Wash, hull and crush strawberries, one layer at a time. Measure 3 1/2 cups (875 ml). Wash and finely chop rhubarb; measure 1 cup (250 ml).

  • Measure sugar; set aside.

  • In a large deep stainless steel saucepan, stir together prepared fruit strawberries and rhubarb, lemon rind and lemon or lime juice, 1/2 tsp (2 ml) butter or margarine to reduce foaming, and BERNARDIN® Original Pectin. Over high heat, bring mixture to a full rolling boil. Add all of the sugar. Stirring constantly, return mixture to full rolling boil that cannot be stirred down. Boil hard 1 minute, stirring constantly. Remove from heat; skim off foam, if necessary.

  • Ladle hot jam into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more jam. Wipe jar rim removing any food residue. Centre sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jam.

  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process – boil filled jars – 10 minutes.*

  • When processing time is complete, turn stove off, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

  • After cooling check jar seals. Sealed lids curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.