Rhubarb Strawberry Jam

Recipe by Domestic Goddess

Rhubarb, sugar, strawberry gelatin, and canned strawberry pie filling; make up this wonderful tasting jam.

Top Review by Hazeleyes

This makes the best jam! I've been making this same recipe for a long time. Several years ago, when we first moved into our house, a sweet neighbor lady brought me a jar of this jam. I asked her for the recipe, and have been making it ever since. My kids grew up eating peanut butter and jam sandwiches, and they still love it!

Ingredients Nutrition


  1. In a large bowl, add rhubarb and sugar; stir to coat evenly.
  2. Cover bowl, and place in the refrigerator overnight.
  3. The next morning, place rhubarb mixture in a large kettle.
  4. Cook over medium heat, stirring constantly; until mixture starts to boil.
  5. Lower heat just abit, and cook for 12 minutes (stirring constantly).
  6. Remove from heat, add the gelatin; keep stirring for 1 minute.
  7. Add the can of pie filling; stir until mixed through.
  8. Return to stove.
  9. Start to cook over medium heat, stirring constantly; until mixture comes to a boil.
  10. Remove from heat, and carefully ladle into sterilized glass jars; cover with lids.
  11. Cool to room temperature, before storing in the refrigerator or freezer.

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