Strawberry Rhubarb Jam

Total Time
5 mins
10 mins

The jam will keep for thirty days in the refrigerator, but if you want to keep it longer you can store in it plastic containers in the freezer.

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  • 1182.95 ml rhubarb, cut into pieces
  • 473.18 ml sugar
  • 85.04 g box strawberry gelatin (recipe did not specify what size, but the 6 ounce might make it to thick)


  1. Toss together the sugar and the rhubarb, and let the mixture sit for about ten minutes.
  2. This will draw the juice out of the fruit.
  3. Once the sugar is dissolved, put the mixture in a pan and bring it to a boil.
  4. When the rhubarb has softened, add the gelatin and stir until it's completely dissolved.
  5. Allow the jam to cool completely, then transfer it into mason jars.