Strawberry Rhubarb Jam

READY IN: 25mins
Recipe by Dannygirl

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.

Top Review by Emschumacher

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!

Ingredients Nutrition

  • 709.77 ml strawberries, crushed (can be frresh or frozen)
  • 473.18 ml rhubarb, sliced (can be fresh or frozen)
  • 1656.13 ml sugar
  • 85.04 g box liquid fruit pectin


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

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