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    You are in: Home / Recipes / Strawberry Rhubarb Jam Recipe
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    Strawberry Rhubarb Jam

    Strawberry Rhubarb Jam. Photo by Dannygirl

    1/1 Photo of Strawberry Rhubarb Jam

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Dannygirl's Note:

    A delicious, sweet jam. You could make this tart by only adding 5 cups sugar, instead of the 7. *If you do use less sugar, you will have less final product.

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    500mL j ...

    Units: US | Metric

    • 3 cups strawberries, crushed (can be frresh or frozen)
    • 2 cups rhubarb, sliced (can be fresh or frozen)
    • 7 cups sugar
    • 1 (3 ounce) box liquid fruit pectin


    1. 1
      Let jars, rims and lids stand in hot water until they are ready to be filled.
    2. 2
      Measure the Strawberries and Rhubarb into a 6-8qt saucepan.
    3. 3
      Stir pectin into fruit.
    4. 4
      Bring to a rolling boil.
    5. 5
      Using a blender wand or hand masher break up the rhubarb.
    6. 6
      Add sugar.
    7. 7
      Return to a full boil and boil 1 minute.
    8. 8
      (It will increase in size.).
    9. 9
      After 1 minute of boiling, remove from heat and immediately ladle into jars leaving space of 1/8" at the top.
    10. 10
      Put rims and seals on jar and tighten as much as possible.
    11. 11
      Invert jars for 5 minutes then turn upright.
    12. 12
      Let sit for 24 hours before serving.

    Ratings & Reviews:

    • on July 06, 2009


      I followed Danny's measurements using the 5 cups of sugar, but changed the method after making my first batch. The first time I followed the instructions exactly even though it went against my years of canning expereince. It didn't set right away (once it had cooled completely), instead took a few days. For the second attempt I first mixed the sugar and fruit. Then brought this up to a full rolling boil and then added the liquid pectin and boiled for one minute then jarred. It set the way I was accustumed and I was able to use it that evening. Thank you for sharing your wondeful recipe with us. I plan on using it every year. My husband said it had the best flavor of any rhubarb jam yet!

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    • on June 15, 2010


      I have made strawberry-rhubarb jam all my life but, this is by far the best recipe ever. The only thing I changed is, I used only 5 cups of sugar. I grow Hood Strawberries since they are the tastiest but small strawberries. I grow Canada red rhubarb. I feel using these two varieties made a difference in the taste also. This is awesome jam. It made 6 half pints with 1/4 cup left over for tasting. Marcia

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 15, 2007


      Lovely flavor of strawberries but I think the rhubarb flavor was lost. Nice Jam but I'm looking for more rhubarb flavor. Thank you!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)


    Nutritional Facts for Strawberry Rhubarb Jam

    Serving Size: 1 (2161 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 936.1
    Calories from Fat 2
    Total Fat 0.3 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 4.6 mg
    Total Carbohydrate 240.9 g
    Dietary Fiber 2.4 g
    Sugars 236.8 g
    Protein 0.8 g

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